Lemon and sage stuffing
This stuffing is a vegetarian recipe and will fill a 20cm ovenproof dish, cake tin or six ramekins. Ready in 30 mins, serves 6
|3 sprigs||Sage leaves|
|2 cloves||Garlic, finely chopped|
|2 stalks||Celery, finely chopped|
|3||Onions, medium, finely chopped|
|½ loaf||Bread, (stale), crusts removed and cut into small pieces|
|1 tsp||Fresh ginger, finely grated|
|½ tsp||Nutmeg, grated|
|2||Eggs, lightly beaten|
|½ tsp||Salt & freshly ground pepper|
- Heat butter and sage in a saucepan, add garlic, celery and onion. Cook till soft and golden.
- Take pan off heat and add bread cubes. While cooling, add lemon zest, ginger, nutmeg, beaten eggs and salt and pepper to taste.
- Mix everything together well. Spread into a greased cake tin and set aside.
- Place in oven when the chicken comes out. Turn oven up to cook for 20 minutes at 180ºC until golden.