Schwartz Sage & Onion Pork Seasoning, 34g

Product Information

Preheat oven to 350 degrees F. Cut bread into large cubes and, working in batch, put into food processor. Pulse two or three times to create crumbs.

Do not use a sandwich bread to make bread crumbs rather use a bloomer or an ordinary loaf from the baker. Grate the bread with a large hole of a cheese grater or add the bread to the food processor and process. Seasoning– I like to use Ground Pepper & Mixed herbs that include dried sage, basil, oregano and parsley too. Bring a large saucepan of water to the boil and add salt. Add thecauliflower and cook it for 4 minutes until it’s tender when pierced witha knife. Drain the cauliflower thoroughly and put it in an ovenproof dish.Mary Berry is not only an expert baker, as her reputation from the GBBO suggests. She is also an expert in all types of cooking. I trust her recipes implicitly. They are impeccable. So technically this is a dressing recipe, but for simplicity and for consistency with my other stuffing recipes, I’ll call this dish, stuffing, throughout the post. Ingredients Needed Once the bird is cooked, remove it from the tin and cover it with foil tokeep it warm while it rests. Pour the juices from the tin into a jug and strainoff any fat, then set the juices aside. French bread–day old, stale bread. Other white bread can also be used, like ciabatta or wheat bread. Just make sure it’s dried out a bit and cut into small pieces. Bonus points for baking your own homemade bread earlier in the week!

Can be prepped ahead– You can even go ahead and prepare the mixture a night prior, store it in the refrigerator overnight and then cook it the next day. You’ll need about 14 cups of bread that has been chopped into 1/2″ cubes. It takes about 2 loaves of bread to make this many cubes (although that does depend on the size of the loaf). This is a great way to use up any old bread you have hanging around, since stale bread works just as well as fresh. fresh sage– brings an earthy, lemony, slightly peppery flavor to this dish. 1 tsp of ground sage can be used substituted.

Ingredients & Allergens

To make the gravy, sprinkle the flourinto the roasting tin and place the tin over a low heat. Stir the flour intothe scrapings at the bottom of the tin to make a roux, then pour in thewhite wine. Let this bubble up, then gradually add in the defatted pan Once you have this savory sage and onion blend on hand, you'll find yourself sprinkling it on everything! Of course during Thanksgiving and Christmas, it's the savory seasoning of choice for popular dishes like for vegan turkey dressing, vegan turkey, mushroom gravy, and potatoes; but here's a few other ways to enjoy it: Gently heat oil/butter in a medium saucepan. Add garlic, onion, and fry for 30 seconds on medium heat. Cover with lid and allow the onion to soften for 4-5 minutes in low heat.

If you are not a fan of eggs, you can totally leave them out. We love eggs so I always add them. Plus, it is a great binder in the recipe as well. This old fashioned stuffing recipe is full of classic flavors and is a family favorite of ours. For full recipe details including ingredients and measurements see the printable recipe card down below. Here is step by step what you can expect when making this recipe: Preheat Oven + Prep Casserole DishAnd I really love making sage and onion stuffing balls in my air fryer because the cooking time is just 7 minutes in total. However, when I am making super large batches I like to oven cook which takes about 20 minutes. If making the sausage meat stuffing, melt the butter and fry the onion asabove, then add the sausage meat, apple and herbs.