Sage & Onion Stuffing

This would traditionally be used with roast chicken but can be used with any poultry, small cuts of meat, whole fish, fillets or cutlets. Keep the stuffing fairly dry.  There is usually enough liquid or fat within the meat or fish to give a moist result on cooking.

Category:  Sauces, Dressings & Dips  - 


For 0 people


  • 75 g wholemeal breadcrumbs
  • 1 onion, finely chopped
  • 1 tbs chopped sage (or to taste)
  • pepper
  • 1 egg, beaten

Sage & Onion Stuffing Directions

  1. 1. Blanch the onion for 2-3 minutes in a saucepan of boiling water. Drain.
  2. 2. In a bowl, mix together the onion, breadcrumbs, sage and pepper. Bind with as much egg as needed without making the mixture soggy.

  3. If you do add too much egg when you are binding the mixture togehter, just add some extra breadcrumbs.