Pic of Sage and onion stuffing balls

Sage and onion stuffing balls

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Sage and onion stuffing balls

Side Serves 4 40 min
This traditional stuffing goes with chicken, game and pork. Despite the dictates of tradition, never stuff your bird – it will slow down the cooking resulting in over-done breast meat. Cook the balls in a separate dish – which has the added advantage that the stuffing gets nice and crispy, and that vegetarians can eat it too. Good additions to this basis recipe: dried chopped prunes or apricots, walnuts, hazelnuts or pine nuts.


  • 6 thick slices dry bread
  • 1 onion, peeled and roughly chopped
  • 12-15 sage leaves
  • 25g butter, chilled and diced
  • 1 egg
  • salt and pepper


Prep time: 10 min
Cooking time: 30 min
  • Step 1

    Tear up the bread slices and put them in a food processor together with chopped onion, sage leaves, diced butter and pulse a few times (don't over-process the stuffing mixture or the onion will taste bitter and the texture will be lost to a purée) then add seasoning and egg for a final pulse.
  • Step 2

    Take small handfuls and fashion lightly into balls the size of large walnuts.
  • Step 3

    Sit in an oven proof dish and bake for 20-30 minutes.

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