Sage and Onion Stuffing (Raymond Blanc)

sage and onion

 Ingredients

  • 250g Onion, chopped
  • 35g Butter
  • 1 clove Garlic, finely-chopped
  • 1 Bay leaf
  • 1 sprig Thyme leaves, chopped
  • 400g Brown bread
  • 15g Sage leaves
  • 15g Parsley leaves
  • 1/4 tsp salt
  • 1/4 tsp Freshly-ground black pepper
  • 2 Eggs plus 1 Egg yolk

 Method

  1. Preheat your oven to 180ºC.

  2. In a medium saucepan covered with a lid, on a medium heat, sweat the onions in the butter for 5 minutes until they are soft and cooked through.

  3. Stir in the garlic, bay, thyme and continue to cook for a further 3 minutes. Remove from the heat and leave to cool.

  4. In a food processor, blitz the bread, sage and parsley to a coarse breadcrumb.

  5. In a large bowl, mix together the cooled onion mixture with the breadcrumbs and season with the salt and pepper.

  6. Mix in the eggs and yolk until you have an even mixture.

  7. Divide this into 4 ramekins or a shallow terrine mould and bake for 10-15 minutes until the top is caramelised and the centre is hot. Serve straight from the oven to the table.