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Preparation time: 10 minutes
Cooking time: 35 minutes
A classic, herby stuffing with crispy edges and a soft centre, perfect for serving alongside a roast.
Ingredients:
• 1 large red or white onion (or two smaller ones), finely diced
• 3 cloves of garlic, finely diced
• 1 tbsp olive oil
• 200g white breadcrumbs (see note)
• 2 tsp dried sage
• 2 tsp dried mixed herbs
• Salt and pepper to taste
• 1 egg, beaten
Method:
1. Drizzle a tablespoon of olive oil into the Small Skillet. Add the diced onion and garlic and cook over indirect heat for about 5 minutes, stirring occasionally, until the onion is soft but not browned.
2. Meanwhile, place the breadcrumbs in a large bowl.
3. When the onions are ready, add them to the breadcrumbs. Add the herbs, salt, and pepper, and stir thoroughly.
4. Allow the mixture to cool slightly, then add the beaten egg and mix until combined. Divide the mixture into 12 portions and shape into balls.
5. Return the stuffing balls to the Small Skillet and cook under the Kadai Lid for 30 minutes, or until golden brown and cooked through.
We used: Small Skillet, Kadai Lid
Recommended heat: Medium