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Sunday roast

Sage and Onion Stuffing

Soft-centred, crisp-topped stuffing with slowly cooked onion, fresh sage and lemon, baked separately for reliable food safety and texture.

SideSunday roastVegetarianMake-ahead
Total time1 hour
DifficultyEasy
Community ratingNew recipe
Per serving4.5g protein
Stock food photograph for Sage and Onion Stuffing
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Structure checkedAdaptive recipe data
Serves
8

Scaled live

Ingredients

8 people

Stuffing

  • 40 gbutter, plus 10g for the dish
  • 2large onions (about 400g), finely diced
  • 3/4 tspfine salt
  • 2 tbspfinely chopped fresh sage or 2 tsp dried sage
  • 1 tspthyme leaves
  • 250 gfresh white breadcrumbs
  • 1 tspfinely grated lemon zest
  • 1/4 tspblack pepper
  • 1large egg, beaten
  • 150–200 mlchicken or vegetable stock

Per serving

140 kcal4.5g protein19g carbs5g fat

Nutrition calculated from 10 of 10 ingredients

Approximately 210 kcal, 6g protein, 27g carbohydrate, 9g fat and 3g fibre per serving.

Clear and checked

Method

  1. 01

    Melt 40g butter

    12 min

    Melt 40g butter in the frying pan over medium-low heat. Add onions and 1/2 tsp salt, cover and cook for 12 minutes. Uncover and cook for another 5 minutes until soft and lightly golden.

  2. 02

    Stir in sage and thyme

    10 min

    Stir in sage and thyme for 1 minute, then tip into a mixing bowl and cool for 10 minutes.

  3. 03

    Add breadcrumbs

    3 min

    Add breadcrumbs, lemon zest, pepper, remaining salt and egg. Mix in 150ml stock, adding up to 50ml more until the mixture holds together when squeezed but is not wet.

  4. 04

    Heat the oven to 190°C fan and

    3 min

    Heat the oven to 190°C fan and butter the baking dish with the remaining 10g. Press the stuffing in lightly and roughen the top; do not compact it.

  5. 05

    Bake on a tray

    32 min

    Bake on a tray for 30-35 minutes until the centre is at least 75°C and the top is crisp and golden. Rest for 5 minutes before serving.

Equipment check

5 items required

  • Frying pan
  • Mixing bowl
  • 1.5 litre baking dish, about 24 x 18 x 5cm
  • Baking tray
  • Fine grater

Dietary and allergen note: Vegetarian when vegetarian stock is used. Contains gluten, egg and dairy.

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Recipe diagnostics

Checked before you cook.

Structurally checked

Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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