Hazelnut and Sage Stuffing Article published on Tuesday, December 16th 2008		COMMENT	PRINT	E-MAIL

2oz butter
2onions, chopped
6oz hazelnuts, toasted and roughly chopped
Zest & juice of 1 lemon
1 large egg, beaten
2 tbsp olive oil
9oz fresh white breadcrumbs
2 tbsp fresh sage
1 tbsp fresh parsley
Salt, pepper

1) Cook onions in melted butter over a low heat for a few minutes. Add hazelnuts.
2) Add lemon zest and lemon juice. Cook for further minute.
3) Take mixture off the heat. Add breadcrumbs, sage, parsley.
4) Mix egg and olive oil together and mix well through crumbs.
5) Season.

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