Browsing Tag

Sage and Onion Stuffing Recipe

Are They Knowing How To Do It?

I have been missing you! Sorry for ducking out over the last week. I’ve been working on a stop motion which has been taking up my evenings this last week. I’m in the last stages of filming then onto the edit – I can’t wait to unveil the finished project! Here’s a sneak preview of the action on set:


I have been getting used to filming with my new camera. As it allows me to adjust the settings manually it is both incredibly freeing and  a steep learning curve. My biggest challenge is remembering to change the white balance each time!

There is little more exciting to me than my children’s deciding they want to play cameras when I have time to play. So when they hatched the idea of making their own TV show to tell people how to make sage and onion stuffing I was setting up the tripod before they’d finished telling me.

I realised halfway through editing I’d missed a couple of close-ups so we recorded them in a second session (spot the clothing continuity error!).

They had so much fun putting this together and I’ll be adding the video to my sage and onion recipe page. They had fun, but I had fun too. I have a few film projects up my sleeve for the next few months not to mention my film class, Shooting Stories, starting in March.

Without further ado! I give you, Milla and Monty…

Please let Milla and Monty know what you thought – they are so excited to be sharing this with you x

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