Sourdough Stuffing with Walnuts, Caramelized Onion & Sage
Serves 6-8 as a side dish.
Sweet caramelized onions and earthy aromatic sage add an irresistible depth of flavour to this delicious Christmas stuffing. It’s a lovely traditional style stuffing for roasted chicken or turkey, although it can also be served as a side dish on it’s own which is equally as delicious.
1 loaf sourdough, sliced in to bite size cubes
¼ cup extra virgin olive oil
2 tbsp butter 3 brown onions, roughly chopped
1 large handful sage, roughly chopped
1 tbsp honey
1 cup Alison’s Pantry walnuts, chopped
1 cup grated parmesan
1 1/2 cups vegetable or chicken stock
3 free-range eggs
sea salt and ground pepper
- Preheat oven to 180°C.
- Place bread cubes in a single layer over two baking trays. Drizzle with extra virgin olive oil and then place in the oven to toast. Bake for 3-5 minutes or until slightly toasted. Remove from the oven and leave to cool.
- Heat the butter in a frying pan over medium heat. Add the onions and sage and stir to coat in the butter. Lower the heat and sauté until browned. Drizzle over the honey and continue to cook for 8-10 minutes or until caramelised. Leave to cool slightly.
- In a large bowl, toss together the onions, toasted bread cubes, walnuts, and Parmesan.
- In a medium bowl, whisk together the stock, eggs and a good pinch of sea salt and ground pepper. Pour over the bread mixture and then, using your hands, mix well. The mixture should be moist but not dripping with liquid.
- Place stuffing into the cavity of a turkey or large chicken and cook as normal.
Alternatively, to serve as a side dish, transfer stuffing to a baking dish greased with butter or olive oil. Preheat oven to 180°C and bake for 40-45 minutes or until golden on top. Serve in a heated dish for people to help themselves.
Download the PDF version here: Alison’s Pantry Sourdough stuffing with Walnuts, Caramelized Onion and Sage
This recipe was created by Eleanor Ozrich for Alison’s Pantry.