Sage and onion breadcrumb stuffing

    50 min

    Stuffing is so simple, and uses so few ingredients, that you can make it as a side dish for chicken at any time, not just Christmas or Sunday lunch. This is a basic sage and breadcrumb stuffing, perfect for poultry.


    Yorkshire, England, UK
    40 people made this

    Serves: 6 

    • 30g butter
    • 3 onions, chopped
    • 3 sticks celery, chopped
    • 2 shallots, finely chopped
    • 170g fresh breadcrumbs
    • 2 tablespoons chopped fresh sage
    • 150ml chicken stock, or as needed
    • salt and pepper

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Melt the butter in a frying pan over medium heat, and cook and stir the onion, celery and shallots until soft but not browned, about 5 minutes. Pour the onion mixture into a bowl with the breadcrumbs and sage and stir in the stock. The stuffing should be uniformly moist but not soggy. Season generously with salt and pepper.
    2. Stuff into the neck end of a chicken or turkey, shaping any leftover stuffing into walnut-sized balls to cook separately. If you have made stuffing balls, arrange them on a lightly oiled baking tray and put into the oven for the last 30 minutes of the bird's cooking time.

    Other ideas

    Alternatively, put all of the stuffing into a lightly greased ovenproof dish. Bake, covered, in a preheated oven at temperatures up to 200C / Gas 6 until heated through, about 40 minutes. Uncover during the last 10 minutes of cooking time to crisp the top.

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