STUFFING BALLS WITH GRAVY RECIPES

Name: Sage and onion stuffing
Prep time: 30 min
Cook time: 1 h
Yield: Serves 6
Cuisine: British
Ingredients: 1 onion, peeled and finely chopped; 1 tbsp vegetable oil; 1 tbsp fresh sage, finely chopped; 80g/3oz fresh white breadcrumbs; salt and pepper; 1 egg, beaten

SAGE AND ONION STUFFING RECIPE - BBC FOOD

Sage and onion stuffing recipe - BBC Food image

Use our best stuffing recipe to make classic sage and onion stuffing balls with no "box" flavour. This stuffing is great for vegetarians or to stuff your turkey this Christmas.

Provided by BBC Food

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 6

Number Of Ingredients 6

Ingredients

1 onion, peeled and finely chopped
1 tbsp vegetable oil
1 tbsp fresh sage, finely chopped
80g/3oz fresh white breadcrumbs
salt and pepper
1 egg, beaten

Steps:

Sweat the onion in the oil, until soft but not coloured
Mix together the onion, sage and breadcrumbs and season well.
Add enough of the beaten egg to bind the mixture together and use to stuff meat or poultry or to roll into individual stuffing balls.
If making stuffing balls, cook in a roasting tin for 30 minutes.

FAGGOTS WITH ONION GRAVY RECIPE | BBC GOOD FOOD

Faggots with onion gravy recipe | BBC Good Food image

Made from pork shoulder and pigs liver, meatball-like faggots are a blast from the thrifty past - serve with mashed potatoes

Provided by Sara Buenfeld

Categories Dinner, Main course

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 8

Number Of Ingredients 13

Ingredients

little oil, for the tin
170g pack sage & onion stuffing mix (we used Paxo)
500g pack diced pork shoulder
300g pig liver
½ tsp ground mace
2 onions, thinly sliced
1 tbsp sunflower oil
2 tsp sugar
1 tbsp red wine vinegar
3 tbsp plain flour
850ml beef stock
handful chopped parsley
mash and veg, to serve (optional)

Steps:

Heat oven to 160C/140C fan/gas 3. Lightly oil a very large roasting tin. Tip the stuffing mix into a large bowl, add 500ml boiling water, stir and set aside.
Pulse the pork in a food processor until finely chopped. Add the liver and pulse again. Add to the stuffing with the mace, 1 tsp salt and plenty of black pepper. Stir well. Shape the mixture (it will be very soft) into 24 large faggots and put in the prepared tin.
To make the gravy, fry the onions in the oil until starting to turn golden. Add the sugar and continue cooking, stirring frequently, until caramelised. Tip in the vinegar and allow to sizzle. Mix the flour with a couple of tbsp water. Pour the stock into the onions, then add the flour paste and cook, stirring constantly, until smooth and starting to thicken. When it is thick, pour into the tin with the faggots, cover with foil and bake for 1 hr until cooked through. Serve sprinkled with parsley, with mash and a veg, if you like.

Nutrition Facts : Calories 208 calories, FatContent 5 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fiber, ProteinContent 26 grams protein, SodiumContent 1.2 milligram of sodium

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