Pork, Sage and Onion Stuffing
Instead of stuffing your roast from the inside make your stuffing separately and serve either in slices or roll into balls, it will make cooking your roast so much quicker!
- 15 g butter
- 1 medium onion, finely chopped
- 1 Knorr Vegetable Stock Pot
- 30 ml fresh sage leaves, roughly chopped
- 15 ml fresh parsley, roughly chopped
- 225 g breadcrumbs
- 450 g good-quality sausage meat
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