I've finally figured out the secret to making a delicious Homemade Paxo Stuffing and I'm ready to share it. This classic British sage and onion flavoured roast dinner essential is buttery and full of flavour. Fresh ingredients mean it isn't a direct copycat but even lifelong packet stuffing lovers like me will be converted - it really is better!
Top, tail, peel, halve and chop 150g Onion into fine dice.
Add to a large frying pan with 1 tsp Sea Salt Flakes and 240 ml Water.
Turn the heat to high and bring the water to a boil. Allow the water to boil off – this should take around 5 minutes. Give everything a stir every now and again to make sure nothing is sticking.
Add 2 tbsp Olive Oil to the onions along with 4 tbsp Salted Butter. Allow the butter to melt then start to froth/bubble. Turn the heat down so it is just frothing.
Allow to cook for around 10 minutes. Stir it every now and again. You don’t want to colour the onions so if they look like they’re starting to colour, turn the heat down a little more.
White the onions are cooking, crack 1 Egg into a large mixing bowl then mix with 240ml Chicken Stock. Set aside for the moment.
Once the onions are lovely and translucent, add a further 2 tbsp Salted Butter along with 2 tbsp Dried Sage and 1 tbsp Dried Parsley. Allow to cook for a further minute stirring well.
Turn the heat of the pan and stir in 150g Panko Breadcrumbs. The panko won’t become completely coated in the butter but just stir until everything is absorbed.
Tip the contents of the pan into the egg/stock mix. Stir well until everything is fully combined.
Pour the stuffing into an oven proof dish around pack down a little.
Use a fork to rough up the top a little for maximum crispy bits.
Bake for 20 minutes until the top is golden brown.