Christmas Stuffing: Sage, Onion & Bacon
Every morsel is a journey back to simpler food.
65 mins 
INGREDIENTS
Metric
Imperial
- 5 slices SASKO LOW GI DUMPY SEEDED BROWN BREAD / SASKO LOW GI DUMPY OATS & HONEY WHITE BREAD / SASKO LOW GI DUMPY WHOLE WHEAT BROWN BREAD
- 100 g butter
- 2 onions (chopped)
- 30 g sage/parsley or a mixture of the two (washed and chopped)
- 150 g bacon (diced)
- 1/2 cup chicken/vegetable stock
- 1 egg
- 5 slices SASKO LOW GI DUMPY SEEDED BROWN BREAD / SASKO LOW GI DUMPY OATS & HONEY WHITE BREAD / SASKO LOW GI DUMPY WHOLE WHEAT BROWN BREAD
- 3. 53 oz butter
- 2 onions (chopped)
- 1.06 oz sage/parsley or a mixture of the two (washed and chopped)
- 5.29 oz bacon (diced)
- 4 oz cup chicken/vegetable stock
- 1 egg
METHOD
- Preheat oven to 180*C and grease a medium sized oven proof dish.
- Cut the bread into small cubes and put into a bowl.
- Stir together stock and egg.
- Melt the butter in a frying pan on medium heat and add onions.
- Season with salt and pepper and fry the onions until soft and just starting to brown (about 6-8 mins).
- Add herbs and stir through.
- Pour this over the bread, add the bacon and stock and stir well to combine.
- Transfer the stuffing to the oven-proof dish, cover and bake in the oven for 30 mins.
- Take off the covering and bake for a further 15 mins to crisp.
- Serve hot with turkey etc
OTHER RECIPES
Close
Sasko Top Bakers Ended
-
MATLHONGONOLO LEDWABAAlready Voted9% 983 / 9.8k
-
MARINA THORNTON ENGELDOEAlready Voted2% 270 / 9.8k
-
TSHEPISO OF THE GIFTED HANDSAlready Voted9% 920 / 9.8k
-
LYNNE FITZGIBBON GLASSAlready Voted5% 591 / 9.8k
-
SHALIMA QALINGEAlready Voted4% 458 / 9.8k
-
DOLLY MOKWENAAlready Voted7% 760 / 9.8k
-
MATHAPELO MOGOBOYAAlready Voted4% 473 / 9.8k
-
HELEN MAZIBUKOAlready Voted10% 1k / 9.8k
-
KURHULA MAKHUVELEAlready Voted27% 2.7k / 9.8k
-
RELEBOHILE LEBATAAlready Voted16% 1.6k / 9.8k