Stuffing is a must with a roast dinner and this easy homemade Sage and Onion Stuffing takes just 5 minutes to prepare and can be done ahead of time. Perfect for big events like Christmas Day. Making it in a big dish or roll it in to balls, this easy stuffing recipe will take your roast dinners to the next level.
If you always buy stuffing in a box, then you HAVE to try this easy sage and onion stuffing recipe. It is much easier than you think and with just 5 minutes prep time, it's not that must longer than preparing a box of store bought stuffing. Simply soften some onions in butter and then mix them with breadcrumbs, sage and egg.
Whilst I love a time saving hack in the kitchen, like a good quality packet of stuffing, I find that the store bought stuffing is really salty and when you put gravy on top of it, it leaves me feeling really bloated after. Making it yourself means you can control the amount of seasoning that goes in to it and you can flavour it to your liking too.
It's also a great way to use up stale bread by making your own breadcrumbs. Looking for some other recipes that use breadcrumbs? Why not try our Salmon Fishcakes, Stuffed Butternut Squash, Cheesy Broccoli Pasta Bake, Stuffed Portobello Mushrooms or Oven Baked Onion Rings?
Why should you try it?
- Easy - This sage and onion stuffing recipe is just as easy as making a box of stuffing from the supermarket. Seriously, it is THAT easy!
- Delicious - I find that store bought stuffing can be a little lacking in flavour, and just tastes like salt.
- Can be made in advance - You can make up the balls in advance and then keep them in the fridge until you are ready to cook them. A great way to get ahead on Christmas Day.
What you will need
- Butter - This is what the onion is softened in and it helps to give them a really rich flavour and get them nice and brown.
- Onion - This gives lots of texture and flavour to the stuffing. We used a brown onion, however you could use shallots if you prefer, and that would give a sweeter flavour.
- Breadcrumbs - We made our own breadcrumbs by whizzing up some stale bread in the food processor. However, you can use store bought breadcrumbs if you prefer.
- Sage - This is where all the flavour comes from and is a must in stuffing. We used dried, as it can be hard to find fresh sage outside of the Christmas season, however you can use fresh if you like. Make sure it is chopped up finely.
- Salt and pepper - Season to taste.
- Egg - We used a medium egg, and this is to bind all the ingredients together.
Step by step
One: Preheat your oven to 190°C/375°F/Gas 5. Heat the butter in a frying pan on a low heat. Once melted cook the onions until softened, about 4 minutes.
Two: Once cooked, put in a bowl with the breadcrumbs, sage and salt and pepper. Mix well.
Three: Add the egg and mix well again.
Four: Allow to cool and then roll into 10 balls. Place into a greased baking dish and bake for 25-30 minutes until golden.
This is a fairly simple recipe, which is what we love about them, so there isn't a lot to adjust. However, there are a few changes that can be made.
If you want to add some extra texture, then crush up some walnuts or pecans and mix them in with all the other ingredients. We think these sage and onion stuffing balls are great for a vegetarian side dish, however if you wanted to make a meaty version of this, then you could mix some sausage meat in to it.
You could also swap the white bread for wholemeal bread if you prefer.
What to serve with Sage and Onion Stuffing
These delicious stuffing balls are a must on a roast dinner, so, we serve them with all the roast dinner classics. If it is roast dinner meat you are looking for, then why not try our Slow Cooker Roast Beef, Honey Roast Duck, Slow Cooker Whole Chicken, Slow Cooker Lamb Shoulder or The BEST Roast Chicken?
What is a roast dinner without some kind of potatoes? We have got you covered there too! Why not try our Easy Hasselback Potatoes, Garlic Smashed Potatoes, Air Fryer Roast Potatoes, Cheesy Potato Bake or Slow Cooker Mashed Potatoes.
Stuffing balls can feel a bit heavy, so why not lighten it up with loads of vegetables on the side. Try our Roasted Swede, Buttered Leeks, Garlic Spring Greens, Roasted Tenderstem Broccoli, Garlic Green Beans, Slow Cooker Brussel Sprouts, Easy Cauliflower Cheese or Garlic and Parsley Roasted Carrots.
Yes, you certainly can. Simply grease a small baking dish and then add the mixture. We like making them in to balls, as all the outside gets nice and crispy. You can also use the mixture to stuff a chicken or turkey too.
Yes, you can, and that is one of our favourite things about it. Make the stuffing balls up and then store them in an air tight container in the fridge and they will keep until the next day. I always do this on Christmas Eve, so I have less to do on the big day! You can then just get them out of the fridge and cook them following the rest of the instructions.
Leftover stuffing isn't usually a problem we have in our house. However, if there is leftovers then we wrap it in foil and then store in an air tight container in the fridge until the next day. We then like to heat it in a frying pan and add it to a roast meat sandwich. Leftover roast dinner sandwiches are the best!
Yes, these freeze well. Put them on a lined baking tray and in the freezer until they are frozen. You can then put them in a freezer bag where they will keep for 3 months. Defrost them and then heat them through in the oven.
Yes, if you use gluten free breadcrumbs and make sure that there is no cross contamination, then these can be gluten free.
No, these are not vegan due to the butter the onions are cooked in and the egg that binds the stuffing together.
- If you don't have a food processor to make your own breadcrumbs, then you could just grate slices or bread on a box grater. Be careful of your fingers though!
- If you are cooking these in the oven with a roast dinner that is being cooked at a different temperature, then that's okay. These are quite forgiving and you can adjust the cooking time to suit the temperature that the oven is already at. If it is higher, then cook for less time and if it is lower then they can cook for longer.
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Sage and Onion Stuffing
- 2 tablespoon butter
- 1 onion - finely chopped
- 200 g breadcrumbs
- 1 tablespoon dried sage
- 1 pinch sea salt and black pepper
- 1 egg - whisked
- Preheat your oven to 190°C/375°F/Gas 5.
- Heat the butter in a frying pan on a low heat. Once melted cook the onions until softened, about 4 minutes.2 tablespoon butter, 1 onion
- Once cooked, put in a bowl with the breadcrumbs, sage and salt and pepper. Mix well.200 g breadcrumbs, 1 tablespoon dried sage, 1 pinch sea salt and black pepper
- Add the egg and mix well again.1 egg
- Allow to cool and then roll into 10 balls. Place into a greased baking dish and bake for 25-30 minutes until golden.