This classic Hairy Bikers Sage And Onion Stuffing Recipe is made with savory sausage meat, fresh white breadcrumbs, plenty of sautéed onions, and aromatic fresh sage. The result is a wonderfully moist and herby stuffing that is packed with flavor, a perfect accompaniment to any roast. It’s the ultimate side dish for a Sunday roast chicken or a festive turkey, and this recipe makes enough to generously stuff a large chicken.
Hairy Bikers Sage And Onion Stuffing Recipe Ingredients
- 2 tbsp unsalted butter
- 2 large onions, finely chopped
- 1 lb good-quality pork sausage meat
- 2 cups fresh white breadcrumbs
- ¼ cup fresh sage, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 large egg, beaten
- Salt and freshly ground black pepper
How To Make Hairy Bikers Sage And Onion Stuffing
- Sauté the onions: Melt the butter in a large frying pan over a medium-low heat. Add the finely chopped onions and cook gently for 10-12 minutes, stirring occasionally, until they are very soft and translucent but not browned.
- Combine the ingredients: Scrape the softened onions into a large mixing bowl. Add the sausage meat, fresh breadcrumbs, chopped sage, and parsley. Pour in the beaten egg and season generously with salt and plenty of black pepper.
- Mix thoroughly: Using your hands or a sturdy spoon, mix all the ingredients together until they are completely combined. Don’t be shy; a good mix ensures the flavor is evenly distributed.
- Cook the stuffing: You can now use the stuffing in one of two ways. You can either loosely pack it into the neck cavity of a chicken or turkey before roasting, or you can press it into a greased 8×8-inch baking dish. Bake the separate stuffing in a preheated oven at 375°F (190°C) for 30-40 minutes, until it is golden brown on top and cooked through.
Recipe Tips
- Use Fresh Herbs: For the most authentic and aromatic flavor, always use fresh sage and parsley. Dried herbs can be used in a pinch, but fresh herbs provide a brighter, more vibrant taste that defines this classic stuffing.
- Choose Good Sausage Meat: The quality of your sausage meat is key to the flavor of the final dish. Opt for a good-quality pork sausage with a high meat content, as this will provide the best taste and texture.
- Don’t Pack It Tightly: Whether you’re stuffing a bird or baking it in a dish, avoid compacting the mixture too much. Keeping it relatively loose allows it to cook evenly and results in a lighter, more pleasant texture.
- Cook the Onions Low and Slow: Take your time when cooking the onions. Softening them slowly over a gentle heat makes them sweet and mellow, creating the perfect flavor base for the entire stuffing mixture.
What To Serve Sage And Onion Stuffing
This traditional sage and onion stuffing is the ultimate companion to a classic roast dinner. It’s an absolute must-have alongside roast chicken, a festive turkey, or a juicy roast pork loin. Serve it with crispy roast potatoes, a rich gravy, and your favorite steamed or roasted vegetables like carrots, peas, or Brussels sprouts.
How To Store Sage And Onion Stuffing Leftovers
- Refrigerate: Once cooled, store any leftover cooked stuffing in an airtight container in the refrigerator for up to 3 days. It’s delicious when reheated, or even eaten cold in a sandwich with leftover roast meat.
- Freeze: This stuffing freezes very well, either cooked or uncooked. To freeze uncooked stuffing, form it into a log or balls, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. You can cook it directly from frozen, allowing for extra cooking time.
Hairy Bikers Sage And Onion Stuffing Recipe Nutrition Facts
- Serving size: 1/6th of the recipe
- Calories: 265 kcal
- Total Fat: 18g
- Saturated Fat: 7g
- Sodium: 650mg
- Total Carbohydrate: 12g
- Dietary Fiber: 1.5g
- Sugars: 4g
- Protein: 13g
Frequently Asked Questions
- Can I make this recipe vegetarian? Yes, you can easily make a vegetarian version. Simply omit the sausage meat and the egg. To add richness, increase the amount of butter and consider mixing in some chopped chestnuts, mushrooms, or grated apple for extra flavor and texture.
- Is it better to cook the stuffing inside the bird or separately? Both methods are excellent and yield slightly different results. Cooking it inside the bird makes the stuffing incredibly moist as it absorbs the meat juices. Baking it separately in a dish gives it a delicious, crispy top, which many people love. For food safety, always ensure the stuffing reaches an internal temperature of 165°F (74°C).
- Can I prepare the stuffing ahead of time? Yes. You can prepare the uncooked stuffing mixture a day in advance and store it, covered, in the refrigerator. This can be a great time-saver,
Try More Recipes:
- Hairy Bikers Onion Bhaji Recipe
- Hairy Bikers Stuffed Marrow Recipe
- Hairy Bikers Dauphinoise Potatoes Recipe
Hairy Bikers Sage And Onion Stuffing Recipe
Description
A classic Hairy Bikers Sage And Onion Stuffing recipe, perfect for any roast dinner. This traditional British side dish is made with savory pork sausage meat, fresh sage, and soft onions for a wonderfully moist and flavorful result. Ideal for stuffing a roast chicken or turkey, or for baking separately until golden brown
Ingredients
Instructions
- Sauté the onions in butter over low heat for 10-12 minutes until very soft.
- In a large bowl, combine the cooked onions with the sausage meat, breadcrumbs, fresh herbs, and beaten egg.
- Season well with salt and pepper and mix everything thoroughly with your hands until combined.
- Use the mixture to stuff a chicken or turkey, or place it in a greased baking dish.
- Bake in a preheated oven at 375°F (190°C) for 30-40 minutes until golden and cooked through.
