Sage and Onion Stuffing

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.

Sage and Onion Stuffing  - the Ultimate recipe!

Sage and Onion Stuffing  - the Ultimate recipe!

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


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  • Reply Super Kat (@thatkat) (@thatkat) October 9, 2011 at 4:40 pm

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

  • Reply Simple Miss P October 9, 2011 at 5:36 pm

    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.

    • Reply Kat October 13, 2011 at 7:22 pm

      Oh brilliant!

  • Reply Sarah, Maison Cupcake October 9, 2011 at 8:58 pm

    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!

    • Reply Kat October 13, 2011 at 7:21 pm

      Hope you do x

  • Reply Carie October 9, 2011 at 11:07 pm

    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!

    • Reply Kat October 13, 2011 at 7:19 pm

      That is some decadent stuffing!

  • Reply Debbie (monkeyandbo) October 13, 2011 at 9:14 am

    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

    • Reply Kat October 13, 2011 at 7:18 pm

      Yay! Hope you enjoy x

      • Reply Debbie (monkeyandbo) October 17, 2011 at 12:52 pm

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

  • Reply Louisa Blackmore October 26, 2011 at 1:40 pm

    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

  • Reply Super Kat (@thatkat) December 22, 2012 at 12:10 pm

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

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  • Reply Ditching Palm Oil – Homemade Stuffing | Elvira Jane March 8, 2016 at 9:18 am

    […] find any without palm oil, so I looked to make it from scratch, and I found this great recipe on Housewife Confidential. Why, oh why, didn’t I do this years ago…it’s ridiculously easy to make and […]

  • Reply Mary February 22, 2017 at 5:03 pm

    At which point can sage & onion stuffing be frozen?

    • Reply Kat March 7, 2017 at 7:40 pm

      Any point you like, if reheating in a microwave I’d cook to the end but if getting ready for the oven I would keep it at the sage / onion / crumb mix then defrost and continue.

  • Reply rahel December 23, 2017 at 9:29 am

    how many does this serve?

    • Reply Kat December 24, 2017 at 10:31 pm

      4 – 6 depending on how greedy they are. Enjoy!

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