Sage & Onion Stuffing

Makes 8-10 balls

2 Onions, (peeled & finely chopped)

1 tbsp Vegetable Oil

1 tbsp Fresh Sage (finely chopped)

80g/2 slices Fresh White Breadcrumbs

Salt and Pepper

1 Egg (beaten)


Chop the onions and mix together with the sage and breadcrumbs, season well.

Add enough of the beaten egg to bind the mixture together and use to stuff meat or poultry or to roll into individual stuffing balls.

If making stuffing balls, cook on greaseproof paper on a baking tray for 30 minutes at Gas Mark 6 / 200C.


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11 Responses to Sage & Onion Stuffing

  1. Pingback: Slow Roast Leg of Lamb | bakedcottonstar

  2. Jar Of Salt says:

    Love that it’s baked! Recipe sounds good and sage is my current favorite herb. Will definitely try this at home. πŸ™‚

  3. Elena says:

    Thanks for the inspiration. I have a bunch of sage growing in my Aerogarden that I didn’t know what to do with… until now! πŸ˜€


  4. Adrian Lewis says:

    They look delicious too! Ade xxx

  5. Stuffing balls! How novel.

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