Stuffing doesn’t have to be the messy bit that comes out of the chicken cavity before serving.  It can be prepared and baked in a pie dish and cut into slices or squares, which certainly makes for a more attractive dinner plate accompaniment.  This recipe has been in our family from before I was born and is a firm favourite, so sadly there is never any leftovers.




2 onions peeled and sliced
250ml water
8 slices white bread
50ml butter
1 egg lightly beaten
Salt and pepper to taste
10ml dry thyme


  1. Boil the onions in the water until soft.
  2. Preheat the oven to 180°C.
  3. Add the bread to the onions until the slices have soaked up all the liquid.
  4. Add the butter, egg, salt, pepper and thyme and mix well.
  5. Place in a pie dish and bake for 30 to 40 minutes until set but still soft.


Submitted by:  Val Olsen, Johannesburg


2 thoughts on “Stuffing

Don't be shy, leave a reply. :-)

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s