Catholic Recipe: Sage and Onion Stuffing
The modern Christmas dinner ranges from elegance to simplicity, as the taste desires and the purse permits. Cookery books list menus in bewildering variety. But perhaps the best suggestions for a Christmas dinner are to be found not in a cookery book but in the pages of a novel — Charles Dickens' Christmas Carol, read aloud each year in many American homes on Christmas Eve, told over and over on radio and television. The famous Christmas dinner of the Cratchit family can be easily duplicated, and, with changes, offers a fine menu for any home today.
First as regards the goose "that feathered phenomenon to which a black swan was a matter of course," described as served with gravy "hissing hot," — we have given directions for its cooking for the feast of Michaelmas. But here is a recipe for stuffing to accompany the roasted goose.
DIRECTIONS
Cook the onions in a little water until tender. Combine with the bread cubes (the bread should be a little stale) and the remaining ingredients.
Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
