Nothing is better than a Sunday roast with all the trimmings, and no dinner would be complete without the stuffing.
Homemade stuffing can often be overlooked or many people opt to buy it at the supermarket, but making it from scratch could not be easier as it only takes four simple steps.
Mary Berry has shared that the secret to making sage and onion stuffing taste absolutely incredible is to cook it separately from the meat so it does not become moist and instead becomes much crispier.
Writing for The Sun, Mary said: “This is a really good recipe for sage and onion stuffing, which I have been making for years.
“It’s wonderful with roast goose. I prefer to cook and serve it in a separate dish (rather than in the bird itself), which makes it wonderfully golden and crisp.”
READ MORE: Jamie Oliver’s ‘perfect roasties’ for a Sunday lunch – recipe
Instructions
1. To begin, preheat the oven to 190C (170C fan or Gas Mark 5) and butter a dish.
2. Place the chopped onions in a pan and bring to a boil, then simmer the vegetables for 15 minutes.
3. Drain the onions and then add the remaining ingredients to the saucepan and mix well
4. Spoon the stuffing mixture into the dish and bake in a preheated oven for 25-30 minutes until golden and crispy. Take out the oven when ready and your mouth-watering and flavourful stuffing is now ready to serve.
Mary Berry prefers to cook her stuffing separately from the meat, but if you wish to stuff into turkey, chicken or goose roast then make sure the stuffing has cooled down completely before doing so.
You can make this stuffing up to one day before to save yourself time, and freeze any leftovers to cut down on food waste.
