Americanside

Sage and Onions Stuffing

Name: Sage and Onions Stuffing
Yield: 8 servings
Cuisine: American
Ingredients: four large onions; fry them in butter; a pinch of dry green chopped sage; bread-crumbs, soaked in milk and pressed, equal in weight to the onions; half the weight of chopped veal fat

From A guide to modern cookery, 1909

Serves 8

This stuffing is suitable for turkeys, ducks, and geese.

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 349. The excerpt below is the record exactly as published.

SAGE AND ONIONS STUFFING (For Turkeys, Ducks and Geese) Bake four large onions in the oven with their skins on. This done, peel them and finely chop them; fry them in butter with a pinch of dry green chopped sage. Add bread-crumbs, soaked in milk and pressed, equal in weight to the onions, and half the weight of chopped veal fat

Cook this with the app: pantry check, scaling, and the assistant.