Sage and onion stuffing recipe

Sage and onion stuffing is so easy to make, and this version tastes better than anything out of a packet. 

A good sage and onion stuffing is a highlight of any roast dinner, and we think this swift and simple recipe is one of the best.  It has just five ingredients, most of which you’ll find in your store cupboard. That means it actually takes about the same amount of time to cook as the dried, ready-to-mix versions. To make it as easy as possible, just watch our video, below. Traditionally stuffing was placed (literally, stuffed) inside a roasting bird in order to absorb moisture from the meat. Of course, you can cook it that way, but we prefer it cooked separately. This way you get the crisp outer crust with a lovely fluffy hit of onion and herb inside.

Ingredients

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

Method

1. Heat the butter and oil, and cook the onion until softened. Stir in the breadcrumbs and sage, and season with salt and pepper.
2. Press into a baking dish or, if preferred, roll sage and onion stuffing mix into balls about the size of a walnut and place on a greased oven tray. Press each ball to flatten slightly. Cook in a preheated oven at 180°C/350°F/Gas Mark 4 for 40 minutes.
3. Remove from the oven and serve with your favourite roast turkey or chicken and lashings of gravy.

Watch how to make this sage and onion stuffing

Top tips for making your sage and onion stuffing

Cooking Christmas dinner? It's always helpful to tick a few recipes off of the to do list before the big day. To make this stuffing in advance you either need to freeze it, or cook it immediately - don’t keep it uncooked in the refrigerator. If you've opted to freeze your raw stuffing you can cook it straight from frozen when ready. If you don’t want to freeze it raw, prepare all your ingredients to keep in the fridge, but don't mix the wet and dry ingredients together until you’re ready to cook.

Should I cook my stuffing inside the chicken or turkey?

For some people, cooking stuffing means putting it inside the bird, which means it cooks in the poultry juices giving the meat and the stuffing an amazing flavour. However, this does make roasting a bird more complex, because you need to be sure the internal temperature of the meat and of the stuffing is high enough: 70°C or 160F when you take it out of the oven, rising to 72°C or 165F as it rests. This can lead to longer cooking times, and you risk overcooking the breast meat. We wouldn’t recommend cooking stuffing inside turkey if you don’t have a meat thermometer to accurately check temperatures. 

Can you reheat the stuffing?

Yes, stuffing can be reheated for you to enjoy warm but should be done only once, so if you're not going to eat it all make sure to divide it into portions first. For best results you can reheat it in the oven: place the sage and onion stuffing into a baking dish and cover with aluminium foil to avoid burning. Preheat the oven to 180°C/350°F/Gas Mark 4 and bake for 30 minutes

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