Classic sage and onion stuffing

This sage and onion stuffing is a classic accompaniment to a roast chicken. This stuffing recipe is also a great base to change or add to depending on what's in the pantry

By Sophie Gray
  • 15 mins preparation
  • Makes 1 cup
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  • 2 roughly chopped onions
  • 200 gram torn white bread
  • handful sage leaves or 1 tsp dried sage
  • salt and pepper


  • 1
    For a medium-sized chicken, pulse in a food processor the onions, white bread, sage and salt and pepper. If you like a ‘bound stuffing’, add 1 egg.
  • 2
    Change out the herbs, add dried fruit such as cranberries, or some citrus zest, or chopped nuts – there are no hard and fast rules, so go off-piste and improvise.
  • 3
    To ensure the stuffing cooks properly inside the chicken (undercooked stuffing could harbour bacteria from the chicken) aim for a moist, not dry, stuffing and spoon it in loosely – don’t compact it.
  • 4
    For stuffing recipes that include poultry, shellfish or meat, pre-cook these ingredients before incorporating them into the stuffing. Use a food thermometer to make sure the centre of the stuffing reaches 75°C before eating.

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