Sage and Onion Stuffing for Roast

Stuffings are used to stuff the item before it is roasted and in most instances the fat of the meat it is to be served with is used to bind it. Alternatively, the stuffing may be prepared and cooked separately, in which case beaten eggs are added to the basic recipe as the binding agent. The stuffing may then be rolled into a cylindrical shape in buttered greaseproof paper and cooked in steamer for about 20 minutes. When cooked the paper is removed and the stuffing cut into round slices and served as a garnish. A further method of cooking stuffings separately is to place them in a saucepan covered with greaseproof paper and a lid and put into an oven at 150°C for about 20 minutes.


— 150 grams pork or duck dripping
— 100 grams chopped onion
— 10 grams finely rubbed sage
— 5 grams chopped parsley
— 250 grams white breadcrumbs
— seasoning of salt and pepper


(1) Heat the dripping in a shallow saucepan. Add the onions and cook without allowing them to colour.

(2) Add the sage and allow to cook for a few minutes.

(3) Add and incorporate the breadcrumbs and chopped parsley. Season to taste.

Where stuffing is prepared as a separate item, two options are available: (a) moisten the ingredients with extra dripping to bind them lightly; or (b) add a quantity of the accompanying clear roast gravy to bind the ingredients.