Sage and Onion Stuffing Recipe
For this week’s recipe, I wanted to share a true classic that makes the most of what many of us already have to hand — onions from store and fresh sage from the garden. Sage and onion stuffing is one of those dishes that always finds a place at the table, whether it’s alongside a Sunday roast or saved for a festive meal.
Simple to make, packed with flavour, and far tastier than anything shop-bought, it’s a recipe well worth adding to your repertoire.
Ingredients
- 2 medium onions, finely chopped
- 25g butter (or a splash of oil if you prefer)
- 8 fresh sage leaves, finely chopped (or 1 tsp dried sage)
- 150g fresh breadcrumbs
- 1 egg, beaten
- Salt and pepper to taste
Optional: a splash of stock or milk if the mixture feels too dry
Method
- Heat the butter in a pan and gently fry the onions until soft and golden. This helps bring out their sweetness.
- Stir in the sage and cook for another minute.
- Transfer the mixture to a bowl and add the breadcrumbs. Mix well.
- Stir through the beaten egg to bind. Add a splash of stock or milk if needed.
- Season with salt and pepper.
- Use the mixture to stuff poultry, roll into balls and bake, or press into a dish and bake at 180°C (160°C fan) for 25–30 minutes until golden.
Serving Suggestions
- Roast chicken, turkey, or pork are natural partners.
- Roll into balls and bake for a crispy texture.
- Add apple or walnuts for an extra twist.
- Serve baked on its own as a vegetarian side.
Final Thoughts
There’s a reason sage and onion stuffing has stood the test of time. With just a handful of simple ingredients, you can create a side dish that’s comforting, fragrant, and full of flavour. Using onions from store and fresh sage from the garden makes it even more rewarding.
What would you pair your stuffing with this weekend?