• Partnered with
  • Quick
  • Easy
  • Serves 6
  • 10 mins prep
  • 20 mins cook

Lemon and sage stuffing

This stuffing is a vegetarian recipe and will fill a 20cm ovenproof dish, cake tin or six ramekins.


Lemon and sage stuffing

  • 5 tbsp butter
  • 3 sprigs fresh sage leaves or 3 tablespoons dried sage
  • 2 garlic cloves, finely chopped
  • 2 sticks celery, finely chopped
  • 3 medium onions, finely chopped
  • 1/2 loaf stale bread, crusts removed and cut into small pieces
  • zest of 1 lemon
  • 1 tsp fresh ginger, finely grated
  • 1/2 tsp nutmeg, grated
  • 2 eggs, lightly beaten
  • 1/2 tsp salt and milled pepper


  1. Heat butter and sage in a saucepan, add garlic, celery and onion. Cook till soft and golden.
  2. Take pan off heat and add bread cubes. While cooling, add lemon zest, ginger, nutmeg, beaten eggs and salt and pepper to taste.
  3. Mix everything together well. Spread into a greased cake tin and set aside.
  4. Place in oven when the chicken comes out. Turn oven up to cook for 20 minutes at 180C until golden.
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