Easy Sage & Onion Stuffing Balls
Total Time
25 minutes
Prep Time
0 seconds
Cook Time
25 minutes
Rating
0 out of 5 stars
(0)
Ingredients
8 servings
- 450g stale white bread
- 250–500ml oat milk
- 1 medium white onion
- 2 cloves garlic
- 1 teaspoon fine sea salt
- 1 teaspoon dried sage
- 2 tablespoons milled flaxseeds
- 1 small handful of flat-leaf parsley
- pinch of freshly ground black pepper
- drizzle of olive oil
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Preparation
Step 1
Place the white bread into a large bowl. Gently heat 250ml of oat milk, either in a saucepan or in the microwave, until it’s slightly warmer than room temperature. Pour over the bread and set aside to absorb, reserving the rest if needed.
Step 2
Heat a drizzle of olive oil in a frying pan over medium–high heat. Add the onion, garlic, salt and sage and cook for 6–7 minutes, stirring frequently, until soft and translucent. Remove from the heat and leave to cool.
Step 3
Tip the cooled onions onto the milk-soaked bread. Sprinkle over the milled flaxseed and a crack of black pepper. Using clean hands, squidge together until all of the bread pieces have broken down to form a sticky dough-like mixture, adding more milk if needed. (It's not necessary to heat up the additional milk). Stir through the finely chopped parsley, if using.
Step 4
Using your hands, roll the dough into 32 golf-ball-sized balls.
Step 5
Heat another drizzle of olive oil in a frying pan over medium–high heat. Add the balls of dough and cook for 8-10 minutes, tossing occasionally, until golden brown all over.
Step 6
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