I have been hearing about the perfect stuffing ever since I started dating J. Every time he tastes sage he starts talking about his Mum’s stuffing and how fabulous it was. (In fact I used to have an eye cream that had rosemary in it that he loved – because then I smelled kinda like stuffing.)
So he has been trying to reproduce what he remembers of his favorite stuffing his Mum used to make. We chatted with her at Christmas and got an understanding of what she did and then used this as a reference. Of course, when I say we, I mean him. This was all him – and a big success! This post is mostly a reference for us so we know what to do last time. This time we used too much bread so I have noted what we *think* we should use next time. Either way, it was yummy!
Sausage, Sage and Onion Stuffing(serves 6)
Combine bread, herbs, salt and pepper, stock and eggs in a bowl. Saute onion, celery and mushrooms in oil and butter until soft. Add sausage and brown. Add sausage mixture to bowl and toss well. Spoon into a lightly greased baking dish. Cover and bake for 40 minutes at 325F. (Apparently you can also stuff the bird with this just bake it for 20 minutes first, then stuff the bird with it.)