Pork, Sage And Onion Stuffing – a delicious recipe with butter, onion, Vegetable, sage, parsley, breadcrumbs. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Pre-heat your oven to 180u00b0C, Gas Mark 4.
2
Fry the onion in the butter. Add the Knorr Vegetable Stock Cube to dissolve with the butter.
3
Coarsely chop your herbs and add them to the pan. Tip: If you use dried herbs make sure you use less because they are more concentrated than fresh ones.
4
Once the stock has dissolved completely and the onion is cooked without colouring, transfer to a mixing bowl. Add the breadcrumbs and mix together.
5
Add in the sausage meat, and use your hands to knead and squeeze the mixture together. Place in an ovenproof pan and flatten - use the same pan you fried the onion and herbs in to put the stuffing mixture back in. It saves on the washing up!
6
Pop into the oven for around 20-30 minutes.
7
Serve the stuffing in cake-like pieces and layer the turkey over the top - perfect!
220
kcal
Calories
5
g
Fat
36
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 tablespoon butter, 1 onion medium, finely chopped, 1/2 Knorr Vegetable Stock Cube, 2 tablespoons sage leaves fresh, and more.
Yes, Pork, Sage And Onion Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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