A great way to use up leftover bread slices is to turn them into breadcrumbs and use them to make your own accompaniments such as this sage and onion stuffing.
Ingredients:
225g of bread crumbs made from Roberts Bakery white bread
300ml of water
450g of onions chopped
1 tsp of dried sage
75g of butter
Salt and pepper to taste
Method:
- Preheat the oven to 200°C
- Place the onions and water in a small saucepan and bring to the boil, simmer for about 15 minutes
- Drain the onions then add the sage, bread crumbs, butter, salt and pepper and mix well
- Put the mixture into a well greased oven proof dish, top with a knob of butter and cook in the oven for 30 minutes
