Classic Sage And Onion Stuffing

I don’t know about you, but for most of my life, my experience of stuffing has always been the classic packet sage and onion stuffing mix that you add boiling water to. Don’t get me wrong, I grew up on the stuff, but it’s so simple to make your own at home and it really is 10x more delicious! Follow me…

Bread Stuffing

Unlike many stuffing recipes, traditional sage and onion stuffing has no sausage in it. In fact, there’s no meat in it at all. It’s purely bread-based.

What kind of bread should I use?

Trusty white sandwich bread does the trick. No need for fancy bread, it’s often too tough for a stuffing recipe. Also, bonus points if the bread is a little stale. This will give the stuffing a little more structure and prevent it from being too mushy. Process shots: add bread to food processor (photo 1), blitz into a crumb (photo 2).

Sage and Onion Stuffing

Of course, alongside the bread we’ve got a few other goodies going in too:

Butter – this is the backbone of stuffing. It helps bind the bread and also gives the stuffing a rich flavour. It’s also used to fry the other ingredients. Onion & Celery – you’ll want to gently sweat these down in the butter until soft and sweet. Don’t rush this process. Sage & Thyme – we’ll mainly be using sage, but some added thyme works really nicely. Both must be fresh! Garlic – for an added boost of flavour. Vegetable Stock – this is my secret weapon. Just a small amount helps bind the breadcrumbs and keep them moist. Without it, I find the stuffing to be too dry and crumbly.

What texture should the stuffing be?

The classic packet stuffing always ends up quite moist and compact. This version is a little more light and fluffy, but it still has the classic crispy topping with the slightly more doughy/softer centre. Process shots: melt butter (photo 1), fry celery and onion (photo 2), fry sage, thyme and garlic (photo 3), stir in stock then add breadcrumbs (photo 4), stir to coat (photo 5), add to baking to dish, spray with oil and bake (photo 6).

Serving Sage and Onion Stuffing

This is obviously perfect as part of a Roast Dinner slathered in regular Gravy or Red Wine Onion Gravy. It also makes the perfect Side Dish for so many other Mains. For another stuffing recipe check out my Sausage Stuffing Balls! Alrighty, let’s tuck into the full recipe for this sage and onion stuffing shall we?!