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Yule Living

SAGE AND ONION STUFFING

Recipes by Crimsonwolf

SAGE AND ONION STUFFING

Makes 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.

3 tablespoons fresh sage leaves, or 1 tablespoon dried
1 cup boiling water
2 tablespoons safflower oil
pound onions, very finely chopped
4 cups fine fresh bread crumbs
1 medium Granny Smith apple, peeled, fored, and finely diced
juice of 1/2 lemon
1 teaspoon grated lemon rind
2 egg replacements, beaten
salt and freshly ground pepper

Preheat 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 quart casserole dish (a round glass one works well). Bake for 35 to 40 minutes, or until the outside is golden brown and crusty.


Crimsonwolf

Where instinct is wiser...