Try our homemade sage and onion stuffing recipe, then check out our honey roasted parsnips, pigs in blankets, perfect roast turkey and more Christmas recipes.


  • 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


  • 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

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

Vegan stuffing

Looking for a meat-free and dairy-free stuffing? This vegan version has the traditional flavours of sage and onion, alongside Puy lentils for added substance. It's also delicious in a Boxing Day sandwich, with leftover roasted root vegetables and lashings of cranberry sauce.

A large white dish filled with vegan stuffing. with a golden spoon taking a spoonful

Vegetarian stuffing

This veggie stuffing is a real crowdpleaser, packed with nutty squash, tangy dried cranberries and sage. You can make the mixture up to two days ahead and keep chilled until baking

Bowl of vegetarian stuffing


Anna Glover profile
Anna GloverSenior food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating