Olive Magazine
Sage and onion stuffing balls

Sage and onion stuffing

Published: October 26, 2021 at 1:20 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

Make your own classic sage and onion stuffing balls for Christmas Day, or serve them alongside a Sunday roast. Add plenty of ground mace and sage for flavour

Nutrition:
NutrientUnit
kcal218
fat10.7g
saturates3.4g
carbs22.2g
sugars3.6g
fibre2.1g
protein7.2g
salt0.6g
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Try our sage and onion stuffing recipe, then check out our pigs in blankets and our perfect roast turkey.

Ingredients

  • 25g butter, plus more for the dish
  • 2 tbsp olive oil, plus a drizzle
  • 2 onions, finely diced
  • ½ small bunch sage, leaves picked and chopped
  • 250g soft white breadcrumbs
  • ½ tsp ground mace
  • 2 large eggs

Method

  • STEP 1

    Heat the butter and oil in a frying pan and fry the onions for 10-15 mins until soft and translucent. Tip into a bowl, then mix in the rest of the ingredients and some seasoning until well combined.

  • STEP 2

    Heat the oven to 220C/fan 200C/gas 7. Spoon the mixture into a buttered oven dish, or roll into balls and put on an oiled baking tray. Drizzle with more oil and bake for 20 minutes until golden and crisp.

Try more of our stuffing recipes:

Sausage meat stuffing with pancetta and sage

Instead of same-old stuffing balls, make your own stuffing cakes with sausage, chestnuts, pancetta and sage. Plus, they can be made a day ahead and then chilled until Christmas Day itself.

Pancetta and sage stuffing cakes

Chestnut stuffing

Cranberry adds a sweet kick to these sausage and chestnut stuffing balls. Pop them in the oven during the roast potatoes’ last 30 minutes of cooking and watch everyone devour them when you bring them to the Christmas table.

Cranberry and chestnut stuffing

Pork stuffing

Take your Christmas feast to the next level and serve this epic pork stuffing bomb with an umami miso hit and streaky bacon topping.

Pork Stuffing Recipe with Miso

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