David de Jongh's Cookbook
Sage and Onion Stuffing
| ½ lb unflavored sausage meat |
| 10 slices bread |
| 3 sticks celery |
| 1-2 large Granny Smith or Bramley apples |
| 1 large onion |
| 1 level teaspoon sage |
Reduce bread to crumbs in liquidizer or food processor. Grate celery, apples and onions. Mix all ingredients in a large bowl, until a homogeneous texture is achieved. Don't overdo the sage, as it has a very strong, persistent flavour.
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