A frugal side dish for roast chicken or pork dinners. Super simple in composition and to put together but the flavours are so much better than any packet mix on the market!
- 50 g soft butter
- 1/4 tsp olive oil
- 2 medium onions, peeled and finely chopped
- 2 tsp dried parsley (or 1 tbsp fresh)
- 1.5 tbsp fresh sage, finely chopped
- 200 g fresh breadcrumbs
- 1 large egg, beaten
-
Add the butter and a little trickle of olive oil to a sauté pan over medium heat. Add the onions and cook, stirring frequently until softened and translucent.
-
Add the parsley and sage and cook for a couple of minutes until fragrant. Tip in the breadcrumbs and stir well to coat with the buttery onions.
-
If making immediately, beat in the egg and scrape into a butter oven dish of approximately 9 inches diameter (throwaway foil trays will do). Cover with foil. If not cooking immediately, allow to cool fully before adding the egg.
-
If cooking in a full oven (with potatoes, roasted veg or meat), then cook for 35-40 mins at approximately 200˚C. It will take 30-35 mins to cook in an otherwise empty oven I find.
-
Take the foil off and allow to brown for 5 minutes and stand for 10 minutes out of the oven before serving.
- I make my breadcrumbs by throwing whole pieces of bread, crusts and all, into the food processor and blitzing until they are a fine crumb. I use white bread for an authentic Paxo vibe but please do use brown if you prefer.
- Sourdough is a beautiful thing but you will need to remove the crusts as even my Magimix struggles to break that down!
- If you prefer a chunkier stuffing, chop the bread by hand with a sharp knife.
- You can make this stuffing up to 24 hours ahead - just allow the crumbs and onions to fully cool before adding the egg and then cover and refrigerate until needed. Add 5 mins to the cooking time for chilled stuffing.