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Sage and Onion Stuffing

2011 October 9

A couple of weeks ago I posted a picture of some stuffing from our Friday evening supper. Jen wanted to know more, here is a recipe for you.

I started making my own stuffing for my Mother who is coeliac and at that point believed I could never top the standard Paxo offering. Clearly I had a way to go back then!

These days I can’t even compare the packet stuffings to the real thing. You can make it as fancy as you like but for me there is nothing more satisfying than a simple sage and onion made quickly while a bird roasts in the oven.

If you haven’t tried making your own stuffing before I hope I can persuade you to have a bash. For a little chopping and mixing you can add a sublime level of taste to your roast.

I often find myself with the last couple of inches of a loaf of bread a little too stale for eating but far from useless. A quick whizz in the food processor turns them into breadcrumbs and if I’m not going to use them right away, I put them into the freezer until I need them.

Like most of my recipes I adapt the quantities to what I have available so if you have more or less bread than specified just adjust the onion accordingly and everything else will work itself out.

My children have filmed this video to take you through the recipe.

Sage and Onion Stuffing Recipe

150 – 200g breadcrumbs (about 5 – 6 handfuls or double your cooked onion by volume)

1 medium white onion, diced

1 small red onion, diced

1 large or 2 small shallots, finely sliced

1 sprig of sage, leaves picked and finely chopped

Zest of a lemon (optional)

1 large egg (up to 2 medium eggs), beaten

A big knob of butter plus a little extra to butter the dish

Preheat oven to 180°C

  • Whizz, chop, beat etc your ingredients as above.
  • Melt the knob of butter in a frying pan over a medium heat.
  • Gently fry your mix of onions until they are softened but not coloured.
  • Add the sage and mix through the onions for a minute.
  • Remove the onions from the heat and mix together with the breadcrumbs in a bowl.
  • If you are using, grate the zest of your lemon into the mix.
  • Mix well and add your beaten egg a little at a time, squeezing the mixture with your fingers until it holds together.
  • Spoon into a buttered oven-proof dish and press down with a spoon.
  • Bake for 20 – 25 minutes until the top is golden.
  • Serve with a smile.

Alternative servings:

  • Roll into balls and set on a buttered tray. Reduce cooking time to about 15 minutes although reduce or extend depending on when they look ready.
  • Use to stuff your favourite bird before roasting.


Welcome to everyone visiting Housewife Confidential via this recipe! If you would like to ask questions or advice you can find me on Twitter and Facebook. Enjoy, Kat xoxo

12 Responses
  1. October 9, 2011

    Latest at Housewife: Two posts for you! Sage and Onion Stuffing recipe – & Breast Cancer Fundraiser –

  2. October 9, 2011

    Wow that looks delicious! I have only ever made stuffing at Christmas before but this has inspired me to make some the next time I roast a bird.

  3. October 9, 2011

    It’s been too long since I made my own stuffing yet it’s something I really love. Must put those left over home made bread crusts to good use!

  4. October 9, 2011

    It looks delicious. I rarely try sage and onion but I’ll have to give it a whirl. Our family favourites are sausagemeat and forcemeat – one in each end of the turkey!

    • October 13, 2011

      That is some decadent stuffing!

  5. Debbie (monkeyandbo) permalink
    October 13, 2011

    This has taken me straight back to my childhood as my mum always made her own. Roast chicken is definitely on the list of must-haves for this weekend so that I can give this a whirl! Thanks for sharing

    • October 13, 2011

      Yay! Hope you enjoy x

      • Debbie (monkeyandbo) permalink
        October 17, 2011

        I made this with my 3yo yesterday and it was delicious. Definitely a new family favourite!

  6. October 26, 2011

    I’ve just found your blog, LOVING this stuffing recipe. I always make my own too but my husband is away (army) so I never cook like that just for me. Can’t wait for xmas! X

  7. December 22, 2012

    Popular recipes this week – Cranberry and Rhubarb Sauce: and Sage & Onion Stuffing: enjoy x

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