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Sage and onion stuffing

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Sage and Onion Stuffing
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

 

This homemade sage and onion stuffing tastes so much better than the packet version - and the buttery breadcrumb base stays really moist. Make extra for Christmas dinner - everyone will want seconds!

Ingredients

  • 50g (2oz) butter
  • 1tbsp oil
  • 1 large chopped onion
  • 100g (4oz) breadcrumbs
  • 1tbsp chopped fresh sage

That's goodtoknow

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

Method

  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, 350F or 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.

Average rating

  • 4
(191 ratings)

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Your comments

missjones

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.

Ian

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

rachiti

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 scratch...so 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.

Figs

Needs egg to bind

paddy

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

NicM

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?

googlebaby

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.

DaveC

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.

miopus

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.

jill

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

janemarie1

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

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