- Dish type
- Side dish
- Sage and onion stuffing
This delicious recipe comes from my gran. It's enough to stuff a very large bird. Note that you should allow 24 hours for the bread to dry out before making.
374 people made this
- 30 slices white bread, lightly toasted
- 30g (1 oz) butter
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 2 eggs, lightly beaten
- 450ml (16 fl oz) chicken stock
- 1 dessertspoon dried sage
- salt and freshly ground black pepper to taste
MethodPrep:30min ›Cook:1hr20min ›Ready in:1hr50min
- Allow the toasted bread to sit out for approximately 24 hours, until hard.
- Preheat oven to 160 C / Gas mark 3. Lightly grease a 23x33cm (9x13 in) baking dish.
- Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
- Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
- Mix the eggs and chicken stock into the breadcrumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, sage, salt and pepper.
- Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
Reviews & ratingsAverage global rating:(134)
Reviews in English (105)
Absolutely gorgeous and very easy. I will be using this recipe regularly-17 Oct 2011
Altered ingredient amounts.i would put the tempreture up and the cooking time down-09 Dec 2008
It was a wonderful stuffing recipe! We loved it. It was so easy and so tasty - we cooked it in a turkey and it turned out perfect.-07 Aug 2008
The BEST Sage and Onion Stuffing (Classic Stuffing)JUMP TO RECIPE
This is the BEST sage and onion stuffing recipe! It isn't fancy there are no unusual flavors, this is a classic, and it is super simple to make.
I don't know about you, but the stuffing is one of the best parts of a roast dinner! It is so easy to make this traditional stuffing, and the taste will take you right back to your childhood! This is the stuffing our grandmas made, and its GOOD!
This classic stuffing recipe is soft on the inside with a crispy golden top. And the flavor is just perfect for Christmas and Thanksgiving. Onions, celery, and sage all cooked together with plenty of butter mean this sage and onion stuffing is wonderfully delicious! So much better than the box mix!
- 4 large onions
- 10 sage leaves
- 125g/¼lb of breadcrumbs
- 40g/1½oz butter
- salt and pepper to taste
- 1 egg
Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness.
Chop both these very fine, add the bread, seasoning and butter, and work the whole lot together with the yolk of an egg, when the stuffing will be ready for use.
It should be rather highly seasoned, and the sage-leaves should be very finely chopped.
Many cooks do not parboil the onions in the manner just stated, but merely use them raw. The stuffing then, however is not nearly so mild, and to many tastes, its strong flavour would be very objectionable.
When made for goose, a portion of the liver of the bird, simmered for a few minutes and very finely minced, is frequently added to this stuffing and where economy is studied, the egg and butter may be dispensed with.
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Mary Berry's Sage & Onion Stuffing
I am so excited about sharing this recipe with you today for Mary Berry's Sage & Onion Stuffing. I don't know about you, but the stuffing is my favourite part of any holiday meal. I could eat just a plate of stuffing and nothing else.
I had always made my mother's stuffing and loved it, but I discovered Mary Berry's stuffing a few years ago and fell in love with it. I have been making it Mary's way ever since!
Mary Berry is not only an expert baker, as her reputation from the GBBO suggests. She is also an expert in all types of cooking. I trust her recipes implicitly. They are impeccable.
I don't know about you, but I miss her on the GBBO. In my opinion, although it is still a good show, it just has not been the same without her on it. She was the best.
One reason I have fallen in love with this stuffing is because of the simplicity of its preparation. It takes relatively few ingredients and goes together very quickly.
Simple ingredients put together in an incredibly delicious way, but then again, you would expect nothing less from Mary Berry. Just the name implies perfection.
For this you will need to peel and chop some onions. One pound to be exact, which may sound like a lot, but trust me, this is the perfect amount. These are covered with cold water and brought to the boil.
You then simmer them for about 15 minutes, until they are meltingly soft. You will need to drain them at that point. Make sure you drain them really well so that you don't end up with soggy stuffing.
Stuffing should be moist, but never soggy. Soggy is a big no, no. I return the well drained onions to the saucepan and then I add the butter, melting it into the onions. Perfection . . .
I make my own soft light bread crumbs. You can remove the crusts if you want, but I never do. I have never minded the crusts. I make them into crumbs in my small food processor, crumbing about 2 slices at a time.
Other than that all you need is some fresh sage, salt and pepper. Simple. You can use dried sage if you want to. I have had to before. Dried sage works very well actually. Just use half the amount as fresh.
I always taste and then season or add sage according to my taste. Sometimes it will need more. I am not sure why that is.
Most of the time I cook my stuffing in a buttered casserole dish rather than inside the bird. I have read that it is safer to do that. But in all honesty that is not why I choose to do this.
I like the crispy edges that the stuffing gets when you bake it in a casserole dish. It gets a buttery crispness on the bottom and on the top.
On this particular day I didn't, but I can assure you it is very delicious with potato in it as well, although it is not as dry. It will be much moister. And heavier.
I suppose they started doing that to help to extend the amount of stuffing and then enjoyed it so much that they just kept doing it.
Although it was still quite good, I preferred the sage and onion simple bread stuffing. It is what I grew up with and it is the flavour I think goes the best with a roasted bird. Its that simple.
In any case I hope you will try this sage and onion stuffing this year! I think you will agree, it is phenomenal. You just cannot go wrong with a Mary Berry recipe. You realy can't!
Mary Berry's Sage & Onion Stuffing
- 1 pound (450g) onions, peeled and chopped
- 1 1/3 cups (300ml) water
- 1/3 cup (75g) butter melted (plus more to butter the baking dish)
- 1 TBS chopped fresh sage leaves
- 1/2 pound/8 slices (225g) fresh soft white bread crumbs
- salt and black pepper to taste
- butter to dot over the top of the dish
- Place the chopped onion into a saucepan. Cover with the cold water. Bring to the boil, then reduce to a simmer and simmer over low heat for 15 minutes. Drain very well.
- Return the onions to the saucepan. Stir in the butter and the remaining ingredients, tossing to combine and seasoning to taste.
- Allow to cool completely if you are using it to stuff a bird. If you are cooking it separately. Place into a buttered dish. Dot butter over the top.
- Cover and bake in a 180*C/350*F/gas mark 4 oven for 25 to 30 minutes.
- Uncover and bake for a further 10 minutes to crisp up the top if desired.
Did you make this recipe?
So what is your favourite way to stuff a bird? Do you cook your stuffing inside or on the outside of the bird? Why is this your choice? I really want to know!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
Looks and sounds lovely Marie. We have always done ours outside the bird, just for safety reasons. I also like the buttery crisp corner pieces! We usually do a mixed cornbread/bread stuffing, but generally not with sausage. Eggs and broth are added, as well as celery. Three more days!
That sounds delicious Raquel! Its all a matter of what we are used to! I can't wait to be sprung and be free, well somewhat free at any rate! xoxo
- ½ stick butter
- 1 small onion, chopped
- 1 (12 ounce) package sage-flavored bulk sausage
- 3 (14.5 ounce) cans chicken broth
- 2 large eggs
- 3 teaspoons dried sage
- 1 (1 pound) loaf stale bread, cut into cubes
- 2 stalks celery, chopped
Melt butter in a skillet over medium heat. Cook onion until softened, 3 to 5 minutes. Add sausage cook and stir until browned, about 5 minutes.
Whisk chicken broth, eggs, and sage together in a bowl.
Place bread cubes in a slow cooker. Add sausage mixture and toss. Pour in broth mixture. Add raw celery and toss together.
Cook on Low until flavors combine, about 4 hours.
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So it was quite a discovery to find out that stuffing at its simplest is onion, breadcrumbs and herbs – ingredients you are like to nearly always have in your cupboards. And it is very low cost too! Of course there are many, many variations on this and once you have made this simple recipe a few times you can try different herbs and maybe nuts added too.
There are a whole other batch of stuffings that include sausage meat too – but this stuffing can be used for vegetarian roast dinners as well as meat. And of course it doesn’t just have to be for a roast dinner – it is great with sausage and mash and other comfort type meals.
Stuffing is also a good way to use up leftover breadcrumbs.
My sister, mother, and I have made this for the past few Thanksgivings and we all love it. For the cooks that strictly adhere to recipes, this might not turn out well. It's a good base to build on, and we usually call it our five onion dressing (leeks, shallots, garlic, red and white onions - or whatever we have around the kitchen). A lot of times we've added roasted chestnuts, different fresh and/or dried herbs, sauteed pancetta, or anything that sounds good at the time. The bread can be anything you want, but we typically use half sourdough and half cornbread. Have fun with it and don't be afraid to add more salt and broth.
I thought this was terrible. I made it twice thinking I made a mistake the first time. Nope. It tasted just as bad the second time I made it. Like another rater said, with all of those onions, you would think it would have more flavor. I definitely would NOT make it again!
For so many onions, this was pretty bland. I even added more sage and thyme to try to give it more flavor, but it didn't help.
If you like just as many vegetables as bread in your stuffing, then you'll probably enjoy this recipe. I personally like a higher bread-to-veggie ratio in my stuffing, so I added another 5-6 slices and more broth to compensate. Also, I love stuffing in the turkey, so I put about half the stuffing inside the turkey and baked the other half in a buttered dish. The stuffing in the turkey came out too soggy, and the stuffing in the dish came out too dry. Mix them together and Voila! Well, almost. I will revert to my more "traditional" stuffing recipe next Thanksgiving and not cry any "onion tears" over it. )
This was an unexpected hit at my Thanksgiving. It was very tasty, and not very difficult to make. I also added some bread to the recipe.
I made this for some friends who insisted that we having stuffing for our mock Thanksgiving, even though we didnt't have turkey. They loved it, even the picky eaters said it was great. Some of them had two and three helpings. I did add more bread, and had to add more broth because of that to keep it moist, but everything else I did according to the recipe. Made it the day before and it worked out wonderfully.
Easily the best stuffing I've ever made. I have a family of very picky eaters (who would never eat leeks or shallots if they knew they were in the redcipe), and everyone gobbled this up at Thanksgiving. Beautiful and wonderfully flavorful!! This will be my standard stuffing recipe now.
We had out family competition on Thanksgiving and this one won! Hands down! Later I made it again and, as a variation, I added a pint of oysters cut into 3/4" pieces and it was good too.
I used less onions and more bread than the recipe called for because my b/f said it looked like a salad. But the taste was wonderful and flavorful - almost like eating an onion ring stuffing style. It's a pretty easy recipe, and I will definitely make it again.
I made this stuffing last year for Thanksgiving for the first time - now, people are looking forward to my Thanksgiving dinner again this year for this stuffing alone! It was incredible! My whole family loved it and the leftovers were gone by noon the next day! Will be our new holiday stuffing.
This stuffing has become a Thanksgiving and Christmas favorite ever since it first appeared. It also makes great leftovers!
- Preheat the oven to gas 5, 190°C, fan 170°C. Spread the walnut halves out on a baking tray and roast for 7-8 mins, until lightly browned. Leave to cool, then roughly chop.
- Melt the butter and oil together in a saucepan over a low-medium heat. Add the onions and a pinch of salt. Cook gently for 10 mins, stirring often, until soft but not coloured.
- Tip the onion into a mixing bowl and stir in the sage, breadcrumbs, walnuts and lemon zest. Then add the beaten egg, stirring lightly but thoroughly to mix. Season to taste.
- Spoon the mix into a medium-sized, greased baking dish and gently smooth out to level, or form into 16 stuffing balls and bake in a roasting tin lined with nonstick baking paper.
- Bake the stuffing in the dish for 35 mins, or until golden-brown on top. If baking the stuffing balls, cook for 30 mins, turning the balls halfway so that they brown evenly. Serve while hot.
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot.