2 small onions
4 young sage leaves or 1/4 tsp dried sage
2 cups (4 oz) 120g soft white breadcrumbs
1/2 stick (2 oz) 50 g butter or margarine
salt and pepper
1 egg (optional)
4 young sage leaves or 1/4 tsp dried sage
2 cups (4 oz) 120g soft white breadcrumbs
1/2 stick (2 oz) 50 g butter or margarine
salt and pepper
1 egg (optional)
method
1. Skin the onions and slice them thickly.
2. Put them in a pan with a little water and parboil.
3. Drain and chop the onions finely.
4. Scald the fresh sage leaves, if used, and chop them finely.
5. Mix together with the onions and breadcrumbs.
6. Melt the butter or margarine, add to the stuffing, and season to taste.
7. Mix together thoroughly.
8. If the stuffing is to be shaped into balls, beat the egg until liquid and add enough to the stuffing to bind it.
2. Put them in a pan with a little water and parboil.
3. Drain and chop the onions finely.
4. Scald the fresh sage leaves, if used, and chop them finely.
5. Mix together with the onions and breadcrumbs.
6. Melt the butter or margarine, add to the stuffing, and season to taste.
7. Mix together thoroughly.
8. If the stuffing is to be shaped into balls, beat the egg until liquid and add enough to the stuffing to bind it.
serving amount
enough for a 2.5kg duck; double the quantity will stuff a 4 - 5 kg goose
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