SAGE AND ONION STUFFING
8 to 10 servings
Using an infusion of sage rather
than the strong-flavored leaves themselves gives this stuffing that wonderful herbal flavor without overpowering it.
tablespoons fresh sage leaves, or 1 tablespoon dried
1 cup boiling water
2 ½ tablespoons safflower oil
½ pound onions,
very finely chopped
4 cups fine fresh bread crumbs
1 medium Granny Smith apple, peeled, fored, and finely diced
of 1/2 lemon
1 teaspoon grated lemon rind
2 egg replacements, beaten
salt and freshly ground pepper
the oven to 350 degrees.
Combine the sage leaves with the
boiling water. Steep for at least 15 minutes, then strain. Discard the sage and reserve the water.
Heat the oil in a large skillet.
Add the onions and saute over medium heat, stirring frequently, until they are lightly browned. In a mixing bowl, combine the onions with the bread crumbs and the
remaining ingredients. Sprinkle in the sage stock until the ingredients are evenly moistened. Transfer to an oiled, shallow
1 ½ quart casserole dish (a round glass one works well). Bake for 35 to 40 minutes, or until the outside is golden brown and