The Best Sage And Onion Stuffing Recipe
This sage and onion stuffing recipe is perfect for Christmas dinner or even a Sunday roast. The red onion makes it extra special, and it's super easy to make too!
Servings 10
Calories 99kcal
Ingredients
- 300 g red onions (~3 onions) – chopped
- 200 g fresh bread crumbs
- 2 tablespoon fresh sage – roughly chopped
- 3 tablespoon vegan butter
- Salt & pepper
Instructions
- 1. Preheat the oven to gas mark 6 / 200°C and line a baking tray with parchment paper.
- 2. Melt the butter into a frying pan and sautée the onions until soft.3 tablespoon vegan butter, 300 g red onions
- 3. Add in the sage for a couple of minutes and stir.2 tablespoon fresh sage
- 4. Pop the breadcrumbs into the pan, and stir so that all the breadcrumbs are coated well. Don't leave it on the hob too long, as the breadcrumbs shouldn't be toasted! Season well with salt & pepper.200 g fresh bread crumbs, Salt & pepper
- 5. Transfer the mixture into a blender and blitz for 30 seconds. It should be well blended, but you should also be able to see some flecks of red onion.
- 6. Start rolling the mixture into small balls – around one heaped tablespoon at a time.
- 7. Place on the lined baking tray and bake for ten minutes, turn and then bake for 5 minutes more. They'll be golden brown once out of the oven!
Notes
- This recipe serves 10 when each person is served two stuffing balls each. Otherwise it makes 20 stuffing balls.
- We recommend using fresh breadcrumbs, rather than dried shop bought breadcrumbs.
- This recipe can be made in advance and put in the freezer. They keep in the freezer for 3 months.
Nutrition
Calories: 99kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 135mg | Potassium: 50mg | Fiber: 3g | Sugar: 2g | Vitamin A: 161IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 2mg