Complete a roast dinner with sage and onion stuffing. Make it even easier by packing the mixture into a small baking dish instead of rolling into balls
Prep:10 mins
Makes 12 balls (serves 4)
1 tbsp butter1 tbsp oil1 large onion, finely chopped 1 bay leaf1 garlic clove, crushed1½ tbsp dried or fresh sage, finely chopped180g fresh breadcrumbs1 large egg, lightly beaten
STEP 1Heat the butter and oil in a frying pan. Fry the onion, bay and a pinch of salt gently for 15 mins over a low heat until the onions are softened and translucent. Add the garlic and sage and fry for 1 min. Leave to cool for 10 mins.STEP 2Heat the oven to 180C/160C fan/gas 4. Stir the breadcrumbs and beaten egg through the onion mixture. Season to taste. Divide into 12 balls, weighing for accuracy, if you like. Bake on a flat baking sheet lined with parchment for 25-30 mins or until golden brown. Serve as part of a roast dinner.
