This is the first recipe I ever ‘invented’! It’s essentially sage and onion stuffing with a twist. It’s simple, you can add to it and adapt it as much as you like and it’s really hard to get wrong! It goes great with any sort of roast dinner, and I still regularly have it for a Sunday lunch when I want an ‘all the trimmings’ roast dinner without the meat.
- Egg, lightly beaten
- Butter for Greasing
Take a couple of slices of bread (stale or day old works best) and make into crumbs. I use wholemeal; just use what you have. Blitz some seeds, again whatever you have, a couple of handfuls in total is about right. I use pumpkin, sunflower, and sometimes sesame as well.
Chop a small onion and place in a saucepan. Cover with water and simmer gently. Add any woody chopped herbs such as rosemary, thyme and sage at this stage, and the softer ones such as parsley later. Once the onion has softened remove from the heat. Add the bread and seeds and mix together to form a wettish mixture. Add more water if required. I like mine quite soft, but if you prefer a firmer texture just don’t add any extra liquid. It will dry out during cooking. Add the beaten egg, and any other soft herbs you want and season well.
Tip into a suitable sized oven dish and cover with foil. Cook at 190 degrees for about 30 minutes. If you want a browned top, remove the foil ten minutes before the end of cooking.
If you prefer to use this as an alternative stuffing mix rather than a centre piece, go ahead, it works fine. You can even leave it to cool a little and make those stuffing balls for around your roast meat if you’re so inclined!
This recipe may not sound especially enticing, but you can pimp it up however you want: You can add nuts or fruit for example, and if you want it for a savoury pudding mid-week, just add some cheese and cooked veg and you have a all-in-one main. It eats well cold with chutney too!
It isn’t the most spectacular dish I’ve ever made, but for an 11 year old it was quite exciting!