Alex Luck//Hearst Owned

Chunky sage and onion stuffing

Name: Chunky sage and onion stuffing
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 100 g butter, plus extra to grease; 1 -2 large onions, about 325g, finely sliced; 400 g loaf sourdough bread; Finely grated zest 1 lemon; 2 tbsp. dried sage; Large handful fresh parsley, finely chopped; 2 medium eggs, beaten

This simple homemade stuffing recipe combines a mixture of crumbed and chunky sourdough to help give it a moreish texture, perfect for pairing with roast meat.

By The Good Housekeeping Cookery TeamUpdated: 15 September 2022

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Homemade stuffing doesn't need to be tricky. This super easy sage and onion stuffing recipe takes just 15 minutes to prepare and is perfect for Christmas Day or Sunday roasts.

If you want to be really organised, you can even have the stuffing done and dusted in advance. Our sage and onion stuffing recipe can mostly be prepared the day before (see tip below) making it easy to fit in with the rest of your meal preparations.

This stuffing recipe is meat-free and perfect for a vegetarian Christmas dinner, but if you prefer something meatier, then why not try our sage and onion stuffing recipe, which combines sausage meat, cinnamon, cloves and nutmeg and is wrapped in pancetta.

Complete your Christmas Day with our most popular recipes.

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Yields:

6 serving(s)

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Cal/Serv:

282

Ingredients

100 g
butter, plus extra to grease
1
-2 large onions, about 325g, finely sliced
400 g
loaf sourdough bread
Finely grated zest 1 lemon
2 Tbsp.
dried sage
Large handful fresh parsley, finely chopped
2
medium eggs, beaten

Directions

1. Step 1Preheat oven to 190°C (170°C fan) mark 5. Melt butter in a large pan over medium heat. Add onion and a large pinch of salt, cover with a lid, and fry for 7-8min, stirring occasionally, until slightly softened.
2. Step 2Meanwhile, place the loaf on a board and cut off the hard crusts all over and discard. Pulse ½ the crustless bread in a food processor to fine crumbs (or grate with a box grater) and cut the remaining ½ into bite-size (2cm) pieces.
3. Step 3Remove pan from the heat and stir in the bread pieces, breadcrumbs, lemon zest, sage, parsley and plenty of seasoning. Add the beaten eggs and stir to combine.
4. Step 4Generously grease a shallow 2 litre ovenproof serving dish or roasting tin with butter. Empty the stuffing into the dish.
5. Step 5Cook in oven for 25-30min, until piping hot and golden on top. Serve.

Get ahead:

Prepare to end of step 4 up to a day ahead (don’t preheat oven). Cover and chill. To serve, allow to sit at room temperature for 30min before completing recipe.