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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.

Recipe bywjf.morris
SideSunday roastVegetarianMake-ahead
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Total time1 hr 13 min
DifficultyEasy
Community ratingNew recipe
Per serving4.5g protein
Representative photograph for Sage and Onion Stuffing
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Structure checkedAdaptive recipe data
Serves
8

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Melt 40g butter

    18 minHands-on

    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

    Add herbs and transfer to a bowl

    2 minHands-on

    Stir in sage and thyme for 1 minute, then tip into a mixing bowl

  3. 03

    Cool the onions

    10 minHands-off · check as directed

    Cool for 10 minutes.

  4. 04

    Add breadcrumbs

    3 minHands-on

    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.

  5. 05

    Heat the oven to 190°C fan and

    3 minHands-on

    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.

  6. 06

    Bake the stuffing

    32 minHands-off · check as directed

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

  7. 07

    Rest before serving

    5 minHands-off · check as directed

    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.

Check the listed equipment and capacity before you start.

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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