Sage And Onion Casserole


Serves 4-6

1/2 pound ground raw turkey breast

2 tablespoons extra virgin olive oil, divided

1 pound yellow onions, finely chopped

1 egg

1 cup chicken broth

10 fresh sage leaves finely chopped (about 1 tablespoon)

2 cups fresh whole wheat or white coarse breadcrumbs made from dense bread

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

6 tablespoons slivered almonds, divided


1. Preheat the oven to 350 degrees. Grease a 1 1/2-quart baking dish

2. Saut é the turkey in 1 tablespoon oil. When it has lost its raw look and is starting to brown, remove it from the pan and set aside.

3. Add the remaining oil to same pan and saut é the onions until they are soft.

4. In a large bowl, beat the egg. Add the meat, onions, broth, sage, breadcrumbs, salt, pepper and 1/4 cup almonds.

5. Put the mixture in the prepared baking dish and sprinkle with the remaining almonds. Bake 40 minutes or until it starts to brown.

Note: To insure a well-seasoned stuffing before baking it, saut é a tablespoon or so in a skillet. Taste and add salt, pepper or more chopped sage leaves, as necessary.