Food & Drink Chunky Sage and Onion Stuffing Recipe

Homemade stuffing doesn't need to be tricky! Try our super easy sage and onion stuffing this Christmas Day.

© Alex Luck - Hearst Owned Chunky Sage and Onion Stuffing: This simple homemade stuffing gives good old Paxo a run for its money. The mixture of crumbed and chunky sourdough helps give it great, light texture.

Yields: 6 servings

Prep Time: 15 mins

Process Time: 40 mins

Total Time: 55 mins

Calories per Serving: 282

Gallery: Super soups for chillier days (Lovefood)

Ingredients

• 100 g

  butter, plus extra to grease

• 1

  -2 large onions, about 325g, finely sliced

• 400 g

  loaf sourdough bread

• Finely grated zest 1 lemon

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• 2 tbsp.

  dried sage

• Large handful fresh parsley, finely chopped

• 2

  medium eggs, beaten

Directions

1. Preheat oven to 190°C (170°C fan) mark 5. Melt butter in a large pan over medium heat. Add onion and a large pinch of salt, cover with a lid, and fry for 7-8min, stirring occasionally, until slightly softened.
2. Meanwhile, place the loaf on a board and cut off the hard crusts all over and discard. Pulse ½ the crustless bread in a food processor to fine crumbs (or grate with a box grater) and cut the remaining ½ into bite-size (2cm) pieces.
3. Remove pan from the heat and stir in the bread pieces, breadcrumbs, lemon zest, sage, parsley and plenty of seasoning. Add the beaten eggs and stir to combine.
4. Generously grease a shallow 2 litre ovenproof serving dish or roasting tin with butter. Empty the stuffing into the dish.
5. Cook in oven for 25-30min, until piping hot and golden on top. Serve.

Get ahead:

Prepare to end of step 4 up to a day ahead (don’t preheat oven). Cover and chill. To serve, allow to sit at room temperature for 30min before completing recipe.

Per serving:

• Calories: 282
• Protein: 7g
• Total fat: 16g
• Saturates: 9g
• Carbs: 28g
• Total sugars: 4g
• Fibre: 3g