Mary Berry Sage & Onion Stuffing Recipe

This easy sage and onion stuffing is soft, flavorful, and perfect for roast dinners. You can use it inside meat or shape it into little stuffing balls. Made with fresh breadcrumbs, onion, and sage—this is a simple recipe that always works.

Ingredients Needed:

• 1 onion, peeled and finely chopped
• 1 tbsp vegetable oil
• 1 tbsp fresh sage, finely chopped
• 80g/3oz fresh white breadcrumbs
• salt and pepper
• 1 egg, beaten

How To Make Sage & Onion Stuffing Recipe?

1. Cook the onion: heat the vegetable oil in a pan over low heat. Add the chopped onion with a small pinch of salt, then cook gently for 5–7 minutes until soft but not browned.
2. Mix with breadcrumbs and sage: transfer the cooked onion to a bowl. Add the fresh breadcrumbs and chopped sage, then season with salt and pepper. Stir everything together until well mixed.
3. Add the egg to bind: pour in the beaten egg a little at a time, just enough to bring the mixture together. It should hold its shape when pressed but not feel too wet.
4. Shape or stuff: use the mixture to stuff poultry, or shape it into small balls using your hands. Place them on a greased roasting tray.
5. Bake until golden: cook the stuffing balls in a preheated oven at 180°C for about 30 minutes, or until they turn golden and slightly crisp on the outside.

Recipe Tips:

• Chop the onion finely: small pieces cook faster and blend better into the stuffing without leaving raw bits.
• Cook the onion slowly: keep the heat low so the onion softens without turning brown. This keeps the flavor sweet and mild.
• Use fresh breadcrumbs: they soak up the egg better and give the stuffing a light, soft texture. Avoid dry, packaged ones.
• Don’t add all the eggs at once: pour in a little at a time and mix. Stop once the mixture holds together—too much egg makes it soggy.
• Test the seasoning before baking: fry a small bit of the mix in a pan and taste it. This way, you can adjust salt or sage before cooking the whole batch.

How To Store & Reheat Leftovers?

• Refrigerate: first, let the leftover sage & onion stuffing cool down to room temperature. Then place it in an airtight container and store it in the fridge for up to 3 days.
• Freeze: once cooled, transfer the stuffing or stuffing balls into a freezer-safe container or bag. Freeze for up to 2 months.
• Reheat: heat a little oil or butter in a pan, then break up the stuffing and stir it around over low heat for a few minutes until hot and crispy.

Nutrition Facts:

• Calories: 120 kcal
• Total Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 35mg
• Sodium: 180mg
• Potassium: 90mg
• Total Carbohydrate: 14g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 4g

Try More Mary Berry Recipes:

• Mary Berry Christmas Soup Recipe
• Mary Berry Brussels Sprouts with Peas and Cashews Recipe

Mary Berry Sage & Onion Stuffing Recipe

Course: Side DishCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

120

kcal

This easy sage and onion stuffing is soft, flavorful, and perfect for roast dinners. You can use it inside meat or shape it into little stuffing balls. Made with fresh breadcrumbs, onion, and sage—this is a simple recipe that always works.

Ingredients

• 1 onion, peeled and finely chopped

• 1 tbsp vegetable oil

• 1 tbsp fresh sage, finely chopped

• 80g/3oz fresh white breadcrumbs

• salt and pepper

• 1 egg, beaten

Directions

• Cook the onion: heat the vegetable oil in a pan over low heat. Add the chopped onion with a small pinch of salt, then cook gently for 5–7 minutes until soft but not browned.
• Mix with breadcrumbs and sage: transfer the cooked onion to a bowl. Add the fresh breadcrumbs and chopped sage, then season with salt and pepper. Stir everything together until well mixed.
• Add the egg to bind: pour in the beaten egg a little at a time, just enough to bring the mixture together. It should hold its shape when pressed but not feel too wet.
• Shape or stuff: use the mixture to stuff poultry, or shape it into small balls using your hands. Place them on a greased roasting tray.
• Bake until golden: cook the stuffing balls in a preheated oven at 180°C for about 30 minutes, or until they turn golden and slightly crisp on the outside.

Notes

• Chop the onion finely: small pieces cook faster and blend better into the stuffing without leaving raw bits.
• Cook the onion slowly: keep the heat low so the onion softens without turning brown. This keeps the flavor sweet and mild.
• Use fresh breadcrumbs: they soak up the egg better and give the stuffing a light, soft texture. Avoid dry, packaged ones.
• Don’t add all the eggs at once: pour in a little at a time and mix. Stop once the mixture holds together—too much egg makes it soggy.
• Test the seasoning before baking: fry a small bit of the mix in a pan and taste it. This way, you can adjust salt or sage before cooking the whole batch.