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Traditional Sage and Onion Stuffing

Serves: 4

Time: 30 mins


  • 2 tsp dried sage
  • 2 large onions
  • 25g butter/ 25ml of olive oil
  • 100g bread crumbs
  • 1 tsp salt
  • ½ tsp pepper
  • 1 apple
  • boiling water



  1. Preheat the oven to 200°C; 400°F: Gas 5
  2. peel onions and place them into boiling water and boil for 5 minutes
  3. once they have boiled for 5 minutes turn down to simmer for a further 5 – 10 minutes or until soft
  4. drain the water from the onions and finely chop
  5. Add the sage, butter/oil, bread crumbs and onions with the salt and pepper into a mixing bowl.
  6. On a chopping board peel and core an apple
  7. Dice the apple into small pieces and add to the stuffing mixture
  8. mix all the ingredients together in the bowl
  9. place the mixture onto a tray and place into the oven for 20-25mins or until golden brown


This is traditional sage and onion stuffing and has no meats in it, so could be used as a vegetarian option. Or before you roast your bird you could stuff it with this however it will stop being a vegetarian option then!

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