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Before my daughter was born I would make us a roast dinner every single weekend. Over time I learned to make everything from scratch. Stuffing, gravy, Yorkshire puddings etc. My dinners just got better and better but also more and more time-consuming. Then my daughter Daisy came along. Life got busier. I started to go back to using Paxo and Bisto. Nothing wrong with that but it just isn’t the same for us! Anyway, life is getting back on track for us now and I’ve been able to start cooking from scratch regularly again. This is my sage and onion stuffing recipe. It takes around 5 – 10 minutes to prepare and then it cooks for around the same time as packet stuffing. Best of all this sage and onion stuffing recipe will set you back about 30p! If you add sausagemeat then this will bump up the price – depending on the quality. Scroll down near the end if you want to see my recipe card for this sage and onion stuffing recipe. This recipe is a great alternative to buying Paxo stuffing. It’s cheap, simple and you can use up the end pieces of bread.

Ingredients for sage and onion stuffing recipe (makes 8 stuffing balls)

How to make Paxo stuffing (similar anyway!)

1 onion

1 piece of bread

30ml olive oil

30g butter

A small handful of fresh sage or 1 tablespoon of dried

Method for sage and onion stuffing recipe

Start by mixing together the olive oil and butter. Then add the chopped onions.

Cook until slightly golden. Do not let brown, even slightly, as they’ll just end up burning in the oven.

Add the chopped bread. Cook for 1-2 minutes.

Add the sage. Cook for a further 1-2 minutes.

That is it! Take the mixture and put it into your food processor if you want to. This particular day, when I took these photos, I couldn’t use the food processor. My daughter was sleeping and I didn’t want to wake her. The stuffing was still absolutely delicious despite this so I won’t be bothering to process it anymore. However, if you want neater stuffing balls then whizz it up!

Personally, I cooked my stuffing for around 40 minutes on Gas mark 6 (200C). You could cook it low and slow if you were making a turkey crown or larger meat joint.

Here is a look at the final result of my sage and onion stuffing recipe:

Now to be honest… I stopped cooking just over 5 minutes before I should have. This is because I was getting prepared in advance. I knew that these would be going back in the oven while I cooked my airfryer roast potatoes and Yorkshire puddings.

How to make my sage and onion stuffing recipe:

Name: sage and onion stuffing recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 onion; 1 piece of bread; 30 ml olive oil; 30 g butter; Small handful fresh sage (or 1 tablespoon of dried)

A look at the sage and onion stuffing balls once they are almost cooked

sage and onion stuffing recipe

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 8 stuffing balls

Ingredients

1 onion
1 piece of bread
30 ml olive oil
30 g butter
Small handful fresh sage or 1 tablespoon of dried

Instructions

Start by mixing together the olive oil and butter. Then add the chopped onions.
Cook until slightly golden. Do not let brown, even slightly, as it'll end up burning in the oven.
Add the chopped bread. Cook for 1-2 minutes.
Add the sage. Cook for a further 1-2 minutes.
Take the mixture and put it into your food processor if you want to. This is optional.
Cook for 40 minutes at gas mark 6 (200C). Alternatively, use to stuff a joint of meat and cook for the duration of meat cooking time.