Sage and onion stuffing
Classic buttery breadcrumb stuffing with soft onion, fresh sage and lemon, baked separately until golden and crisp on top.
- Prep
- 15 mins
- Cook
- 40 mins
- Total
- 55 mins
- Serves
- 6
- Difficulty
- Easy
- Cost
- Budget
Recipe: Sage and onion stuffing
Sage and onion stuffing
Ingredients
- 50g butter, plus extra for greasing
- 2 onions, finely chopped
- 150g fresh white breadcrumbs, from day-old bread
- 2 tbsp fresh sage, finely chopped, or 2 tsp dried
- 1 lemon, zest only
- 1 large egg, beaten
- salt and black pepper, to taste
Kitchen kit
- Small ovenproof dish or 12-hole muffin tin Search Amazon for small ovenproof dish
- Frying pan Search Amazon for non stick frying pan
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Method
-
Step 1: Soften the onions
Melt the butter in a frying pan and gently cook the onions for 10–12 minutes until soft and golden. Cool slightly.
-
Step 2: Mix
Combine the breadcrumbs, sage and lemon zest in a bowl. Stir in the onions and butter, then the beaten egg, and season well. The mixture should hold together when squeezed; add a splash of water if dry.
-
Step 3: Shape
Press into a greased small ovenproof dish, or roll into 12 balls and put in a greased muffin tin or on a tray.
-
Step 4: Bake
Bake at 200°C / 180°C fan / gas 6 for 25–30 minutes (balls 20–25 minutes) until golden and crisp on top and piping hot through.
Tips
- The FSA recommends cooking stuffing separately rather than inside the bird – it cooks more evenly and safely.
- Slot it into the oven while the meat rests.
Storing & reheating
Cool, cover and refrigerate within 2 hours; eat within 2 days. Reheat once until piping hot.
Freezing
Freeze the uncooked stuffing or balls for up to 3 months. Defrost overnight in the fridge before baking.
Variations
- Sausage, sage and onion: mix in 400g pork sausagemeat and bake for 35–40 minutes until cooked through with no pink (75°C in the centre). Not vegetarian.
- Festive: add 50g chopped dried cranberries and 50g chopped cooked chestnuts.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/sage-and-onion-stuffing/ · Checked 17 October 2026
Questions people ask
Can I make it ahead?
Yes – make and shape up to 1 day ahead and keep covered in the fridge, or freeze.
Can I cook it inside the turkey?
It's safer to cook it separately. Stuffing inside the bird slows cooking and may not get hot enough in the centre.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
- BBC Good Food: Sage and onion stuffing (quantities, oven temperature and timings compared) (bbcgoodfood.com)
- BBC Food: Sage and onion stuffing (quantities, oven temperature and timings compared) (bbc.co.uk)
- FSA: cooking your food (safe core temperatures) (food.gov.uk)
- FSA: chilling and storing food safely (food.gov.uk)
See other recipes that use the same kit on our kitchen kit pages.
