Looking for a delicious and easy stuffing recipe to make for a roast dinner side or Christmas stuffing for turkey? This classic sage and onion stuffing recipe is a great recipe that is simple to prepare and sure to please everyone at the table.
Making your own sage and onion stuffing brings flavour, freshness, and quality that can be hard to find in store-bought stuffing mixtures.
Homemade stuffing is made with fresh ingredients like onion, butter, herbs, and breadcrumbs. This gives it a unique flavour that is far superior to anything that you can find in the store.
Furthermore, this allows you to customize the flavours according to your own preferences by adding more of the stuffing ingredients that you enjoy the most.
If you want to get started straight away, jump straight to the step by step guide. Or continue reading for more advice about making this easy sage and onion stuffing.
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See our slide show video for how to make stuffing from scratch.
Why not check out our other stuffing recipes UK are spoilt for choice with these stuffing balls made with sausage meat, apple, chestnut and herbs for the ultimate flavour hit.
History
Stuffing is a timeless roast dinner side dish, found in many festive households. It was likely first used centuries ago, with the earliest documentary evidence being the Roman cookbook.
In England during the 18th century, traditional sage and onion stuffing began to take shape as we know it today.
Many butchers started selling pre-made stuffing mixes, including sage leaves, onion pieces or even sausage meat combined with other seasonings, dried fruit, and spices.
These ingredients were all mixed together and baked in a baking dish or used to stuff inside birds like chicken or christmas turkey before being roasted in an oven for added flavour.
Ingredients
All you need is basic pantry staples to make this stuffing mix recipe.
All the measurements and a simplified shopping list can be found in the recipe card (click to jump straight to it here).
Onion
Onion is an essential ingredient in Stuffing, as it adds a savoury depth of flavour that helps to bring out all the other herbs and spices in the recipe.
Make sure to chop it finely and blanch it before adding to the stuffing mix, otherwise, it will make the stuffing fall apart.
Stock
Vegetable stock is a great way to add extra flavour to the stuffing. The richness of the stock provides a depth of flavour that enhances all the other ingredients in the dish, as well as adding an element of umami to the stuffing.
Just water can be used instead, or if you are not making vegetarian stuffing, you could add chicken stock.
Sage
A herb that has been used for centuries in both savoury and sweet dishes. But it is especially well known for its use in Christmas stuffing.
Sage has a unique, earthy flavour with subtle hints of mint, pepper and clove.
When making sage and onion stuffing, it is best to use dried sage as its potency is much stronger than fresh sage, and you will not need to use as much of it.
Using dry sage also helps the recipe keep its shape, so your herby stuffing will look perfectly plump and delicious.
If you wanted to use fresh sage, you could easily replace the dried sage with about 2 tablespoons of freshly chopped sage leaves. Just be sure to chop it finely to make sure the mixture doesn't fall apart when sliced.
Bread crumbs
Breadcrumbs are an essential part of stuffing recipes. They act as a binding agent that helps to give the stuffing its plump shape.
Ciabatta bread rolls are our go-to choice for sage and onion stuffing mix. With a light yet sturdy texture that holds up well when mixed with the other stuffing ingredients. But any spare white bread can be used.
Make your own breadcrumbs by using a few days-old bread. Break it into smaller chunks before grinding it into crumbs in a food processor or blender.
If you don't have a food processor, toasting sliced bread makes it easier to break it down into breadcrumbs, with a knife or by tearing it with your hands.
I don't recommend using store-bought dried breadcrumbs; they are too fine and dry and don't give as good results.
Butter
Adding butter is essential for adding richness to the stuffing and lends it a desirable golden colour on top.
You can choose to use salted or unsalted butter, depending on your preferences.
Salt and Pepper
Salt and black pepper are essential seasonings for delicious stuffing recipes.
Optional Extras
Here are a few optional ingredients you can add to your stuffing recipe, depending on your preferences.
Whatever you add, just make sure to chop finely and don't add too much as you want the mixture to be sticky and stay together.
Herbs
More fresh or dried herbs like rosemary, thyme, parsley or chives or mixed herbs can be added for added flavour.
A chopped garlic clove can be blanched with the onion to give a subtle garlicky twist.
Dried Cranberries
Adding dried cranberries to stuffing is a great way to add a sweet, fruity flavour that pairs nicely with the savoury herb notes.
Nuts or Seeds
Chopped walnuts, pecans or almonds, add a rich and nutty flavour that goes well with the other ingredients.
Equipment
For this recipe, you will need a mixing bowl and a 20cm x 12cm baking dish to cook your stuffing.
The measurement above was taken from the inside of the dish. The tin measurement including the lip is 26cm x 19cm - click here for the pie tin I used).
A food processor or blender is also very helpful for making quick, easy breadcrumbs.
Love my Ninja blender, creates breadcrumbs in seconds!
Instructions
The full instructions are in the recipe card below but here is a quick run-through.
To make sage stuffing, start by bringing a pot of stock or water to a boil. then add the chopped onions and simmer for 5 minutes.
Grease an oven-proof baking dish, and in a large bowl, stir together the sage, breadcrumbs, butter, and salt and pepper.
Pour the onions and stock into the bowl a bit at a time and mix together until you reach your desired consistency, I recommend using it all!
Transfer the stuffing to a greased baking dish. Top with small cubes of butter.
Cooking Time
Bake sage and onion stuffing in the oven set to 180°C fan /200°C /400°F / Gas Mark 6 for 25 minutes, until golden brown and piping hot.
Stuffing Balls
Instead of cooking in an ovenproof dish, you can make stuffing balls.
Plus, if you’re in the mood for a heartier meal, adding sausage meat is a great way to enhance the flavour of the balls. Make sure to cook for longer though.
Serving Suggestions
Sage and Onion stuffing is a classic Christmas side dish often served with sliced turkey crown breast.
Or try with tender slow roasted lamb, perfectly sweet glazed gammon, slices of roast beef, Saddle of Lamb, roast pork loin or roasted pork in cider. The savoury flavour compliments meat nicely.
It can also be used for stuffing inside Christmas turkey when cooking to add flavour throughout the meat.
Seen above served with our slow cooker beef brisket, roasted baby potatoes, red cabbage with apple and cauliflower cheese.
Cook it any time of the year to create a tasty side everyone will love. Serve it alongside your Sunday roast dinner with other classic British sides like mashed potatoes and roasted vegetables. Delicious!
Whatever and whenever you choose to serve your Sage and Onion Stuffing, it is sure to be a hit at your dinner table!
📖 Step by Step Recipe
Sage and Onion Stuffing
Ingredients
- 300 ml Vegetable Stock - or water
- 1 Onion
- 250 grams Bread - we used a couple day old ciabatta bread rolls
- 25 grams Unsalted Butter - For Stuffing Mix
- 1 teaspoon Dried Sage
- Salt and Black Pepper
- 25 gram Unsalted Butter - For topping and to grease pan
Optional Extras
- 1 tablespoon Dried Cranberries - or other dried fruits
- 1 clove Garlic
- 1 teaspoon Other Dried Herbs - Rosemary, Basil, Thyme, Oregano
Instructions
- Finely dice the onions.(if using optional extras like garlic or dried fruits, finely chop them now too)1 Onion, 1 tablespoon Dried Cranberries, 1 clove Garlic
- Bring stock to a boil in a small saucepan. Preheat oven to 180°C fan /200°C /400°F / Gas Mark 6300 ml Vegetable Stock
- Add onions (and garlic if using). Simmer for 5 minutes.1 Onion, 1 clove Garlic
- Blitz the bread into breadcrumbs in a food processor (or finely chop with a knife)250 grams Bread
- In a large bowl add dried ingredients and butter.250 grams Bread, 25 grams Unsalted Butter, 1 teaspoon Dried Sage, Salt and Black Pepper
- Pour in the stock and softened onions a bit at a time whilst stirring to create a thick wet but fluffy mixture.
- Add any additional ingredients you want for extra flavour such as dried fruit or extra herbs.1 teaspoon Other Dried Herbs, 1 tablespoon Dried Cranberries
- Use some butter to grease the tin.25 gram Unsalted Butter
- Add the stuffing into the greased tin use the back of the spoon to push down slightly.
- Dot the stuffing with butter on top.
- Place in the oven at 180°C fan /200°C /400°F / Gas Mark 6 for 25 minutes
- Once golden brown, remove from the oven and allow to cool slightly.
- Chop into 8 square servings.
Video
Nutrition
Storage
If making sage and onion stuffing ahead, it is best to prepare it in the tin but not cook it.
Homemade stuffing can last three days uncooked when stored in an airtight container in the fridge.
If you have any leftover stuffing that has been cooked, this can be stored for up to three days. Reheat in the microwave or oven until hot.
Other Side Dishes
Our selection of side dish recipes offers something for everyone, no matter what kind of meal you’re looking to serve up.
We hope we have helped make your mealtime memorable with our yummy sage and onion stuffing recipe, let us know in the comments what you served your with?
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