A quick and easy recipe for stuffing your chicken with or for serving as a side dish.

Ingredients

2 tablespoons olive oil
4 onions, peeled and finely chopped
10 fresh sage leaves (or 1 teaspoon dried), very finely chopped
125g  breadcrumbs
Freshly ground black pepper
1 egg, beaten
Olive oil (for greasing)

Method

1) Preheat the oven to 190°C/375°F/gas 5.
2) Heat the oil in a frying pan and gently soften the onion for 8-10 minutes. Stir in the chopped sage leaves for the last minute. Remove the pan from the heat and stir in the remaining ingredients (except the oil for greasing).
3) Either roll the stuffing into balls and place on a greased baking sheet or simply spoon the mixture into a greased oven proof dish.
4) Cook for 20 - 30 minutes

Suggestions

Leeks work very well instead of onion.
Add a grated apple or finely shopped celery for a different flavour and texture.
Vary the flavours by using different herbs such as parsley or rosemary.
If making Yorkshire puddings, cook the stuffing while the bird is still in the oven and leave to stand with the bird when you turn the temperature up for the Yorkshire puddings. If you’re not making Yorkshire puddings, simply cook the stuffing while the bird is resting.

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