Sage & onion stuffing
- Esther Clark
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Makes 12 balls (serves 4)
Easy
Prep: 10 mins
Cook: 45 mins
plus cooling time
A star rating of 4.5 out of 5.40 ratingsRate
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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
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: Per serving (3 balls)
-
kcal214
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fat8g
-
saturates3g
-
carbs26g
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sugars5g
low
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fibre3g
-
protein7g
-
salt0.6g
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Method
-
step 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.
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step 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.
RECIPE TIPS
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.
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A star rating of 4.5 out of 5.40 ratings
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