Name: Lemon and sage stuffing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 5 tablespoon butter; 3 sprigs fresh sage leaves or 3 tablespoons dried sage; 2 garlic cloves, finely chopped; 2 sticks celery, finely chopped; 3 medium onions, finely chopped; 1/2 loaf stale bread, crusts removed and cut into small pieces; zest of 1 lemon; 1 teaspoon fresh ginger, finely grated; 1/2 teaspoon nutmeg, grated; 2 eggs, lightly beaten; 1/2 teaspoon salt and milled pepper

Lemon and sage stuffing

This stuffing is a vegetarian recipe and will fill a 20cm ovenproof dish, cake tin or six ramekins.

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Serves 6

Prep

10M

Cook

20M

Total

30M

Ingredients

5 tablespoon butter

3 sprigs fresh sage leaves or 3 tablespoons dried sage

2 garlic cloves, finely chopped

2 sticks celery, finely chopped

3 medium onions, finely chopped

1/2 loaf stale bread, crusts removed and cut into small pieces

zest of 1 lemon

1 teaspoon fresh ginger, finely grated

1/2 teaspoon nutmeg, grated

2 eggs, lightly beaten

1/2 teaspoon salt and milled pepper

Method

1.Heat butter and sage in a saucepan, add garlic, celery and onion. Cook till soft and golden.

2.Take pan off heat and add bread cubes. While cooling, add lemon zest, ginger, nutmeg, beaten eggs and salt and pepper to taste.

3.Mix everything together well. Spread into a greased cake tin and set aside.

4.Place in oven when the chicken comes out. Turn oven up to cook for 20 minutes at 180C until golden.

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