Are you looking for the perfect homemade stuffing recipe to wow your friends and family this holiday season? Look no further than this classic sage and onion stuffing recipe. It’s delicious, it is easy to make, and it’s a guaranteed crowd-pleaser. So let’s get started making the best stuffing ever!
Why You’ll Love Sage and Onion Stuffing
- It’s delicious. This is the most important reason, of course. This stuffing recipe is packed with flavor, and everyone who’s tried it has loved it. I’m confident that you’ll love it too!
- It’s easy. Stuffing can be a bit of a hassle, but this recipe is easy to follow and doesn’t require any special ingredients or equipment.
- It’s versatile. This stuffing is perfect with your Christmas roast turkey, but it’s also a great year-round side dish.
- It’s freezer-friendly. Got leftovers? No problem! This stuffing freezes beautifully so that you can enjoy it anytime.
- It’s made with real food ingredients. It’s made with real food ingredients, including quality protein and plenty of vegetables, so you can feel good about serving it to your family and friends.
If you’re looking for more warm and comforting side dishes, I’ve got plenty more for you to choose from. Check out this Easy Roasted Butternut Squash Recipe, Bubble and Squeak, and Colcannon recipe next!
Here are the ingredients you’re going to need to make this delicious and nutritious Sage and Onion Stuffing recipe:
- Stale Wholemeal Bread: Holds together when mixed with the other ingredients.
- Half and Half (Single Cream): Adds moisture and richness.
- Nutmeg: Adds another layer of festive flavor to the stuffing.
- Extra Virgin Olive Oil: To sauté the vegetables, making them soft and flavorful.
- Pancetta: Adds a deliciously salty, smoky flavor.
- Red Onion: You can’t have sage and onion stuffing without the onion!
- Celery Sticks: Celery helps to keep the stuffing moist.
- Garlic: adds depth.
- Fresh Sage: For its earthy flavor.
- Lemon: brightens the dish.
- Ground Pork (pork mince): Adds that “sausagemeat” vibe and plenty of texture.
- Apple: For a touch of sweetness.
- Cooked Chestnuts: Because a festive stuffing wouldn’t be the same without them!
- Butter (optional): Creates that to-die-for crispy crust that everyone fights over.
- Salt and Pepper: To season the stuffing to perfection.
How to Make Sage and Onion Stuffing: Step-By-Step
Here’s how to make Sage and Onion Stuffing in seven illustrated steps:
Place the cubes of stale bread in a medium bowl, pour in the cream, and add the nutmeg. Mix to combine and sit to one side as the bread soaks up the liquid.
In a large skillet or frying pan, heat the olive oil and fry the pancetta, red onion, and celery over medium heat for about 8-10 minutes.
- Flavor Boost
Once the vegetables have softened and the pancetta is crispy, add the garlic, sage, and lemon zest and cook for 1 minute more.
Tip the vegetable and pancetta mixture into a large bowl and add the bread mixture, ground pork, apple, chestnuts, salt, and pepper.
With your hands or a wooden spoon, gently combine all the ingredients together.
Pour the stuffing mixture into the prepared casserole dish and dot with butter (optional). Bake in a hot oven for 30-35 minutes until the stuffing is crispy on top and the pork is cooked through.
- Serve & Enjoy!
This dish serves ten as a side and is the perfect accompaniment to your Sunday roast, Thanksgiving, or Christmas day feast.
Find the recipe card with exact ingredients and full recipe instructions at the bottom of this page. ⇩
- Sausage Meat Stuffing: you can easily swap out ground pork (pork mince) with sausage meat. I recommend checking the labels to ensure you are buying 100% meat to avoid added sugars, fillers, and preservatives going into your stuffing.
- Gluten-Free Stuffing: to make a gluten-free version of this stuffing, use gluten-free bread.
- Start with good stale bread: The main reason to use stale bread for stuffing is that it’s better able to absorb flavors. This means your stuffing will be more flavorful. I’m using a simple wholemeal loaf, but you could use sourdough or a rustic loaf to give your stuffing even more flavor and texture. Avoid using white bread, as it will be too bland.
- Moisture: A beautiful stuffing needs moisture. I use cream to add richness, but you can just as easily use chicken stock or vegetable stock. Both these ingredients will give the stuffing a nice flavor and make it extra moist. Just be sure not to overdo it, as you don’t want the stuffing too wet.
- Bake it in the oven: Baking the stuffing in the oven is the best way to get it nice and crispy on the outside while still keeping it moist on the inside.
Frequently Asked Questions
Yes! Sage and onion stuffing is a classic holiday dish that can be made ahead of time to save on last-minute prep. You’ll want to cook the dish fully, let it cool, and place it in an airtight container.
This stuffing recipe will last in the refrigerator for 3-4 days when properly stored in an airtight container.
Yes! This stuffing recipe will keep in the freezer for 3 months when properly stored in an airtight container.
Yes! The best way to reheat this stuffing is in the oven from chilled. Place it in a preheated oven at 350ºF/180ºC/gas 4 in an oven-proof baking dish and bake covered with foil for 20 minutes. Then remove the foil and continue baking for another 10-15 minutes or until piping hot.
Yes! ‘Dressing’ is the term more commonly used in the U.S., particularly in the southern States, whereas ‘Stuffing’ is more commonly used here in the UK. They both refer to the bready, brothy, vegetable, sausage-meaty dish we are creating today.
More Side Dishes
Looking for more side dishes to serve with your Sunday roasts, Christmas dinner, or Thanksgiving feast? Check out these favorites.
- Sausages Wrapped in Bacon
- Honey-Roasted Parsnips
- The Best Crispy Roast Potatoes
- Braised Red Cabbage
- Honey Glazed Carrots
- Brussels Sprouts with Bacon
- Easy Roasted Butternut Squash
Thinking of making this recipe? Please drop me a note in the comment section and provide a star rating! ⭐️⭐️⭐️⭐️⭐️ I ALWAYS LOVE hearing from you.
Printable Recipe Card
Sage and Onion Stuffing Recipe
If you love this recipe, rate it with 5 stars below!PRINT PIN RATE
- 2 slices stale wholemeal bread, torn into approx 2cm squares
- ½ cup (120 ml) heavy cream (double cream) , or chicken/vegetable stock
- ½ teaspoon ground nutmeg
- 1 tablespoon extra virgin olive oil, plus extra for greasing
- ¾ cup (110 g) pancetta, diced
- 1 large red onion, diced
- 2 celery sticks, diced
- 1 clove garlic, finely chopped
- 25 (10 g) sage leaves, finely chopped
- 1 lemon, zest
- 1.1 lbs (500 g) ground pork (pork mince)
- 1 sweet apple, coarsely grated (like pink lady or gala)
- ¾ cup (100 g) cooked chestnuts, roughly chopped
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons butter, optional
- Preparation: Gather your equipment and get your ingredients ready. Preheat the oven to 350ºF/ 180ºC/ gas mark 4. Grease an ovenproof dish with olive oil.
- Soak: Place the bread cubes in a medium bowl, pour the cream, and add the nutmeg. Mix to combine and sit to one side so the bread soaks up the liquid.
- Sauté: In a large frying pan, heat the olive oil and fry the pancetta, chopped onion, and celery for about 8-10 minutes. The vegetables should have softened and golden brown. Now add the garlic, sage, and lemon zest and cook for 1 minute more.
- Mix: Tip the vegetables and pancetta mixture into a large mixing bowl and add the bread mixture, ground pork, apple, chestnuts, salt, and pepper. With your hands or a wooden spoon, combine all the ingredients together.
- Bake: Pour the stuffing mixture into the prepared oven dish and dot with butter (optional). Bake in the preheated oven for 30-35 minutes until the stuffing has a crispy top and the pork is cooked through.
- Serve: This dish serves 10 as a side and is the perfect accompaniment to your Thanksgiving day or Christmas day feast.
- Oven – The best way to reheat this stuffing is in the oven from chilled. Place it in a preheated oven at 350ºF/180ºC/gas 4 in an oven-proof dish and bake covered with foil for 20 minutes. Then remove the foil and continue baking for another 10-15 minutes or until piping hot.
- Microwave – Alternatively, you can reheat it in the microwave for about 6-8 minutes or until piping hot.
Nutrition Information (Per Serving)
Nutrition Disclaimer: Nutritional information is estimated using an online nutrition calculator. For accuracy, we recommend you calculate using the exact ingredients and brands you used.