Sage and onion stuffing balls are an essential part of a Sunday roast and a traditional Christmas dinner spread, and they are so easy to make!
Whilst I prefer to make these into individual balls and roast them with my Sunday lunch, the mix can also be cooked separately in a bowl meaning that you can make it vegetarian or even vegan.
Sage and Onion Stuffing
There are a couple of brand names in the UK that are synonymous with Sunday lunch. Bisto owns gravy and Paxo owns stuffing.
How on earth we ended up here I have no idea at all. Both gravy and sage and onion stuffing are insanely easy to make from scratch.
Most importantly, they both taste better than their “boxed” brethren.
AND they are both cheaper, for gravy you should check out any of my roast dinner recipes.
It is essentially a combination of bread crumbs, onions and sage, stupidly simple and utterly delicious and so easy.
You don’t have to roll it into balls, you could pile it into a bowl and roast it, I have a chicken ballotine with sage and onion stuffing.
I also have some “free form” stuffing in my sage and onion chicken pasta recipe.
Frequently Asked Questions
Can I use this to stuff a chicken or turkey?
I never stuff the cavity of a bird because it has a negative impact on the cooking process.
If you are not concerned by that then yes, you can fill the cavity with this stuffing, but you will need to increase the quantities.
Why do you grate and fry the onion?
Grating the onion breaks down the flesh in a much better way than chopping or blending but also leaves larger pieces.
Frying the resulting onion drives off much of the water and also gives a bit of colour to the onions. This gives this sage and onion stuffing a better flaovur and colour.
How do I cook this in a bowl?
If you want to cook this separately from the meat for your Sunday roast, just pile it into a shallow bowl. Push it down but don’t compress it too much.
Dot on a little butter or beef dripping and then bake for around 30-35 minutes.
Is this vegan or vegetarian?
Yes, these are naturally vegetarian and vegan, however, the minute that you put them in the roasting pan with the meat they lose those credentials.
But they can be roasted separately and you could substitute any fat for vegan butter or use a neutral cooking oil.
Can I cook these in an air fryer?
Yes, if you want to make these without the whole Sunday lunch malarky, they can be cooked in an air fryer.
Spray them with a little oil, then pop them in an air fryer and cook at 200°C or 400°F for 15-17 minutes.
Of course, you also need all of the trimmings to go with them!
But you don’t need to break out a Sunday lunch to enjoy these!
You can rustle up some simply cooked chicken legs or breasts, or even some pan-fried pork chops and pop theses on the side with some veggies.
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.
- 30cm or 12″ frying pan.
- Mixing bowl.
- Stirring spoons.
- Chopping board.
- Kitchen knife.
- Weighing scales and or measuring cups and spoons.
No roast dinner is complete without sage and onion stuffing balls as far as I am concerned, simple to make and utterly delicious I could make a meal out of these.
- 300g (2 Cups) Onion
- 1 Egg Yolk
- 50g (½ Cup) Coarse Dried Breadcrumbs
- 1½ Heaped Tsp Dried Sage
- 1 Generous Pinch Salt
- Peel and grate the onion.
- Heat the oil in a 30cm or 12" frying pan, add the grated onion and cook over a medium heat until nicely golden, this will take around 10 minutes. Then transfer them to a medium mixing bowl.
- Add the sage, salt and breadcrumbs to the onions, give everything a stir and allow it to cool for 10 minutes.
- Add the egg yolk and mix to combine, then form into 4 balls. They will weigh around 50g each.
- Place in a roasting tray with your roast meat (chicken is best) and roll around in the cooking juices. Then cook for 20-25 minutes at 180°C or 350°F. This is the same amount of time a roast chicken rests, which is just perfect.
Amount Per Serving: Calories: 130Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 92mgSodium: 218mgCarbohydrates: 20gFiber: 2gSugar: 4gProtein: 5g
Calorific details are provided by a third-party application and are to be used as indicative figures only.