Riverford Wicked Leeks
Sage and onion stuffing balls recipe image

Print Sage and onion stuffing balls

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.


Chicken recipes  


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


  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.
  2. Take small handfuls and fashion lightly into balls the size of large walnuts.
  3. Sit in an oven proof dish and bake for 20-30 minutes.

Cooks notes

want to cook with fresh ingredients? try one of our award winning veg boxes