Sage and Onion Stuffing - A delicious traditional stuffing for roast pork, chicken or Turkey, that is really easy to make.
When it comes to making stuffing are you tempted to reach for a packet? I know I have been in the past but home-cooked stuffing is really easy to make and tastes so much better than stuffing from a packet mix.
Sage and onion stuffing is a traditional British stuffing that goes very well with roast turkey making it one of my most popular recipes at Christmas time.
It also goes really well with pork and of course, roast chicken so if you only serve it at Christmas time then you are missing out.
Despite its name, I prefer to serve this stuffing baked separately, rather than stuff the meat itself as I like all the lovely crispy bits you get cooking it this way. But it works well both ways so it is really a matter of personal preference.
To make the stuffing you will need:
One of the great things about this stuffing is that it can be made from ingredients I usually have at home. Dried sage works just as well as fresh in this dish.
- Fresh breadcrumbs – see how to make your own breadcrumbs below.
- Onion – 1 medium or two small
- Sage – Dried sage works really well in the stuffing. If using fresh you will need 3- 4 tablespoon chopped fresh sage.
- Butter – I know that it may seem like you are sautéing the onions in a lot of butter but don't be tempted to reduce it as it very much adds to the flavour of the stuffing and stops it from becoming dry.
- Oil – A little oil added to the butter stops the butter burning easily. Cook the onions until they are translucent and just beginning to colour. Don't rush this stage as burnt onion takes on a very bitter flavour.
- Salt and pepper
- Eggs – medium or small
Homemade breadcrumbs
Breads crumbs are easy to make at home and freeze well. I always have a bag of breadcrumbs in the freezer, as they are so handy. You can use them straight from frozen.
For this stuffing I use white or a mixture of white and wholemeal breadcrumbs. If you only have wholemeal I would add a couple of tablespoons of water to the mix.
To make your own breadcrumbs
Remove the crusts from a loaf of bread, cut or tear it into chunks and blitz in a food processor. Breadcrumbs are best made from bread that is a few days old. Making breadcrumbs is therefore a great way of using up the ends of loaves that are beginning to go stale and avoiding food waste.
Freeze until required.
How to make sage and onion stuffing step by step
1 Sauté the onion until softened and being to soften.
2 Break the eggs into a bowl and beat with a fork to break up.
3 Add the breadcrumbs, onion and sage.
4 Season and mix until well combined.
5 Pile into a buttered ovenproof dish.
6 Bake in a hot oven until the top is crisp and golden.
The stuffing can be made the day before baking and chill until required. It can also be frozen, baked or unbaked for up to 1 month.
Variation
You can press the stuffing together to form balls and cook on a lightly oiled baking sheet to make stuffing balls. If the mixture does not hold together add a little more beaten egg to bind.
If you like this......
You might also like to try my chestnut and sausage meat stuffing.
Sage and Onion Stuffing
Ingredients
- 50 g (2oz) butter plus extra for greasing
- 2 tablespoon rapeseed oil
- 1 onion chopped
- 1 tablespoon dried sage
- 2 eggs
- salt and freshly ground black pepper
- 250 g (9oz) fresh breadcrumbs
Instructions
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
- Melt the 50g (2oz) butter with the oil, in a frying pan. Add one large chopped onion and sauté for about 5 to 10 minutes until softened and beginning to colour.
- Place two eggs in a mixing bowl, season with plenty of salt and pepper, then beat with a fork to break up. Add 250g (9oz) breadcrumbs, the cooked onions and 1 tablespoon driedsage and mix well.
- Pile into a well buttered shallow ovenproof dish and bake for 25 to 30 minutes until crisp and golden.
Danuta Gajewski says
I grew up with Paxo Sage & Onion Stuffing as part of the Christmas Day dinner, and despite many recipes, once we emigrated to Canada, my mum and gran could never match that specific Paxo stuffing mix which was nigh on impossible to get over here. Well, I'm 70 now...and after many years of buying expensive "imported" Paxo...your recipe made it possible for me to recreate that elusive flavour with ingredients from my pantry!! My only swap was fresh sage, rather than the dried. It's become a staple and I make it at least once a week (catching up for lost time!). Thanks!
Jacqueline Bellefontaine says
Glad you like it. Interesting that you use fresh sage. Although I do sometime use fresh sage when i have it I find the dried sage gives it more of the "paxo" flavour that I too like.
Richard Baxendale says
Hi Jacqui. Old fashioned stuffing - great recipe platform !
I use a technique from my Granny ( over 60 yers ago) for the onions. Peel the onions, quarter, put in cold water with tbsp black peppercorns and a couple of bay leaves. Bring to the boil, simmer for 5 minutes, cool & drain - save the liquid !!!
Softened onions - keep or leave corns & bay leaves - then use as in your recipe. Put crumb & sage etc in processor - wizz - add softened onions - wizz and off you go !!
Onion liquor - use as liquid base for sauce / gravy.
Less fat, less time.
Jacqueline Bellefontaine says
Glad you liked the recipe. Interesting way your granny does the onion guessing that could be down to rationing of butter from the war years. The onion water would certainly add flavour to the gravy too.
Caroline Ellis says
One egg or Two?
Ingredients say one, recipe two?
Jacqueline Bellefontaine says
Opps its two
Robyn says
I can't stop thinking about how yummy these were with my Sunday lunch. Next time will halve the rapeseed oil but otherwise so so perfect, will never buy packaged stuff again.
Jacqueline Bellefontaine says
So good to have a convert to the real thing, I agree it is certainly hard to go back to the packet stuff once you have tried it why would you? 🙂
Corina Blum says
It looks delicious and I am definitely with you about serving it separately so you get all the lovely crispy bits too!
Jacqueline Bellefontaine says
The crispy bits are the best bits.