Christmas Sage and Onion Stuffing
 
Christmas Sage and Onion Stuffing
 
CHRISTMAS RECIPE

Christmas Sage and Onion Stuffing

55mins
easy
Servings: 6

Stuffing is where you can really play with flavours, but for me, the classics are unbeatable. Sage, onion, and a little chicken fat come together in these crispy-edged, fluffy-centred balls of joy. They’re perfect for soaking up gravy or sneaking straight from the tray (no judgement here).

Written by Ros Heathcote Founder, Borough Broth

Ingredients

  • 2 large onions, finely chopped
  • 2 tbsp fresh sage, finely chopped (or 1 tsp dried sage)
  • 200g sourdough breadcrumbs
  • 1 egg, beaten
  • 1 pinch salt and pepper to taste
  • 50ml Borough Broth Organic Chicken Bone Broth (or water)
  • 2 tbsp Borough Broth Organic Chicken Fat
Free-Range Organic Chicken Fat
£7.50
£7.50
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Instructions

  1. Preheat your oven to 180°C (350°F).
  2. Heat the chicken fat in a large frying pan over medium heat.
  3. Add the finely chopped onions and sauté for about 8–10 minutes, stirring occasionally, until they become soft and translucent.
  4. Stir in the chopped sage and cook for another 1–2 minutes until fragrant.
  5. In a large bowl, combine the sautéed onions and sage with the breadcrumbs.
  6. Add the beaten egg and gradually pour in the chicken bone broth (or water), stirring until the mixture is moist but not too wet.
  7. Season with salt and pepper to taste.
  8. Transfer the stuffing mixture into a greased baking dish or shape it into individual stuffing balls and place them on a baking tray.
  9. Bake in the preheated oven for 25–30 minutes, or until the stuffing is golden and crispy on top.
  10. Once baked, serve hot alongside your roast turkey and other festive dishes.