Sage and onion stuffing recipe
A spin on the classic Christmas side, this fragrant stuffing swaps in red onions for sweetness and incorporates the luxurious crunch of toasted walnuts and a hint of lemon zest to brighten the traditional flavours.
See method- Serves 8 (makes 16 stuffing balls)
- 15 mins to prepare and 25 mins to cook
- 217 calories / serving
- Freezable
- Vegetarian
Ingredients
- 100g walnut halves
- 2 red onions, chopped
- 15g butter, plus extra for greasing the baking dish
- 1 tbsp sunflower oil or mild olive oil
- 2 tbsp finely chopped sage leaves
- 150g breadcrumbs
- 1 lemon, finely grated zest only
- 2 eggs, beaten
Each serving contains
- Energy
- 905kJ 217.0kcal
- Fat
- 15g
- Saturates
- 3g
- Salt
- 0.5g
- Sugars
- 2g
of the Reference intake
Carbohydrate 16.7gProtein 6.1gFibre 0.8g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Spread the walnut halves out on a baking tray and roast for 7-8 mins, until lightly browned. Leave to cool, then roughly chop.
- Melt the butter and oil together in a saucepan over a low-medium heat. Add the onions and a pinch of salt. Cook gently for 10 mins, stirring often, until soft but not coloured.
- Tip the onion into a mixing bowl and stir in the sage, breadcrumbs, walnuts and lemon zest. Then add the beaten egg, stirring lightly but thoroughly to mix. Season to taste.
- Spoon the mix into a medium-sized, greased baking dish and gently smooth out to level, or form into 16 stuffing balls and bake in a roasting tin lined with nonstick baking paper.
- Bake the stuffing in the dish for 35 mins, or until golden-brown on top. If baking the stuffing balls, cook for 30 mins, turning the balls halfway so that they brown evenly. Serve while hot.
- See more Christmas side dishes
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot.
