Sage and onion stuffing is an essential part of a delicious Sunday roast. This classic sage and onion stuffing recipe is really easy to make at home and tastes so much better than the packet version.
This sage and onion stuffing 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 stuffing recipe serves around 6 people, so it’s perfect for feeding the whole 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 a big roast lunch.
You could even make your own homemade breadcrumbs to use in the delicious recipe with our simple guide.
- 50g butter
- 1tbsp oil
- 1 large chopped onion
- 100g breadcrumbs
- 1tbsp chopped fresh sage
Heat the butter and oil, and cook the onion until softened. Stir in the breadcrumbs, sage and seasoning.
Put in a baking dish and cook in a preheated oven at 180C, gas 4 for 40 mins.
Top tip for making Sage and onion stuffing
Sage and onion stuffing tastes great with vegetarian dishes such as nut roast.
It's always helpful to tick a few recipes off of the to do list before the big day. If you want to make your stuffing in advance you need to follow specific rules so that it is still safe to eat. To make it in advance you either need to freeze it, or cook it immediatley. You should not refrigerate uncooked stuffing. If you've opted to freeze your raw ingredients you should cook these from frozen when ready to use. The other alternative is to prepare all of your ingredients but do not mix your wet and dry ingredients together until ready to cook.
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 you portion it out. For best results you can reheat your stuffing in the oven, just place it into a baking dish covered with aluminum foil to avoid burning. Pre-heat your oven to 180° and once ready you can put your stuffing in for 30 minutes.