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Sage & Onion Stuffing

Oven Temperature: 200C/400F/Gas 6
Cooking Time: 25 minutes


50g (2 oz)
100g (4 oz)
fresh breadcrumbs
25g (1 oz)
vegetable suet
1 large onion
tsp dried sage (don't use more or your stuffing will taste too bitter)
Salt and pepper
tbsp boiling water


1) Melt the margarine in a saucepan and fry the onion until softened.
2) Add breadcrumbs, suet, sage, salt and pepper. Add just enough boiling water to form a 'dough'.
3) Roll into balls or press into a tin and cook at 200C/400F for about 25 minutes until crispy on the outside.

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    Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.