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Sage & Onion Stuffing

WE all love a good stuffing, be in in a sandwich or with the Sunday roast. This one is very easy to make and can be made in a matter of a few minutes.
I strongly advise making your breadcrumbs if you have a blender or food processor as they are a fraction of the price.
Stuffing freezes great in freezer bags, so why not make a few batches then you can easily defrost it when needed.
Try it with your favourite roast from chicken, turkey and ham, duck, lamb, pork or beef. It is great when you seal some chops on a pan then place them on a bed of this stuffing, wrap them in tin foil then bake for 15-20 minutes at 180c GM4. You will love the flavour after the meat juices are absorbed by the stuffing, nom nom nom.

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Allergens : Contains Gluten & Lactose

White Sliced Bread or Breadcrumbs – 8 slices or 400g

Butter or Spread (try use butter if you can) – 200g

Onion – 1 medium to large

Garlic Cloves – 2

1 pack of BiaMaith stuffing seasoning or Dried Sage – 5 tsp

Salt and Pepper – 1/4 tsp each



GETTING READY You will need – 1 pot, 1 knife, 1 chopping board, 1 blender or food processor if making your own crumbs. Large bowl (optional)


If making your own breadcrumbs, tear the bread into small pieces and blend 1 or 2 slices at a time. Don’t overload the bowl or it wont blend properly


Chop the onion and garlic as finely as you can.


Add the butter, onion, BiaMaith stuffing seasoning or dried sage and garlic to the pot and place on a low heat.


Allow it to melt and simmer slowly. This releases the flavours into the butter and makes the stuffing nicer so be patient. I would give it 3-4 minutes.


Add the salt and pepper, stir then add the breadcrumbs little by little. You can do this in a large bowl if you prefer as it can get messy when done in the pot.


Remove from the heat and stir until it is mixed well. Look at the picture of mine if you are unsure if it is right.


If you aren’t stuffing a chicken or cooking it with meat in some way then I suggest you mix about 5 tbsp of gravy through the stuffing to give it an extra bit of flavour.


I also like to add the meat juices if I have them to spare.

    • gormal
    • 13th February 2017

    I adapted this to be free from, using GF breadcrumbs and Live free soya spread. Stuffed in the roast chicken for Sunday dinner.

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