sage and onion stuffing in a baking dish with spoon.

Sage and Onion Stuffing

A simple stuffing that can be made from store cupboard ingredients. Serve with pork chicken or turkey.
Course Accompaniment
Cuisine British
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 174kcal
Author Jacqueline Bellefontaine


  • 50 g butter plus extra for greasing
  • 2 tbsp rapeseed oil
  • 1 onion chopped
  • 1 tbsp 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.


The stuffing can be made the day before needed and chill until required. It can be frozen baked or unbaked for up to 1 month.


Calories: 174kcal | Carbohydrates: 16g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 215mg | Potassium: 84mg | Fiber: 1g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1.3mg