The Best Sage And Onion Stuffing
Look no further if you’re looking for the best stuffing recipe to make with your chicken roast dinner! This sage and onion stuffing is absolutely delicious, and it’s really easy to make. Plus, it’s sure to please all of your guests. So give it a try this holiday season!
What is Sage and Onion Stuffing?
Sage and onion stuffing is a traditional English stuffing made with breadcrumbs, onions, sage, and other seasonings. It is typically used to stuff poultry or pork before cooking. Sage and onion stuffing are usually served as a side dish but can also be enjoyed as an appetizer or main course.
Sage and onion are typically the main flavours in stuffing, but feel free to experiment with other herbs and spices to create your own unique blend.
Fresh Sage leaves for stuffing
Sage and onion stuffing is a traditional British dish typically served at Thanksgiving and Christmas. The dish is made with fresh sage leaves, onions, breadcrumbs, and butter. Sage leaves have a strong, earthy flavour that pairs well with onions and breadcrumbs. When shopping for sage leaves, look for ones that are deep green in colour and have crisp edges. Avoid sage leaves that are yellow or brown, as these will be too dry and will not provide the same flavour. Sage leaves can be found fresh at most grocery stores, or you can purchase them dried. If using dried sage leaves, be sure to rehydrate them in water for about 30 minutes before adding them to the stuffing mix.
Sage and Onion stuffing for chicken
Sage and onion stuffing is my personal favourite for roasted chicken. First, you need to take the sage and onion stuffing and place it in the cavity of the chicken. It’s important to leave a little space between the stuffing and the top of the bird just to let the air circulate. If you have leftover sage and onion stuffing, put it in the neck end. This will ensure that your sage and onion stuffing is cooked all the way through.
Once you’ve stuffed the chicken, it’s time to roast it. Roasting times will vary depending on the size of your chicken, so be sure to check with a cooking thermometer.
Ingredients
- 3 Onions – I used 2 red and 1 white
- 100 g Butter
- 220 g Breadcrumbs – white or wholemeal
- 12 Sage Leaves – fresh if you can get them. If not, use dried sage.
- 1 tsp Parsley (or fresh)
- Salt and Pepper
- 2 Cloves of Garlic (Thinly sliced)
Easy Sage and Onion Stuffing Balls
This classic dish is usually made by mixing sage, onion, bread crumbs, and other ingredients, then baking it in a tray. However, there is no rule that says stuffing has to be served this way. For a different twist on the classic dish, try making stuffing balls. Simply let the sage and onion mixture cool slightly, then roll it into balls. The lovely stuffing balls can be baked in the oven or pan-fried for a crispy exterior. Whether you serve your stuffing as a traybake or in balls, this stuffing is sure to be a hit at your holiday dinner table.
How to make sage and onion stuffing
Breadcrumbs tips
It’s recommended to remove the crusts before making them into breadcrumbs, but I didn’t, as I was using wholemeal bread and the crusts were quite crumbly anyway. If you are using shop-bought white bread, then I would remove them, but it’s entirely up to you.
Coarse breadcrumbs by hand
To begin, remove the crusts from the bread and chop them up with a sharp knife until they resemble large bread crumbs. It doesn’t have to be extremely fine (the same as a food processor). The larger pieces will create a fantastic texture.
Using this stuffing to stuff poultry
When using stuffing as a stuffing, ensure it is completely cold to prevent bacteria from forming.
Meaning: Cold chicken >> cold stuffing.
Leftover stuffing
I am a big fan of leftovers. I love taking leftover ingredients and turning them into something new and exciting. So when we had roast chicken for dinner, I was thrilled to have leftovers for the next day. My husband decided to make chicken risotto and top it with sage and onion stuffing. The sage and onion stuffing added a delicious savoury flavour to the dish, and the risotto was creamy and comforting. It was an amazing meal, and I’m already looking forward to making it again. Thanks, leftovers!
The Best Sage And Onion Stuffing
Equipment
Ingredients Â
- 3 Onions
- 100 g Butter
- 220 g Breadcrumbs
- 12 Sage Leaves
- 1 tsp Parsley (or fresh)
- Salt and Pepper
- 2 Cloves of Garlic (Thinly sliced)
InstructionsÂ
- Heat the oven to 180°c/350°f
- Melt the butter in a frying pan and add the onion on low to medium heat. Add some salt and pepper and fry for 5 minutes or until soft.
- Add the remaining ingredients, including more salt and pepper. Mix and fry for 1 minute. Brush a small oven-proof dish with butter and add the mixture. Spread it out evenly and bake it in the oven for 30-35 minutes.
