Want an easy stuffing recipe that can be made ahead of time and takes just a few minutes? Try my delicious Easy Sage and Onion Stuffing Balls recipe that has been in my family for decades!
A tried and tested recipe
This Easy Sage and Onion Stuffing Balls recipe has been in my family for years – decades in fact. Mum and Dad would often make it for our Sunday roast and especially at Christmas. The smell of sweet cooked onions mingled with sage has always been a quintessential part of Christmas for me since childhood.
The perfect accompaniment to roast meats
This Easy Sage and Onion Stuffing Balls recipe is the perfect accompaniment to roast chicken, roast turkey or roast duck. I love shaping this delicious stuffing mix into cute little balls and cooking them separately. Cooking them separately means they cook really quickly and go super crispy on the outside.
This is also perfect if you have vegetarian guests, as it means they can enjoy this gorgeous stuffing too.
If you prefer, however, you can of course use the Easy Sage and Onion Stuffing mixture to stuff the neck cavity of a turkey, or to stuff the main cavity of a chicken or duck. Do remember to weigh your bird once stuffed and calculate the cooking time based on the stuffed weight.
How to make the breadcrumbs for Sage and Onion Stuffing
The Easy Sage and Onion Stuffing Balls recipe calls for 200g (7oz) 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.
To make this Sage and Onion Stuffing ahead of time…
If you want to get ahead, you can make these Easy Sage and Onion 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.
Great as leftovers!
It would be remiss of me not to mention that these Easy Sage and Onion Stuffing Balls taste great the next day – I mean REALLY good!! Never more so than at Christmas. They are the sort of perfect Boxing Day food that can be grazed on all day, popping over to the fridge every now and again just to get ‘one more’! 😉
More stuffing recipes on EPF
If this Sage and Onion Stuffing recipe is not quite what you are looking for, then why not try one of my other stuffing recipes:
Easy Sage and Onion Stuffing Balls
- 1 large red or white onion (or two smaller ones) finely diced
- 1 tablespoon olive oil
- 200 g white breadcrumbs (see note)
- 2 teaspoons dried sage
- 2 teaspoons dried mixed herbs
- Salt and pepper
- 1 egg beaten together with a fork
- Preheat your oven to 200C / 180C fan / gas mark 6 / 400F and grease a tin big enough to hold all the stuffing balls – I usually use a small roasting tin.
- Drizzle a tablespoon 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. (see note)
- 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 and cook for 30 minutes or until they are golden brown and cooked through.
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