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

How much water do you add to sage and onion stuffing? ›

  1. Empty the stuffing dry mix into a mixing bowl.
  2. Add 15g melted butter for every 150g of stuffing mix (optional)
  3. Add 500g of water and mix thouroughly.
  4. Add pork mince or sausage meat and knead until evenly mixed together.
  5. Allow stuffing to firm up (approx 15 mins)

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.

How do you cook frozen stuffing balls? ›

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.

Can you freeze cooked stuffing balls? ›

Yes, you can freeze stuffing balls for up to three months. Arrange them an inch or two apart on a baking sheet, cover, and flash freeze for a few hours or up to overnight. When they're frozen, transfer them to a zip-top freezer bag or another freezer-safe container. Thaw in the fridge overnight.

What does adding egg to stuffing do? ›

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

What happens if you put too much water in stuffing? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

Can you eat sage and onion stuffing mix raw? ›

Warnings: Do not consume raw. Only the neck end of the poultry should be stuffed. Cooking times for stuffed meat and poultry must be based on the total stuffed weight.

Is stuffing better with or without eggs? ›

Eggs add richness to the stuffing, and makes it cohere better. I'd use two eggs per pound of bread.

How many calories are in sage and onion stuffing balls? ›

Table of Nutritional Information
Typical Values100g contains (oven cooked)Per 2 stuffing balls (oven cooked)
Energy248kcal121kcal
Fat17.0g8.3g
Saturates6.4g3.1g
Mono-unsaturates7.3g3.6g
7 more rows

Should frozen stuffing be thawed before baking? ›

It is safe to freeze uncooked stuffing. Ingredients can be combined, put into a shallow container, and frozen immediately. To use it safely, do not thaw it before cooking. Cook the frozen stuffing until it reaches 165 ºF.

Can you reheat cooked stuffing balls? ›

Just before serving, return the stuffing balls to the oven to reheat for 5 minutes while the turkey is resting. Alternatively, microwave them for a minute or so.

Do Aldi sell stuffing balls? ›

Ashfields Pork, Sage & Onion Stuffing Balls 350g/12 Pack | ALDI.

Can I freeze mashed potatoes? ›

Yes! In fact, mashed potatoes are of the most freezer-friendly potato preparations out there. The key is to coat your potatoes with plenty of butter and cream. The fat from the dairy will protect the potatoes in the freezer and help them retain their flavor.

Why can't you refrigerate uncooked stuffing? ›

USDA recommends that you never refrigerate uncooked stuffing. Why? Remember, stuffing can harbor bacteria, and though bacteria grow slower in the refrigerator they can cause problems because stuffing is a good medium for bacteria growth, therefore a higher risk food in terms of cooking safely.

Why can't you make stuffing ahead of time? ›

You haven't said whether you are going to cook the stuffing inside the bird or out, but it's fine to make almost any stuffing a few hours before you'll need it. The important thing is to keep it properly chilled so that bacteria won't have a chance to grow in it.

Do you just add water to stuffing mix? ›

It's simple to make – just combine the stuffing mix with boiling water, mix well and leave to stand for five minutes. Then the mix is ready to either place into an ovenproof dish or shape into stuffing balls and bake in the oven.

Why do you add water to onions? ›

The additional water generates steam, that in turn transfers much more heat to the onions than otherwise. That's why the onion breaks down faster. This will reduce the cook to caramelization time from 20+ minutes to 10 minutes.

Can you eat undercooked sage and onion stuffing? ›

If the premixed stuffing is uncooked, it is not safe and consumers should not buy the stuffing. If the premixed stuffing is cooked and refrigerated, the stuffing would be safe to buy. At home, reheat it to 165 ºF before serving.

References

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