Sage and Onion Stuffing Balls - My Gorgeous Recipes (2024)

Published: · Modified: by Daniela Apostol · This post may contain affiliate links · 6 Comments

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Sage and Onion Stuffing Balls, a delicious vegetarian side dish for your Thanksgiving or festive dinner. Or even a good old Sunday roast. The classic combination of sage and onions might be simple, but heavenly tasty. The stuffing balls can be made from scratch in about 30 minutes.

Sage and Onion Stuffing Balls - My Gorgeous Recipes (1)

Some classic recipes never fail to impress. And stuffing is usually simplicity at its best. And if it can be done from scratch with minimal prep or effort, it would be quite a shame to use the boxed stuff when you can get the real deal as easily.

MySausage Stuffing Balls are more than delicious, but if you'd rather go for a simple vegetarian option, this sage and onion stuffing recipe is for you. I made breadcrumbs from some 2-3 day old granary bread that I had around, but any kind of bread would do.

White bread is probably the more popular option, but do use anything you like. To make the breadcrumbs, simply cut the slices of bread in chunks, add them to a blender, and blitz. It's that easy! If you don't have a blender or food processor, you can grate the bread, and get the same good results.

This classic dish can also be cooked as a casserole, my Old-Fashioned Bread Stuffing Recipe is pretty similar taste-wise, and as easy to make. Another great option is my Chestnut and Cranberry Stuffing Balls.

Jump to:
  • Ingredients needed
  • Step-by-step photos and instructions
  • Baking the stuffing balls
  • A side dish for every occasion
  • Sage and Onion Stuffing Balls
Sage and Onion Stuffing Balls - My Gorgeous Recipes (2)

Ingredients needed

  • breadcrumbs- 4-5 bread slices
  • onion
  • egg
  • fresh sage leaves
  • ground black pepper & sea salt
  • butter
  • vegetable oil - to drizzle on the roasting tray
  • cooking oil spray - for the stuffing balls

Step-by-step photos and instructions

Unlike the sausage stuffing which didn't need any binding ingredients, the vegetarian ones do need one, otherwise they would crumble and it would be impossible to get a good shape. And eggs are usually the best biding ingredients for so many dishes.

  • add the bread slices to a food processor and blitz until you get breadcrumbs
  • in a large bowl, add the breadcrumbs, chopped fresh sage, egg and black pepper - if you don't have fresh sage, the dried one can be used instead
  • chop the onion finely
  • melt the butter over a medium heat, add the chopped onion with a pinch of salt, and fry gently for 2-3 minutes until soft, but not brown
  • leave the fried onion to cool, then add it to the other ingredients
  • mix everything well, then with wet hands shape balls out of the mixture - I got 12, but you might get more or less depending on the size of the balls

Sage and Onion Stuffing Balls - My Gorgeous Recipes (3)

Baking the stuffing balls

Baking the stuffing separately rather than inside the bird brings even better results. The stuffing balls become golden and crunchy on the outside, but deliciously moist and baked to perfection on the inside.

To get that gorgeous golden colour, oil the roasting tray well with 2 tablespoon of oil, arrange the balls on the tray, then spray them generously with cooking oil spray.

There is no need to turn the balls around during baking, then will be baked through and crispy all over. I absolutely love them, and the pictures don't make justice really - they taste even better than they look. They are great with any kind of roast - from turkey, to chicken, goose, you name it!

A side dish for every occasion

While a regular Sunday roast definitely deserves the best dishes, the biggest holidays of the year get the best food on the table.

For Thanksgiving, I have this delicious Thanksgiving Menu put together for small families, where huge amounts of food aren't required.

Also for Christmas, I have put together a similar Christmas Menu, again with smaller portions that won't leave mountains of leftovers behind.

And these delicious sage and onion balls are absolutely perfect for these 2 occasions, do give them a go!

Sage and Onion Stuffing Balls - My Gorgeous Recipes (4)

If you’ve liked mySAGE AND ONION STUFFING BALLS or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can alsoFOLLOW MEonFACEBOOK, andPINTERESTto see more delicious food and what I’m getting up to.

Sage and Onion Stuffing Balls - My Gorgeous Recipes (5)

Sage and Onion Stuffing Balls

Sage and Onion Stuffing Balls, a delicious vegetarian side dish for your Thanksgiving or festive dinner. Or even a good old Sunday roast. The classic combination of sage and onions might be simple, but heavenly tasty. The stuffing balls can be made from scratch in about 30 minutes.Golden, nice and crispy on the outside, but moist on the inside, this is the best stuffing for any roast.

5 from 3 votes

Print Pin Rate

Course: Side Dish

Cuisine: International

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 12 balls

Calories: 92kcal

Author: Daniela Apostol

Ingredients

  • 200 g breadcrumbs (4-5 bread slices)
  • 1 large onion
  • 1 egg
  • 4 fresh sage leaves
  • teaspoon ground black pepper
  • ¼ teaspoon sea salt
  • 2 tablespoon butter
  • vegetable oil to drizzle on the roasting tray
  • cooking oil spray for the stuffing balls

Metric - US Customary

Instructions

  • Cut the bread slices into chunks, and add them to a food processor to blitz until you get breadcrumbs - alternatively you can used store-bought breadcrumbs.

  • Add the breadcrumbs to a bowl together with the egg, sage leaves chopped finely, and ground pepper.

  • Chop the onion finely.

  • In a pan, melt the butter, add the onion and salt, and fry gently on a low to medium heat until the onions are soft, but not brown.

  • Leave to cool, then add them to the rest of the ingredients.

  • Preheat the oven to 200 degrees Celsius (390 Fahrenheit).

  • With wet hands, shape 12 balls out of the stuffing mixture.

  • Drizzle 1- tablespoons of oil over the roasting tray, arrange the stuffing balls, then spray generously with cooking oil spray.

  • Bake for 20-25 minutes until golden.

Notes

  • Click on the US Customary link to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.

Nutrition

Calories: 92kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 193mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

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Sage and Onion Stuffing Balls - My Gorgeous Recipes (2024)

FAQs

What does sage and onion stuffing contain? ›

WHEAT Flour (with added Calcium, Iron, Niacin, Thiamin), Dried Onion (15%), Vegetable Oils (Palm, Sunflower), Salt, Dried Sage (1.5%), Dried Parsley, Raising Agents (Ammonium Carbonate, Sodium Hydrogen Carbonate), BARLEY Malt Extract. Allergy Advice: Contains: Barley, Wheat.

Is it OK to make stuffing a day ahead of time? ›

No matter where you fall, getting a head start on what can be prepared before the big day is essential. One question that always crops up: Can you make stuffing ahead of time? The short answer to whether you can making stuffing ahead of time is yes.

Can you cook stuffing balls from frozen? ›

To cook from frozen. Before cooking: Pre-heat oven to 200°C/ Fan 180°C/ Gas Mark 6. Remove packaging and place stuffing balls on a baking tray with raised edges During cooking: Cook in the centre of the oven for 25 minutes, turning halfway through.

What does adding egg to stuffing do? ›

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

Is sage and onion stuffing good for you? ›

There are 134 calories per portion in this Sage and Onion Stuffing, which means it falls into our Everyday Light category. This Sage and Onion Stuffing is perfect if you're following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

Is stuffing better moist or dry? ›

Stuffing should be moist, not dry, because heat destroys bacteria more rapidly in a moist environment. Once the bird is stuffed, it should be placed immediately in an oven set no lower than 325°F. Check out the cooking chart for recommended cooking times for stuffed turkey of various sizes.

Why does my stuffing come out mushy? ›

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush.

Can you use week old bread for stuffing? ›

In fact, using stale bread and fresh bread will both leave you with equal amounts of mush. The longstanding tip to use old, stale bread for the perfect stuffing is actually a myth. Letting bread go stale doesn't actually dry it out. After sitting out on your counter, bread goes through the process of retrogradation.

Can you prepare uncooked stuffing ahead of time and refrigerate? ›

Do not refrigerate uncooked stuffing. If stuffing is prepared ahead of time, it must be either frozen or cooked immediately. To use cooked stuffing later, cool in shallow containers and refrigerate it within 2 hours. Use it within 3 to 4 days.

Can I make stuffing the night before and reheat? ›

Absolutely. Most Thanksgiving stuffing recipes can be made at least partially in advance since: A) They're easily assembled a day or two ahead of Thanksgiving Day; and B) They're often baked using a two-step process (once covered with foil to cook through, then uncovered to achieve a crispy top).

Is it better to freeze stuffing balls cooked or uncooked? ›

Does Stuffing Need to Be Cooked Before Freezing? Stuffing can be frozen either fully cooked or uncooked, which is good news if you're looking for some make-ahead recipes to save time on the big day.

Can you buy stuffing balls? ›

Aunt Bessie's Sage & Onion Stuffing Balls x10 260g | Sainsbury's.

Can you reheat stuffing balls in the microwave? ›

The Fastest Way: Microwave

Be sure to add a little broth or butter to your stuffing before reheating to prevent drying out. Transfer stuffing to a microwave-safe dish and cover with a piece of parchment paper. Microwave for two to three minutes, stirring after each minute to make sure the stuffing heats evenly.

What is sage stuffing made of? ›

A mixture of sage, sausage, onion, garlic, and celery lends this stuffing classic flavor.

What is stuffing usually made of? ›

Many American stuffings contain a starchy ingredient like bread or cereals, usually together with vegetables, ground meats, herbs and spices, and eggs. Middle Eastern vegetable stuffings may be based on seasoned rice, on minced meat, or a combination thereof. Other stuffings may contain only vegetables and herbs.

What is stuffing mostly made of? ›

Stuffing is a mix of edible ingredients such as herbs, bread and a binder such as egg, traditionally stuffed into a meat cavity before it is cooked. Other ingredients in stuffing might be meat, nuts, butter, chopped vegetables and even fruit or oysters.

What is stuffing mix made of? ›

In a large bowl or large plastic food storage bag, combine ​breadcrumbs with dried parsley, minced onion, celery flakes, thyme, pepper, sage, and marjoram. To prepare stuffing, bring 1 1/4 cups of water or chicken broth and 3 tablespoons of butter to a boil.

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