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DELISH Icelandic Baked Fish!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Here you will find an easy and delicious recipe for Icelandic Oven Baked Fish!

Oven baked fish with mashed potatoes and a lemon wedge on a white plate with a salad in the background

Iceland is an island located in the North Atlantic Ocean. As you can imagine, fish is one of the main foods that sustains Icelanders. Here, I would like to share a simple recipe for a delicious Icelandic Oven Baked Fish.

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Why Make This Fish?

You will absolutely want to make this fish if you:

  • Desire a delicious meal!
  • Love fish!
  • Want a quick and easy dinner solution!
  • Are keen on trying out an Icelandic recipe!

Please allow me to show you how easy, quick and delicious this Icelandic Oven Baked Fish is!

What Ingredients Do I Need For This Dish?

The list of ingredients you will need is super short!

Rainbow trout fillets seasoned with pepper and salt, a bowl of lemon juice, panko in a white bowl, Emmenthaler cheese, dijon mustard, cream, and dill in a yellow bowl

To make this delish fish dish you will need:

  • White fish fillets - I used rainbow trout but cod is great for this dish and is more traditional
  • Emmentaler cheese (can sub Jarlsberg)
  • Lemon
  • Panko
  • Dijon mustard
  • Heavy Cream
  • Butter or olive oil
  • Fresh dill
  • Salt and pepper

I promise the combination of these ingredients is so luscious! Now let's make some Icelandic Oven Baked Fish!

The Method To Make This Wonderful Icelandic Recipe!

Start by preheating your oven to 350F. Next, season your fish fillets generously with salt and pepper. Place them in a baking tray which has been lined with aluminum foil and greased with a bit of butter or olive oil. Then pour freshly squeezed lemon juice over the fish.

Fish fillets seasoned with salt and pepper and lemon juice and placed in a tray lined with aluminum foil
I'm a bit heavy on the pepper! Please season to your own tastes.

Now add grated Emmentaler (or Jarlsberg) cheese.

fish fillets seasoned with salt and pepper and covered with grated Emmentaler cheese

Combine Dijon mustard, heavy cream, and fresh dill in a small bowl. Pour this over the cheese laden fish fillets.

  • cream, mustard, and dill in a yellow bowl with a spoon
  • fish fillets covered with cheese and a cream sauce in a baking tray lined with Aluminum foil

The final step prior to baking is to add panko.

fish fillets covered with panko and placed in a baking dish lined with Aluminum foil

Now bake for around 30-35 minutes. The time needed to cook your fish will vary according to your oven and the thickness of the fish that you use. My thin rainbow trout took around 30 minutes to cook.

While it's baking, prepare yourself to enjoy a fantastic fish dish!

What To Serve With Icelandic Oven Baked Fish!

Oven baked fish with mashed potatoes and a lemon wedge on a white plate with a salad and fruit in the background

Ta da! Your fish is now ready to enjoy!

Be sure to have some extra wedges of lemon to squeeze over your fish, and garnish with extra dill if you have it.

I suggest some fluffy mashed potatoes to accompany your Icelandic fish masterpiece. Buttered egg noodles or roasted potatoes would also work well.

This dish has a light and delicate delicious flavor, and I dare say it melts in your mouth. The cheese and cream add an extra amount of decadence to this fish as well.

Njóttu matarins! ("Enjoy your food in Icelandic!")

Some Other Recipes You May Enjoy!

Glorious Goose Fat Roasted Potatoes

Goose Fat Potatoes in a white serving dish

Delicious and Easy Kochani Oven Baked Rice

oven baked rice in a cast iron skillet

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers! Skál!

Grace

Oven baked fish with mashed potatoes and a lemon wedge on a white plate with a salad in the background

DELISH Icelandic Baked Fish!

Grace inspired by and adapted from "Delicious Icelandic Recipes" from guidetoiceland.is
Iceland loves their fish! Here is a delicious recipe for Icelandic Oven Baked Fish that your whole family will love as well!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Cuisine icelandic
Servings 3 people

Equipment

  • 1 Large baking dish

Ingredients
  

  • 1 pound white fish fillets I used rainbow trout (3 fillets) but cod is more traditional and perfect for this dish!
  • 1 cup Emmentaler cheese grated (can sub Jarlsberg)
  • 1 lemon halve the lemon and squeeze the lemon juice from ½ of the lemon; reserve the other half for wedges to serve with the baked fish
  • ½ cup panko
  • 2 tablespoon Dijon mustard
  • ¾ cup heavy cream
  • ½ tablespoon butter or olive oil to grease the baking dish
  • 1 ts fresh dill plus some additional to use as garnish
  • salt to taste
  • pepper to taste

Instructions
 

  • Start by preheating your oven to 350F. Next, season your fish fillets generously with salt and pepper. Place them in a baking tray which has been lined with aluminum foil and greased with a bit of butter or olive oil. Then pour freshly squeezed lemon juice (from half of your lemon) over the fish.
    Fish fillets seasoned with salt and pepper and lemon juice and placed in a tray lined with aluminum foil
  • Now add grated Emmentaler (or Jarlsberg) cheese.
    fish fillets seasoned with salt and pepper and covered with grated Emmentaler cheese
  • Combine Dijon mustard, heavy cream, and fresh dill in a small bowl.
    cream, mustard, and dill in a yellow bowl with a spoon
  • Pour this over the cheese laden fish fillets.
    fish fillets covered with cheese and a cream sauce in a baking tray lined with Aluminum foil
  • The final step prior to baking is to add panko.
    fish fillets covered with panko and placed in a baking dish lined with Aluminum foil
  • Now bake for around 30-35 minutes. The time needed to cook your fish will vary according to your oven and the thickness of the fish that you use. My thin rainbow trout took around 30 minutes to cook.
    Oven baked fish with mashed potatoes and a lemon wedge on a white plate with a salad and fruit in the background

Notes

Enjoy this super easy Icelandic Oven Baked Fish when you want a lush, delish, and quick dinner!
Great served with fluffy mashed potatoes or perhaps some buttered egg noodles.
Skál! Cheers!
Keyword baked fish, Fish, seafood

How To Make A Delicious Goose Giblet Gravy

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a delicious Goose Giblet Gravy recipe!

Roast goose and sage and onion on a white plate with some sage, glass of wine and poinsettia in the background
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A Goose Is A Wonderful Thing!

A goose is a wonderful thing! And roasting a goose and preparing it for my family for the first time has been a fantastic experience! It was the centerpiece of our recent Christmas dinner. We loved not only the taste of the roasted goose, but also using every part of the bird out of total respect for her.

Use The Goose Neck and Giblets To Make A Fantastic Giblet Gravy!

The neck and giblets that come with goose are to be treasured. They can be used to make a most fantastic gravy. Giblets refer to the innards of the goose such as the heart, liver, kidneys, etc.

Goose neck and giblets on a brown board

The Giblet Gravy recipe that you will find here is easy and absolutely delicious. It will perfectly complement your roasted goose!

What Do I Need To Make This Giblet Gravy?

You will need the following ingredients to make Goose Giblet Gravy:

  • Neck and giblets that come with your goose
  • A bit of extra fat from the goose (if you have this available)
  • Butter
  • Onion
  • Celery
  • Garlic
  • Turkey or chicken broth
  • Red wine
  • Corn starch (only if you feel the gravy needs to be thickened)
  • Salt and pepper

I promise you it's worth the time to make this Giblet Gravy you will absolutely love it!

The Method To Make This Delicious Gravy

Making this gravy will takes around 1.5 hours and it's very easy to make.

Begin by chopping up the giblets and chop the onion, garlic, and celery. Melt some butter (and some goose fat if available) in a skillet and then add the neck and chopped gizzards. Brown the neck and gizzards in the butter.

Goose neck and chopped gizzards browning in butter in a skillet

Next add the chopped onion, garlic, and celery and cook until softened.

Goose neck and gizzards and chopped onion, garlic and celery in a skillet

Then season with salt and pepper and add the turkey or chicken broth. Bring to the boil, and then simmer covered for an hour.

Goose neck and giblets, chopped veg and broth in a skillet

After the hour, remove the neck and giblets and strain as best you can. Finally add the red wine and simmer for a few minutes.

  • Goose giblet broth in a pan
  • Goose giblet broth with red wine in a pan

Finally, add some corn starch if you feel the gravy is too thin. Alternatively you can add a bit more broth if you feel it's too thick. At the end, you will get a rich and over the top delicious Goose Giblet Gravy which you will wish you had more of!

Goose Giblet Gravy in a skillet with some of the gravy in a blue spoon
Rich and delicious Goose Giblet Gravy!

How To Serve This Giblet Gravy

This delicious Goose Giblet Gravy is best drizzled warm over some Roasted Goose.

Roast goose and sage and onion on a white plate with some sage, glass of wine and poinsettia in the background

It PERFECTLY complements the goose meat. You can also feel absolutely delighted that you made great use of these parts of this magnificent animal and you tried not to let anything go to waste.

I do hope that you will enjoy this dark and mouthwatering Giblet Gravy next time you roast a goose!

Some Other Recipes You May Enjoy!

ENJOY A RICH AND DELICIOUS ROASTED GOOSE!

Roasted Goose on a white serving tray with sage and onion stuffing and a poinsettia in the background

How To Make Delicious Sage and Onion Stuffing!

sage and onion stuffing in a serving dish with Santa and Mrs. Klaus salt and pepper shakers in the background

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Roast goose and sage and onion on a white plate with some sage, glass of wine and poinsettia in the background

How To Make A Delicious Goose Giblet Gravy

Grace
Goose Giblet Gravy is simply heavenly! Super easy to make, it's absolutely delicious and will perfectly complement your goose dinner!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 25 mins
Course accompaniment, Condiment, sauces
Cuisine American, English
Servings 4 servings

Equipment

  • Skillet with a cover

Ingredients
  

  • neck and giblets that come with your goose; chop the giblets into small pieces
  • small amount goose fat optional
  • 2 tablespoon butter
  • 1 small onion chopped
  • 1 stalk celery chopped
  • 4 cloves garlic minced
  • 2 cups turkey or chicken broth additional may be needed if you want your gravy thinner
  • ¼ cup red wine
  • corn starch optional (use if you want to thicken your gravy)
  • salt to taste
  • pepper to taste

Instructions
 

  • Begin by chopping up the giblets and chop the onion, garlic, and celery. Melt some butter (and some goose fat if available) in a skillet on med high, and then add the neck and chopped gizzards. Brown the neck and gizzards in the butter (around 4-5 min).
    Goose neck and chopped gizzards browning in butter in a skillet
  • Next add the chopped onion, garlic, and celery and cook until softened (about 5 minutes).
    Goose neck and gizzards and chopped onion, garlic and celery in a skillet
  • Then season with salt and pepper and add the turkey or chicken broth. Bring to the boil, and then lower the heat and simmer covered for an hour.
    Goose neck and giblets, chopped veg and broth in a skillet
  • After the hour, remove the neck and giblets and strain as best you can. Finally add the red wine and simmer for a few minutes.
    Goose giblet broth with red wine in a pan
  • Finally, add some corn starch (according to directions on your corn starch package) if you feel the gravy is too thin. Alternatively you can add a bit more broth if you feel it's too thick. Season to taste and then it's ready to serve!
    Goose Giblet Gravy in a skillet with some of the gravy in a blue spoon

Notes

This delicious Goose Giblet Gravy is best drizzled warm over some Roasted Goose.
It has a rich and delicious flavor which perfectly complements goose! 
Keyword giblet gravy, gravy

Enjoy A Rich And Delicious Roasted Goose!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to roast a goose so that you may enjoy its rich and delicious flavor!

Roasted Goose on a white serving tray with sage and onion stuffing and a poinsettia in the background

Turkey is now the favored roast for holiday celebrations. However, please don't dismiss roasted goose for the holidays or days that aren't holidays! This showstopper is much easier to make than you might think!

Please read on to find out how to make an easy and delicious roasted goose, which will be an absolutely rewarding experience!

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Why Try Roasted Goose?

  • The flavor is so rich! It has a stronger taste than chicken or turkey, kind of gamey and more like beef
  • The skin will turn golden and crispy which is both beautiful and tasty!
  • You will be rewarded with "liguid gold". The goose is a very fatty bird so you will get lots of goose fat which you can use to make the most AMAZING roast potatoes!
  • The giblets can be used to make an INCREDIBLE giblet gravy!
  • The carcass can be used to make a very delicious stock

Roasted Goose With Sage and Onion Stuffing is also one of the 1,000 Foods To Eat Before You Die!

1,000 Foods To Eat Project

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. Roast Goose With Sage and Onion Stuffing is food #56 in my Project! Roasting goose and preparing it for my family for the first time has been a fantastic experience! It was the centerpiece of our recent Christmas dinner. We loved not only the taste of the roasted goose, but also using every part of the bird out of total respect for her.

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So let's get ready to make a Roasted Goose! 😃

What Ingredients and Equipment Will I Need To Roast a Goose?

Here's what you will need to make a roasted goose:

  • Oven for roasting
  • Large roasting tray - the goose can be a rather large bird (mine was 10 pounds)
  • Something to prick the skin of the goose with - I used the sharp end of my meat thermometer; you could also use a clean needle; the skin is pricked so that the fat can run through (you will get a LOT of goose fat!)
  • Goose for roasting
  • Baster - baste the goose every so often with the liquid gold (goose fat)
  • Salt and pepper
  • Ingredients to stuff the goose (optional) - I stuffed mine with a lemon, onion, garlic, sage, and thyme

The goose I used was from Whetstone Valley. Here are pictures of the front and back of the packaged goose, which was frozen when I bought it.

  • Goose from Whetstone Valley
  • Back of Whetstone Valley Goose With Cooking Directions

As you can see, it's a rather expensive bird! However, please be assured that you will get so much out of it!

Here's How To Make A Roasted Goose

I tweaked the directions on the back of the Whetstone Valley Goose package. If you follow these directions, you should get a roasted goose with a golden and crispy skin, with gloriously rich and tender meat.

  1. Thaw your goose if you buy it frozen. My 10 pound goose actually took over 2 days to thaw. Once thawed, remove the packaging. Remove the neck and giblets from inside the cavity, and also trim the excess fat from the neck and cavity. Set the neck and giblets aside for possible later use to make a divine gravy. Then rinse and dry the bird with paper towels. Now add a generous amount of salt to both the skin and inside the cavity. Allow the goose to sit uncovered in your fridge for at least 6 hrs or overnight.
  • Giblets from a goose and excess fat which has been removed and placed in a bowl with someone holding up the excess fat
  • goose whose skin has been salted

2. Remove the goose from your fridge around 1 hr - 1.5 hrs prior to roasting to allow the goose to come to room temperature.

3. Prepare your stuffing (if using). I halved my lemon and onion.

halved lemon and onion, thyme and sage, and some cloves of garlic on a wooden board

4. Preheat your oven to 325F. When the goose is at room temperature, be sure to prick the skin all over with the sharp end of your meat thermometer, or you can use a clean needle. Try not to pierce the skin. Season it with salt and pepper.

goose which was seasoned with salt and pepper and its skin being pricked with a meat thermometer

5. Stuff the goose with your stuffing of choice.

closeup of a cavity of a goose which has been stuffed with herbs, lemon, and onion

6. Roast the goose (breast side up and set on a rack on a roasting tray) for approximately 2 hrs. During this time, baste it every 30 minutes or so. After the first 30-45 minutes I also turn it over and roast it underside up for around 30 minutes to get that side browned as well. I need to do this in my oven (it's older and quirky!) but if you are able to get the underside browned without turning over then all good! Please roast according to your oven's quirks (if any). 😊

goose on a rack in a roasting tray with golden skin and lots of fat underneath

Here you can see the skin getting nice and golden brown, and if you look underneath you can see pools of liquid gold (goose fat)! Be sure to save this goose fat for roasting potatoes and other vegetables!

7. Now turn the oven down to 275F and then continue roasting until a meat thermometer registers 165F in the center of the breast area. The time will vary according your oven but it should be around 20-30 minutes.

Allow the goose to cool for 15-20 minutes, and then carve and enjoy!

Roasted goose with bay leaf, thyme and sage on a white plate

What To Serve With Roasted Goose

The absolute perfect accompaniment to Roasted Goose is a divine giblet gravy and Sage and Onion Stuffing.

Roasted Goose With sage and onion stuffing on a white plate with a glass of wine and a poinsettia in the background

This is a dish that is PERFECT for the holidays, or any day that you want to celebrate!

The Goose In Charles Dickens's "A Christmas Carol"

To conclude, I would like to share with you a scene from Charles Dickens's "A Christmas Carol." It's such a delight to see the Cratchit family enjoying their goose for Christmas dinner. From "A Christmas Carol": "There never was such a goose...Its tenderness and flavor, size and cheapness were the themes of universal admiration." 

I hope that we may all enjoy a Roasted Goose dinner with such joy and gusto as the Cratchits. 😊

Some Other Recipes You May Enjoy!

Incredibly Delicious Brussels Sprouts

Pan Fried Brussels Sprouts

Roasted Broccoli With Parmesan

Roasted Broccoli With Parmesan on a plate with a fork

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Roasted Goose on a white serving tray with sage and onion stuffing and a poinsettia in the background

Easy and Delicious Roasted Goose

Grace
Roasted Goose makes for a very special holiday meal! Much easier to make than you think and so rewarding!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 2 hrs 30 mins
Thawing time 2 d
Total Time 2 d 2 hrs 50 mins
Course Main Course
Cuisine American, English
Servings 6 people

Equipment

  • 1 large roasting tray with rack
  • 1 meat thermometer
  • 1 baster

Ingredients
  

  • 1 10 lb goose
  • salt
  • pepper
  • 1 each lemon for stuffing (halved)
  • 1 each onion for stuffing (halved)
  • 1 head garlic for stuffing
  • small handfull sage leaves for stuffing
  • few sprigs thyme for stuffing

Instructions
 

  • Thaw your goose if you buy it frozen. My 10 pound goose actually took over 2 days to thaw. Once thawed, remove the packaging. Remove the neck and giblets from inside the cavity, and also trim the excess fat from the neck and cavity. Set the neck and giblets aside for possible later use to make a divine gravy.
    Giblets from a goose and excess fat which has been removed and placed in a bowl with someone holding up the excess fat
  • Then rinse and dry the bird with paper towels. Now add a generous amount of salt to both the skin and inside the cavity. Allow the goose to sit uncovered in your fridge for at least 6 hrs or overnight. Remove the goose from your fridge around 1 hr - 1.5 hrs prior to roasting to allow the goose to come to room temperature.
    goose whose skin has been salted
  • Prepare your stuffing (if using). I halved my lemon and onion.
    halved lemon, halved onion, head of garlic, sage, and thyme on a wooden board
  • Preheat your oven to 325F. When the goose is at room temperature, be sure to prick the skin all over with the sharp end of your meat thermometer, or you can use a clean needle. Try not to pierce the skin. Season it with salt and pepper.
    goose which was seasoned with salt and pepper and its skin being pricked with a meat thermometer
  • Stuff the goose with your stuffing of choice.
    closeup of a cavity of a goose which has been stuffed with herbs, lemon, and onion
  • Roast the goose (breast side up and set on a rack on a roasting tray) for approximately 2 hrs. During this time, baste it every 30 minutes or so. After the first 30-45 minutes I also turn it over and roast it underside up for around 30 minutes to get that side browned as well. I need to do this in my oven (it's older and quirky!) but if you are able to get the underside browned without turning over then all good! Please roast according to your oven's quirks (if any).
    goose on a rack in a roasting tray with golden skin and lots of fat underneath
  • Now turn the oven down to 275F and then continue roasting until a meat thermometer registers 165F in the center of the breast area. The time will vary according your oven but it should be around 20-30 minutes. Allow the goose to cool for 15-20 minutes, and then carve and enjoy!
    Roasted goose with bay leaf, thyme and sage on a white plate

Notes

Be sure to save the goose fat for roasting potatoes and vegetables!  Goose fat is the GOLD STANDARD for roasting potatoes!
Be generous when you salt the skin and cavity before allowing it to sit in your fridge overnight.  The salt will help to crisp up the skin.
Save the neck and giblets to make a divine giblet gravy!
You can use the carcass to make a wonderful goose broth!
Lowering the temp from 325F to 275F helps to keep the meat from drying out too much.  
Enjoy Roasted Goose With Sage and Onion Dressing for the PERFECT holiday meal! 
Keyword christmas dinner, goose, holiday dinner, roast, roasted goose

How To Make Delicious Sage and Onion Stuffing!

by Leave a Comment

ntain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post will show you how to make Delicious Sage and Onion Stuffing!

Sage and Onion Stuffing in a bowl with greenery in the background
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Homemade Sage and Onion Stuffing Is The Best!

Have you ever made your own homemade Sage and Onion Stuffing? If not I strongly urge you to do so because:

  • Homemade stuffing is absolutely delicious!
  • The aromas while baking this stuffing are amazing and will get you salivating!
  • It's super satisfying, easy, and fun to make!

This stuffing will complement your holiday roasts or any of your delicious roasts throughout the year!

So, let's make some homemade Sage and Onion Stuffing!

What Ingredients Will I Need For This Sage and Onion Stuffing?

Here is what you will need to make your scrumptious homemade stuffing:

rustic bread slices, celery stalk, sprigs of thyme and sage, an onion, turkey broth, egg, garlic, butter, salt and pepper
  • Rustic sourdough bread (or other rustic bread)
  • Celery
  • Fresh sage
  • Fresh thyme
  • Garlic
  • Onion
  • Egg
  • Turkey or chicken broth
  • Onion
  • Butter
  • Salt
  • Pepper
  • Cayenne (just a pinch or more if you dare!)

There is so much herby goodness here with the sage as well as thyme! I prefer using fresh sage and thyme, however, you could substitute dried if you wish.

Now that we know what ingredients are needed, let's move on to see the easy method to make this homemade sage and onion stuffing.

The Method To Make This Perfect Accompaniment To A Roast!

We must sort out the bread to begin with. First you will cut the bread into small cubes. Then you can leave them out to air dry overnight, or you can toast them in a 250F oven for an hour or so until they are dried out.

Toasted bread cubes
Toasted Cubes of Bread

Next we will sauté minced garlic, onion, and celery in butter until softened. Then we will add the thyme leaves and minced sage and stir until fragrant, then season with salt, pepper, and cayenne.

minced garlic, celery, onion, thyme and sage cooked in butter until softened

Now add the sage and onion mixture to the bread cubes in a large bowl. Whisk together the egg and broth, and then pour into the herb and vegetable mixture.

  • Sage and onion mixture combined with toasted bread cubes
    Add sage and onion mixture to bread cubes
  • Egg and turkey broth in a white bowl with a whisk
    Whisk broth and egg together

The final step before baking is to drizzle a generous amount of melted butter! Be generous, it's ok. 😊If the mixture seems too dry, you can add in a bit more broth prior to baking. You don't want the stuffing to be gummy, but you also don't want it too dry.

  • bread cube and sage and onion mixture in a bowl with a blue spoon and a white bowl containing a mixture of egg and broth
    Combine the broth/egg with the bread and sage and onion mixture
  • sage and onion stuffing some of which is in a blue spoon ready to bake
    Drizzle butter now we are ready to bake!

Now it's time to bake! Place the mixture into an 8"x8" baking pan which has been greased or lined with foil. Bake covered with foil at 350F for 30 minutes. Remove the foil, then bake for another 10 minutes or so until the top bread cubes are nice and toasty!

Be sure to enjoy the delicious herby aromas wafting through your kitchen as the stuffing bakes!

Sage and onion stuffing in an 8"x8" baking pan

What To Serve Alongside Your Sage and Onion Stuffing

This stuffing is absolutely perfect to serve alongside your favorite roast! Here I show it served with a roasted goose which we enjoyed for Christmas dinner.

Roasted goose on a white plate, sage and onion stuffing in a serving dish, ad a poinsettia in the background

Honestly I love this stuffing so much that I could just eat gobs and gobs of it on its own!

sage and onion stuffing in a serving dish

I do hope you will treat yourself to some delicious homemade Sage and Onion Stuffing with your next roast! It's not just for the holidays. 😉

Some Other Recipes You May Enjoy!

Enjoy A Rich And Delicious Roasted Goose!

Roasted Goose on a white serving tray with sage and onion stuffing and a poinsettia in the background

Roasted Broccoli With Parmesan

Roasted Broccoli With Parmesan on a plate with a fork

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😃

Cheers!

Grace

Sage and onion stuffing in a serving bowl with greenery in the background

How To Make Delicious Sage and Onion Stuffing!

Grace
Sage and Onion Stuffing is the perfect accompaniment to any roast! So aromatic and delicious your whole family will love it!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 52 mins
Toasting Bread Cubes 1 hr
Total Time 2 hrs 7 mins
Course accompaniment, Side Dish
Cuisine American, English
Servings 6 people

Equipment

  • 1 8"x8" baking pan for baking the stuffing
  • 1 Skillet or cast iron pan
  • 1 baking sheet for toasting bread cubes

Ingredients
  

  • ½ lb rustic bread cut into small bite sized cubes; I used sourdough
  • 1 onion diced
  • 1 small handful fresh sage leaves can also sub 1 tablespoon dried
  • 2 sprigs fresh thyme can also sub 1.5 ts dried
  • 1 celery stalk diced
  • 6 cloves garlic minced
  • 1.25-1.5 cups turkey or chicken broth may need a little more or less depending on how dry your bread cubes are
  • 1 egg
  • ¼ ts salt or to taste
  • ¼ ts pepper or to taste
  • pinch cayenne pepper or to taste
  • 5 tablespoon butter split (2 tablespoon for sautéing and 3 tablespoon for drizzling)

Instructions
 

  • First you will cut the bread into small cubes. Then you can leave them out to air dry overnight, or you can toast them in a 250F oven for an hour or so until they are dried out. To toast the bread cubes, place them on a large baking sheet so that they don't crowd one another. Stir around every 20 minutes or so until they are toasted. Then increase your oven temperature to 350F for baking the stuffing.
    Toasted bread cubes
  • Next we will sauté minced garlic, onion, and celery in 2 tablespoon butter on a medium heat until softened for around 10 minutes. Then we will add the thyme leaves and minced sage and stir until fragrant (around 1-2 minutes), then season with salt, pepper, and cayenne.
    minced garlic, celery, onion, thyme and sage cooked in butter until softened
  • Now add the sage and onion mixture to the bread cubes in a large bowl.
    Sage and onion mixture combined with toasted bread cubes
  • Whisk together the egg and broth, and then pour into the herb and vegetable mixture and combine.
    bread cube and sage and onion mixture in a bowl with a blue spoon and a white bowl containing a mixture of egg and broth
  • Drizzle 3 tablespoon of melted butter over the mixture and stir. At this point if the mixture seems too dry, you can add more broth a little at a time. We don't want the stuffing to be gummy, but we don't want it too dry either, so use your best judgement here.
    sage and onion stuffing some of which is in a blue spoon ready to bake
  • Place the mixture into an 8"x8" baking pan which has been greased or lined with foil. Bake covered with foil at 350F for 30 minutes. Remove the foil, then bake for another 10 minutes or so until the top bread cubes are nice and toasty! Taste and adjust for seasoning at this time.
    Sage and onion stuffing in an 8"x8" baking pan
  • Your delicious Sage and Onion Stuffing is now ready to serve!
    Sage and Onion Stuffing in a bowl with greenery in the background

Notes

Enjoy the wonderful herby aromas as your stuffing bakes!
Probably the most critical step in getting this stuffing right is how much broth to add.  We don't want the stuffing to be gummy, but we also don't want it too dry.  So right before baking (just after drizzling the butter) if the mixture seems too dry you can add broth just a little at a time before baking. 
This is perfect to serve with your roasts at anytime of the year! 
Keyword dressing, stuffing

Delicious and Easy Kochani Oven Baked Rice

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post will introduce you to a fantastic recipe from Macedonia called Kochani Oven Baked Rice!

oven baked rice in a cast iron skillet with a bag of B Rice Kochani rice next to it

Oven Baked Kochani Rice Deserves A Place At Your Table!

I just discovered this AMAZING super easy and delicious baked rice dish from Macedonia! I promise you if you love rice you ABSOLUTELY HAVE TO MAKE THIS DISH!

Kochani Oven Baked Rice is:

  • Scrumptious!
  • Easy to make!
  • Colorful! The rice includes tomatoes, leeks, and carrots!
  • Budget friendly!
  • Did I say delicious!

So let me tell you a little about Kochani Rice!

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What is Kochani Rice?

Kochani rice comes from Macedonia and the Balkan region in Europe. The climate there is suitable to produce the highest quality grains, such as Kochani rice. You can read about this amazing rice at BGoodFood.com, and also purchase it here at MezeHub.com.

B Rice Kochani Rice

Kochani is mostly known for rice production. Therefore it makes perfect sense that one of their best known dishes is a rice dish!

What Ingredients Will I Need To Make Kochani Oven Baked Rice?

You will need the following ingredients to make this awesomely delicious traditional rice dish from Macedonia:

  • Rice (preferably and suitably B Rice Kochani Rice which you can purchase at Mezehub.com)
  • Leek
  • Tomato
  • Carrot
  • Vegetable Oil
  • Water
  • Chicken or vegetable stock cube
  • Salt
  • Pepper
  • Garlic powder
Bag of B Rice Kochani rice, rice in a white bowl, tomato, carrot, leek, vegetable oil, pepper, garlic powder, salt, and Maggi bouillon cube

There's a great chance that you may already have most of these ingredients in your fridge and pantry!

Now let's make some Kochani Oven Baked Rice!

The Method To Make This Easy and Delicious Traditional Oven Backed Rice From Kochani!

This recipe takes about 40 minutes...20 minutes prep and stove cooking and 20 minutes of baking.

First you'll want to prep your vegetables (this is the hardest part!). Be sure to clean the leek as best you can (there's always so much dirt inside the leaves) and then chop it as pictured below. Also grate the carrot and dice the tomatoes which will complete your veggie prep.

chopped leek, chopped tomatoes, grated carrot

Next, heat up your vegetable oil on medium high and fry the chopped leeks for around 3 minutes.

chopped leeks in a cast iron skillet

Next add the grated carrot, diced tomato, and rice to the pan.

chopped leek, chopped tomatoes, grated carrot, and B Rice Kochani rice in a cast iron skillet

Fry this mixture for around 4-5 minutes stirring occasionally.

Crumble up your stock cube and add salt, pepper, and garlic powder to this and combine.

seasonings in a small white bowl

Now add hot water and these seasonings to the rice and vegetables and stir well to combine.

rice and vegetables in a broth in a cast iron skillet

Last, place this in an oven which has been preheated to 375F and then bake for 20 minutes.

oven baked rice in a cast iron skillet

What comes out of your oven is a work of art! It's slightly crispy on the top, and beautiful with the colors of the leek, carrot, and tomato.

It's super hard not to dig in right away!

Oven Baked Kochani Rice Is The Perfect Side Dish!

oven baked rice in a cast iron skillet with a bag of B Rice Kochani rice next to it

This oven baked rice is the absolute perfect side dish to any of your favorite mains! You can also just devour it on its own..it's THAT GOOD!

Enjoy this wonderful and traditional dish from Macedonia called Kochani Oven Baked Rice soon!

If you make this dish and love it please leave a review below! Your feedback is important to me!

Some Other Recipes You May Enjoy!

Creamy and Dreamy Chicken Risotto

Chicken Risotto in a white bowl garnished with parsley with salad in the background

Garlicky, Buttery, and Cheesy Asian Noodles!

Garlicky, Buttery, and Cheesy Asian Noodles!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

oven baked rice in a cast iron skillet with a bag of B Rice Kochani rice next to it

Delicious and Easy Kochani Oven Baked Rice

Based on the B Rice Recipe for Oven Baked Rice
This is an AMAZING super easy and delicious baked rice dish from Macedonia! I promise you if you love rice you ABSOLUTELY HAVE TO MAKE THIS DISH!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 8 mins
Baking time 20 mins
Total Time 38 mins
Course Side Dish
Cuisine European, macedonian
Servings 4 servings

Equipment

  • cast iron skillet

Ingredients
  

  • 1 cup rice preferably B Rice Kochani rice!
  • 1 leek chopped
  • 1 tomato chopped
  • 1 carrot peeled and finely grated
  • ⅓ cup vegetable oil
  • 2 cup water warm it up before use in the dish
  • 1 chicken or vegetable stock cube I used Maggi brand chicken stock cube
  • ½ ts pepper
  • ½ ts garlic powder
  • ¼ salt or to taste

Instructions
 

  • Preheat your oven to 375F.
  • Prepare the vegetables by grating the carrot, and chopping the tomato and leek. Be sure to clean the leek well as dirt has a way of getting into the leeks!
    chopped leek, chopped tomatoes, grated carrot
  • Heat the oil in a cast iron pan on medium high. Add the chopped leeks and fry for around 3 minutes stirring frequently.
    chopped leeks in a cast iron skillet
  • Add the grated carrot, chopped tomato and rice to the skillet. Stir and fry for around 5 minutes.
    chopped leek, chopped tomatoes, grated carrot, and B Rice Kochani rice in a cast iron skillet
  • Crumble the stock cube in a small bowl, then add the salt, pepper, and garlic powder. Stir to combine.
    seasonings in a small white bowl
  • Now add hot water and these seasonings to the rice and vegetables and stir well to combine.
    rice and vegetables in a broth in a cast iron skillet
  • Place this in an oven which has been preheated to 375F and then bake for 20 minutes.
    oven baked rice in a cast iron skillet

Notes

This oven baked rice is the absolute perfect side dish to any of your favorite mains! You can also just devour it on its own..it's THAT GOOD!
Please use B Rice Kochani rice if you can.  However, you can substitute arborio rice in this recipe.
Bon appetit! 
Keyword kochani rice, oven baked rice, Rice

Easy Cheese Fondue!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to enjoy an Easy Cheese Fondue!

Piece of bread dipped in cheese fondue on a skewer

1,000 FOODS TO EAT PROJECT

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. Fondue, along with Raclette, is food #49 in my project!

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. I can unequivocally state that Fondue, along with Raclette is definitely one of the most enjoyable foods and experiences that I have tried so far!

...

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Enjoy An Easy Raclette Dinner!

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This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about the joys of a Raclette Dinner!

Raclette cheese, raclette grill with steaks, prosciutto wrapped asparagus, sliced corn, and boiled new potatoes

1,000 FOODS TO EAT PROJECT

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. Raclette is food #49 in my project!

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. I can unequivocally state that Raclette is definitely one of the most enjoyable foods and experiences that I have tried so far!

...

Read More

The PERFECT Bacon Sarnie

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This page may contain affiliate links. So, I receive a small commission at no cost to you when you make a purchase using my link. Here is a post about how to make The PERFECT Bacon Sarnie!!

Bacon Sarnie on a white plate with HP Sauce and Heinz Tomato Ketchup in the background

Behind Her Eyes Bacon Sarnie Scene

We recently watched the Netflix series called "Behind Her Eyes" which is set in England. This is a psychological drama involving a married couple Adele and David and a single mother Louise who enters their lives. It's a 6 part series based on the novel by Sarah Pinborough. Although not for everyone (there are disturbing scenes and quite a lot of adult content), it is intriguing and the ending is quite shocking!

As for me, I am always looking out for food in the programs that I watch. In Episode 1, there is a scene in which Louise eats a Bacon Sarnie. She eats this on her first day of her new job when wearing a lovely white blouse. Unfortunately a huge blob of ketchup from the Bacon Sarnie ends up on her blouse and she ends up in a bit of a panic. 😕

By the way, Louise's colleague who gave her the Bacon Sarnie states: "Bacon Sarnie what is better? Nothing...3 rashers of smoked best back is the highlight of my week."

...

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Easy and Scrummy British Beans on Toast!

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This page may contain affiliate links. So, I receive a small commission at no cost to you when you make a purchase using my link. Here is a post about Scrummy British Beans on Toast!

Beans on Toast with Worcestershire and Tabasco sauces and a salad in the background

Netflix Night! Behind Her Eyes

We have been watching the Netflix series called "Behind Her Eyes" which is based on the psychological thriller novel of the same name by Sarah Pinborough. The series is set in England, a beautiful country that I had the privilege of living in for 7 years.

I love to cook a meal on movie/Netflix nights that has something to do with the film or program we are watching.  Usually either the setting, or food actually eaten or highlighted in the film or program can inspire the meal.

Beans on Toast makes an appearance in the first couple of episodes of Behind Her Eyes, so was totally inspired to make this delicious British dish!

I don't remember eating Beans on Toast very often when I was in England! But I have to say that I thoroughly enjoyed this simple, easy, and delicious meal and I KNOW YOU WILL TOO!

...

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Easy and Delicious Scottish Mince and Tatties!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about the classic Scottish dish called Mince and Tatties!

2 bowls of Mince and tatties served with peas and carrots

Movie Night - Gregory's Girl

Recently we selected for our Sunday movie night the Scottish coming of age film called "Gregory's Girl." It's about Gregory, a super geeky teenager who falls head over heels for Dorothy. Dorothy's skills as a footballer (soccer, to us Americans) lands her a place on the school football team, actually taking Gregory's place. You'll have to watch it to find out what happens next. 🙂 It's a super cute film and really funny!

On movie nights I'll cook a meal that has something to do with the film we are watching. The inspiration for the meal could be something eaten in the film, or perhaps the setting. This time it was the beautiful country of Scotland (the setting) which inspired the meal. This is how I discovered the delicious Scottish dish called Mince and Tatties!

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