Pleaseeee help, old fashion sage and onion stuffing?

My Mother who is 83 told me that when she grew up during the great depression in Wales her Mother use to make pork flap with onion and sage stuffing, I thought I might cook this for her for Easter Sunday, but cannot find a recipe, please ask your Grandmom, perhaps they will remember


Many thanks

Pleaseeee help, old fashion sage and onion stuffing?
Pork flap might be hard to find unless you want to buy it from a butcher. You could also substitute a pork loin and slice it in thin sections, make sure you leave on the fat. You can cook it with the stuffing recipe below.





Onionand Sage Stuffing w/Meat





Ingredients


1 onion finely chopped


1 tbsp vegetable oil or lard


1 tbsp fresh sage, finely chopped - canned sage is ok too


4 cups fresh white breadcrumbs


course salt and fresh ground pepper to liking


1 egg





Directions


Cook the onion in the oil, until soft but not browned


Mix together the onion/oil, sage, breadcrumbs and season with salt/pepper


Add the egg to bind the mixture together, stir thoroughly


You can use to stuff meat or poultry, make rolls, or balls


You can also cook the stuffing in the roasting tin with the meat - casserole style





Cook at 350F degrees for 35-45 minutes





I'm sure your Grandmother will love it.
Reply:leave sage and onion out
Reply:Have you checked www.foodtv.com?





Maybe a good cornbread stuffing recipe modified a little with the appropriate ingredients. I have one if you're interested.
Reply:Southern Cornbread Stuffing - this is a great recipe





(Cornbread, recipe follows)


7 slices oven-dried white bread (or leave bread out of bag overnight)


1 sleeve saltine crackers


8 tablespoons butter


2 cups celery, chopped


1 large onion, chopped


7 cups chicken or turkey stock


1 teaspoon salt


Freshly ground black pepper


1 teaspoon sage (or more - season to your taste)


1 tablespoon poultry seasoning (or more - season to your taste)


5 eggs, beaten





Preheat oven to 350 degrees F.


In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.


Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through (don't overcook or it will be dry) , about 45 minutes.





Cornbread:


1 cup self-rising cornmeal


1/2 cup self-rising flour


3/4 cup buttermilk


2 eggs


2 tablespoons vegetable oil





Preheat oven to 350 degrees F.


Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.


To serve, cut into desired squares and serve with butter.


Yield: 6 to 8 servings