Sourdough, apple and sage stuffing serves six
- 25g (1oz) Golden Cow unsalted butter, plus extra melted butter for brushing and frying
- 1 small onion, finely diced
- 1 1/2 tbsp sage, chopped, plus 5 whole leaves, to garnish
- 1/2 (about 250g/8oz) sourdough bloomer, thickly sliced
- 2 Skea medium eggs, lightly beaten
- 1 Tesco NI Bramley apple, coarsely grated
- a little grated nutmeg
- Preheat the oven to gas 4, 180°C, fan 160°C.
- Melt the butter in a small saucepan over a low heat. Add the onion and fry for about 5-6 minutes, until soft. Add the choppedsage for the final two minutes of the cooking time.
- Put the bread slices into a food processer and blitz to a medium-fine crumb. Tip into a large mixing bowl.
- Add the eggs, softenedonion, grated apple and nutmeg to the mixing bowl and mix thoroughly. The texture should be wet but not too mushy. Spoon the mixture into a 1 litre (1 3/4pt) ovenproof dish and brush with a little more melted butter. Bake for 30 minutes until the top is a light golden brown colour.
- Heat a little extra butter in a frying pan over a medium heat and fry the whole sage leaves for 1 minute. Put on top of the cooked stuffing to garnish.