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SAGE AND ONION STUFFING
VG, DF, SF
Ingredients
| 3 tbs sage 1 cup boiling water 2 1/2 tbs oil 1/2 lb onions, finely chopped 4 cups bread crumbs, fresh, finely chopped |
1 apple, tart 1 tsp lemon rind, grated 2 eggs, beaten Pinch, salt & pepper to taste |
Directions
Pre-heat oven to 350 F.
Put sage leaves in boiling water and steep 15 minutes. Strain, reserving the liquid and discarding the leaves. Meanwhile, heat oil in a large skillet; add onions and sauté until lightly browned.
In a mixing bowl, combine onions and breadcrumbs and the remaining ingredients. Sprinkle sage stock over mixture until it is evenly moistened.
Transfer to an oiled casserole dish and bake until outside is crispy and golden, about 35 - 40 minutes. Serve with vegetarian gravy and your own favourite cranberry sauce.
Note: you can make your own gravy or try a ready-to-use mix from your local health food store.
From the kitchen of: Dorothy Wilson
Source: Vegetarian Celebrations
Recipe published: Fall, 2006
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