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Stuffing Recipe: Classic Sage and Onion Stuffing for Roast Dinners

Sage and Onion Stuffing

A classic British sage and onion stuffing with sausagemeat, baked until golden and crisp at the edges.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 50 g butter plus extra for greasing
  • 2 large onions finely chopped
  • 2 garlic cloves crushed
  • 300 g sausagemeat or 6 sausages, skins removed
  • 150 g fresh white breadcrumbs
  • 2 tbsp fresh sage finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 lemon zest only
  • 1 egg beaten
  • 100 ml chicken or vegetable stock
  • salt and black pepper

Method
 

  1. Melt the butter and cook the onions gently for 10 minutes until soft, adding the garlic for the last minute. Cool completely.
  2. Combine the onions, sausagemeat, breadcrumbs, sage, thyme and lemon zest in a bowl and season.
  3. Add the egg and enough stock to bind the mixture.
  4. Grease a 20 cm square tin, press in the mixture and smooth the top.
  5. Bake at 190°C (170°C fan, gas 5) for 35 to 40 minutes until golden and cooked through. Rest for 5 minutes and cut into squares.