Wholemeal Sage and Onion Stuffing

18 x 23mm/7 x 9” baking tray, kitchen processor, frying pan, 2 x mixing bowls, skewers or needle and thread for stuffing a chicken or turkey

200g wholemeal bread
2 tbsp oil
150g onions
1 tbsp balsamic vinegar
2 tbsp dried sage
¾ tsp salt
½ tsp pepper
1 egg
oil, for tray

200°C, Fan 180°C, 400°F, Gas 6

Preparing the Stuffing

1. Remove the crusts from the bread, cut the soft bread into slices and then into cubes.
2. Using your fingers, break up the cubes and spread them out on a baking tray.
3. Cover loosely with a clean tea towel and leave overnight to stale.
4. Put the oil into a frying pan over a gentle heat.
5. Dice the onions, add them to the pan and cook gently, stirring occasionally until lightly golden, about 30 minutes.
6. Remove from the heat, add the balsamic vinegar, stir and leave to cool.
7. Transfer the stale bread to a kitchen processor and pulse lightly to make breadcrumbs.
8. Tip the caramelized onions into the processor.
9. Add the sage, salt and pepper.
10. Break the egg into the processor bowl, and pulse to combine.
11. If not using immediately the stuffing can be bagged and frozen for up to a month.

To Make Wholemeal, Sage and Onion Stuffing Traybake

1. Bring the stuffing up to room temperature.
2. Rub some oil around the inside of a 18 x 23mm/7 x 9” baking tray.
3. Tip the mixture into the prepared tray and smooth the top.
4. Cut the stuffing into 12 squares.
5. Bake for 30-35 minutes.
6. Remove from the oven and re-cut the stuffing into 12 squares.
7. Serve warm.

To Make Wholemeal, Sage and Onion Stuffing Balls

1. Bring the stuffing up to room temperature.
2. Rub some oil around the inside of a baking tray and pre-heat the oven.
3. Divide the mixture into 15 mounds and roll each into a ball.
4. At this stage the stuffing balls can be open frozen on a baking tray then bagged and frozen for up to a month.
5. Transfer the fresh stuffing or stuffing balls to the prepared tray and bake for 25-30 minutes.
6. Serve warm.

To Stuff a Chicken or Turkey with Wholemeal, Sage and Onion Stuffing

1. Bring the stuffing and chicken or turkey up to room temperature.
2. To stuff the neck, loosen the skin in this area with your fingers to make a flap. Spoon in the stuffing, pushing it up towards the breast without overfilling and make stuffing balls with leftover stuffing. Lift the neck flap back over the stuffing, tuck it under the bird and secure with small skewer.
3. To stuff the body cavity, spoon the stuffing into the bird. Draw the edges of the cavity together and secure them with a skewer. For a large turkey it might be easier to sew the cavity closed with a needle and thread.
4. To cook the chicken or turkey, add the weight of the stuffing to the weight of the bird when calculating the cooking time and ensure it reaches 75°C/167°F in the centre.