Fridge Friend Recipes
Sage and Onion Stuffing recipe
A classic British sage and onion stuffing for a roast dinner, with soft breadcrumbs, onions and dried sage, baked until golden.
40 min · Easy · British Jump to method
Ingredients
- 1 large, finely chopped onion
- 25 g butter
- 8 leaves, finely chopped fresh sage
- 1 tsp dried sage
- 150 g breadcrumbs
- 1 large egg
- 1/2 tsp salt
- 1/4 tsp black pepper
| Nutrition | Per serving |
|---|---|
| Calories | 111 kcal |
| Protein | 3.5 g |
| Carbohydrates | 16.2 g |
| Fat | 3.6 g |
| Saturated fat | 1.8 g |
| Fibre | 1.4 g |
| Sugar | 1.5 g |
| Sodium | 225 mg |
Why this works
A modest-calorie stuffing with some fibre from onion and breadcrumbs, but it is relatively high in sodium and only moderate in protein.
Sage antioxidants. Fresh and dried sage provide plant compounds with antioxidant properties, though used in small amounts.
Onion fibre and prebiotics. Onion contributes a little fibre and naturally occurring prebiotic compounds that may support gut health.
Sodium concern. The added salt means this stuffing is not a low-sodium option, particularly if served with other seasoned dishes.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6) or 220°C (Fan 200°C, 428°F, Gas Mark 7) conventional.
- Finely chop the onion and cook it gently in the butter for 8 to 10 minutes until soft.
- Stir in the fresh sage and dried sage, then cook for 1 minute.
- Tip the breadcrumbs into a bowl and add the cooked onion mixture.
- Beat the egg and stir it into the breadcrumbs with the salt and black pepper.
- Shape into stuffing balls or press into a greased baking dish.
- Bake for 20 to 25 minutes until golden and hot through.
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