Sage and Onion Stuffing - A delicious traditional stuffing for roast pork, chicken or Turkey, that is really easy to make.
When it comes to making stuffing are you tempted to reach for a packet? I know I have been in the past but home cooked stuffing is really easy to make and tastes so much better than stuffing from a packet mix.
Sage and onion stuffing is a traditional British stuffing that goes very well with roast turkey making it one of my most popular recipes at Christmas time.
It also goes really well with pork and of course, roast chicken so if you only serve it at Christmas time then you are missing out.
Despite its name, I prefer to serve this stuffing baked separately, rather than stuff the meat itself as I like all the lovely crispy bits you get cooking it this way. But it works well both ways so it is really a matter of personal preference.
I know that it may seem like you are sautéing the onions in a lot of butter but don't be tempted to reduce it as it very much adds to the flavour of the stuffing and stops it from becoming dry.
A little oil added to the butter stops the butter burning easily. Cook the onions until they are translucent and just beginning to colour. Don't rush this stage as burnt onion takes on a very bitter flavour.
One of the great things about this stuffing is that it can be made from ingredients I usually have at home. Dried sage works just as well as fresh in this dish.
The stuffing can be made the day before needed and chill until required. It can also be frozen, baked or unbaked for up to 1 month.
Breads crumbs are easy to make at home and freeze well. I always have a bag of breadcrumbs in the freezer, as they are so handy. You can use them straight from frozen.
For this stuffing I use white or a mixture of white and wholemeal breadcrumbs. If you only have wholemeal I would add a couple of tablespoons of water to the mix.
To make your own breadcrumbs remove the crusts from a loaf of bread, cut or tear it into chunks and blitz in a food processor. Bread crumbs are best made from bread that is a few days old. Making breadcrumbs is therefore a great way of using up the ends of loafs that are begining to go stale.
Freeze until required.
Cooking the stuffing
Place the stuffing mix in a well-buttered shallow baking dish and bake at 190℃ (180℃ fan)/375°F/gas mark 5 for about 30-35 minutes until crisp and golden.
You can also use this stuffing mix to make stuffing balls which can be cooked around the roast. If you want to do this add enough extra beaten egg to bind the mixture together. They will take about 20-30 minutes to cook through.
If you like tis recipe you might also like to try my chestnut and sausage meat stuffing.
Sage and Onion Stuffing
- 50 g butter plus extra for greasing
- 2 tablespoon rapeseed oil
- 1 onion chopped
- 1 tablespoon dried sage
- 1 egg
- salt and freshly ground black pepper
- 250 g fresh breadcrumbs
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
- Melt the butter with the oil, in a frying pan. Add the onion and sauté for about 5 to 10 minutes until softened and beginning to colour.
- Place the egg in a mixing bowl, season with plenty of salt and pepper, then beat with a fork to break up. Add the breadcrumbs, onions and sage and mix well.
- Pile into a well buttered shallow ovenproof dish and bake for 25 to 30 minutes until crisp and golden.