Sage and onion stuffing

Complete a roast dinner with sage and onion stuffing. Make it even easier by packing the mixture into a small baking dish instead of rolling into balls

  • Prep:10 mins
    Cook:45 mins
    plus cooling time
  • Easy

Nutrition per serving

  • kcal 214
  • fat 8g
  • saturates 3g
  • carbs 26g
  • sugars 5g
  • fibre 3g
  • protein 7g
  • salt 0.6g


  • 1 tbsp butter
  • 1 tbsp oil
  • 1 large onion, finely chopped
  • 1 bay leaf
  • 1 garlic clove, crushed
  • 1½ tbsp dried or fresh sage, finely chopped
  • 180g fresh breadcrumbs
  • 1 large egg, lightly beaten


Serve in a baking dish instead
If you don’t want to make these into balls, simply pack the mixture into a small baking dish and cook for 30 mins or until golden brown.



  1. Heat the butter and oil in a frying pan. Fry the onion, bay and a pinch of salt gently for 15 mins over a low heat until the onions are softened and translucent. Add the garlic and sage and fry for 1 min. Leave to cool for 10 mins.

  2. Heat the oven to 180C/160C fan/gas 4. Stir the breadcrumbs and beaten egg through the onion mixture. Season to taste. Divide into 12 balls, weighing for accuracy, if you like. Bake on a flat baking sheet lined with parchment for 25-30 mins or until golden brown. Serve as part of a roast dinner.

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