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, yorkshires 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 resort back to using Paxo and Bisto. Nothing wrong with that but it just isn’t the same! 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.
Ingredients for sage and onion stuffing recipe
Makes 8 stuffing balls
One onion
One piece of bread
30ml olive oil
30g butter (we used dairy free spread)
Handful of fresh sage or 1 tablespoon of dried (if using fresh then you may want to chop it more than I did)
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 neat 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 would 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.
