Want an easy peasy stuffing recipe that can be made ahead of time and takes just a few minutes? Try this delicious, simple recipe that has been in my family for decades.
If you want to, you could use this stuffing mixture to stuff the neck cavity of your turkey, or to stuff a chicken, but I prefer to make this into balls and cook it separately.
The recipe calls for 200g white breadcrumbs. When I make this stuffing, I just buy an ordinary loaf of white bread and grate it on the large holes of a cheese grater. It takes about 5 minutes to do this and is easy peasy! But you can also buy ready-made breadcrumbs from the supermarket, if you prefer.
If you want to get ahead, you can make these stuffing balls the night before. Place them in an airtight container in the fridge overnight and cook them as per the instructions below the following day.
- 1 large red or white onion (or two smaller ones), finely diced
- Olive oil
- 200g white breadcrumbs
- 2 teaspoons dried sage
- 2 teaspoons dried mixed herbs
- Salt and pepper
- 1 egg, beaten together with a fork
- Preheat your oven to 200C and grease a tin big enough to hold all the stuffing balls – I usually use a large cake tin or two smaller ones.
- Drizzle about 2 tablespoons of olive oil into a saucepan. Add the diced onion and put the lid on. Cook over a low heat for about 5 minutes, stirring occasionally, until the onion is soft but not brown.
- Meanwhile grate the bread for the breadcrumbs and place in a large bowl.
- When the onions are ready, tip into the bread crumbs. Add the herbs, salt and pepper and stir thoroughly.
- Allow the mixture to cool slightly and then add the beaten egg and stir together. Divide the mixture into 12 and shape into balls. Place in your greased tin(s) and cook for 30 minutes or until they are golden brown and cooked through.