On Mon, 15 Nov 2010 16:30:55 -0800, JL wrote:

> Me to. Here's the basic, standard recipe that i tweak rather a bit. I
> don't bake the onions first. And I leave out the veal suet and use a
> good amount of butter. I also add garlic to the sauteing of the onions
> and finish with chopped olives.
>
> I prefer a fresh baguette crumbed in the FP to dry crumbs, and white
> wine to milk. I add just enough white wine to moisten the fresh bread
> crumbs, lightly toss with all the other ingredients and stuff the bird.
> For the rest i add a bit more wine to make it more dense and bake in a
> casserole dish with the turkey in the oven. Last but not least i have
> come to prefer a whole leaf sage, dried but not powdered.
>
> Sage and onion stuffing
>
> Bake 4 large unpeeled onions and when soft, peel and chop them finely.
>
> Melt some butter in a pan add the onions, a pinch of chopped fresh or
> rubbed dry sage and cook gently for a few minutes.
>
> Add the same weight of white bread crumbs soaked in milk, and squeezed,
> and half the weight of the onions of chopped veal suet.

veal suet? where do you buy such a thing?

your pal,
blake