Sage and onion stuffing

(360 ratings)
Video player
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Costs: Cheap as chips

  • Skill level: Easy peasy

  • Make in advance

Sage and onion stuffing is a must have for your festive dinner table. This classic sage and onion stuffing recipe is really easy to make at home and tastes so much better than the packet version. The buttery breadcrumb base stays really moist and it's so easy to make with just a handful of ingredients. We think it's really worth the little bit of extra effort to make your own because it tastes so much better than anything you can buy in the shops. It's meat-free so suitable for vegetarians, but still so full of flavour. What's a roast dinner without stuffing?! Make sure you make extra for Christmas dinner - everyone will want seconds of this delicious sage and onion stuffing! This recipe takes around 55 mins, so you won't even need an hour to make it. You can also make it while you prep and make all the other dishes for your roast dinner. This sage and onion stuffing recipe serves around 6 people, so it's the ideal quantity to feed a family, but you can always double up the quantities if you need more. Any leftovers of this sage and onion stuffing can be stored in an airtight container in the fridge for up to 2 days. Stuffing is best made on the day you want to serve it as it tastes better from fresh. You can also freeze stuffing which is ideal if you're making it in advance for Christmas.

Sage and onion stuffing tastes great with vegetarian dishes such as nut roast.


  • 50g butter
  • 1tbsp oil
  • 1 large chopped onion
  • 100g breadcrumbs
  • 1tbsp chopped fresh sage


  1. Heat the butter and oil, and cook the onion until softened. Stir in the breadcrumbs, sage and seasoning.
  2. Put in a baking dish and cook in a preheated oven at 180C, gas 4 for 40 mins.
  3. Take the sage and onion stuffing out of the oven and serve with your favourite roast turkey or chicken and lashings of gravy.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(360 ratings)

Your comments

Judi Simpo

This is very much like my mother-in-law's recipe which is the one I always use. I only use butter to cook the onions (no need for oil as well) and always use an egg to bind it. We like quite a moist stuffing so I always cook it in a lidded casserole dish.


this was lovely just added a little water to bind it then rolled into stuffing balls. Everyone loved it made a big batch and froze. lovely jubbly.


You rate yourself as a cook,you don't have a clue got this spot on first time of asking,crunchy outer moist middle just added a little water and an egg to bind,basic cookery knowledge.


Ignore rachiti's comments obviously hasn't got a clue.I at least doubled the amount of sage added a good teaspoon of garlic powder and about 50ml of water after the breadcrumbs,allowed it to cool a little then added a beaten egg to bind before baking.This is a truly delicious stuffing yet so simple.


Yes, this mix definately needs a large beaten whole egg, and press down in the dish. This firms it a little and always easier to serve. Crispy topping? comes with the territory. Use fresh herbs wherd possible, as the dried can be a bit over powering.


Hold together? Just add an egg yolk to bind it!


Absolutely USELESS! I'm American and I'm used to my mom's crock pot stuffing recipe but I was looking for a replacement for my husban'd Brit Paxo. This had the right texture going in...though somewhat dry...after baking it I had, basically, seasoned breadcrumbs with burnt onion bits. Whoever rated this anything higher than a one eats sand for lunch OR altered the ingredients significantly...skewing the data so much so that I wasted good quality ingredients on something going straight to the trash. I'm a decent cook - I can spend hours whipping up a new Indian food recipe or baking angel food cake from it's obviously missing half the ingredients. The only way this might work is if it was intended as stuffing for a bird since the turkey juices would moisten it.


Needs egg to bind


Absolutely beautiful. I added about half as much more sage, only because I like sage and used olive oil which gave it that something extra. I spread a generous amount on best back bacon, leaving one inch free at one end, rolled it up and laid it join side down in on olive oiled smeared tin foil in the roasting tin and loosely laid tin foil over the top to stop it hardening or burning on top. Served up with crushed garlic potatoes. A bit of lettuce and medium tomato quartered. A nice glass of red and Hmmmmm. My idea of heaven on a plate and so cheap and full of flavour as well 5 stars is my vote


I really like the taste of this stuffing but it just didn't hold together like packet stuffing would - it was more like a crumble - did I do something wrong or is this how it is supposed to be?


Made it last October and come Christmas was serving only this stuffing at Christmas dinner. Easy and yummy. Add a tablespoon of water instead of oil to make it less greasy but still moist.


Is it best to freeze the mix before or after cooking?

Tony Mcfarlane

I have just made this today in preparation for Christmas day. It was so easy and tastes fabulous I am sure everyone will love it. Mind you I have used twice as much sage.


It was REALLY quick to make, liked it and my partner loved it! Had it with pork. I felt it was slightly on the greasy side, so might use less butter/oil next time.

gtk food editor

Hi Jill Yes, you can freeze the stuffing! Just defrost thoroughly before cooking.


I would like to know if you can freeze the sage and onion stuffing


I can not believe i have used packet stuffing for 20 years. This was a massive hit with all the family, it just taste so delicious.

Anthony Wake

I love this stuffing, very nice with pork and apple sauce, or just with chicken. My wife absolutely loves it

comments powered by Disqus

FREE Newsletter