Best 4 The Best Sage And Onion Stuffing Classic Stuffing Recipes

**Sage and Onion Stuffing: A Classic Side Dish for Any Occasion**

Sage and onion stuffing is a quintessential side dish that elevates any meal with its savory and aromatic flavors. Typically served with roasted turkey or chicken, this stuffing is a harmonious blend of herbs, vegetables, and bread, creating a moist, flavorful filling that complements the main course perfectly. This article presents three delectable sage and onion stuffing recipes that cater to different dietary preferences:

- **Classic Sage and Onion Stuffing:** This classic recipe is a timeless favorite, featuring a combination of white bread, chopped onions, celery, and fresh sage. Seasoned with salt, pepper, and poultry seasoning, this traditional stuffing is a must-try for those seeking a comforting and familiar dish.

- **Vegetarian Sage and Onion Stuffing:** For those who prefer a meatless option, this vegetarian stuffing is packed with savory ingredients like mushrooms, walnuts, and dried cranberries. The addition of vegetable broth and fresh herbs enhances the flavors, creating a hearty and flavorful stuffing that is sure to impress.

- **Gluten-Free Sage and Onion Stuffing:** This gluten-free version of sage and onion stuffing uses a combination of gluten-free bread and almond flour, ensuring that those with gluten sensitivities can enjoy this classic dish without compromise. With its blend of vegetables, herbs, and seasonings, this stuffing is a delicious and inclusive addition to any holiday table.

Whether you prefer the classic, vegetarian, or gluten-free option, these sage and onion stuffing recipes offer a delightful and versatile side dish that will be the star of any meal.

Here are our top 4 tried and tested recipes!

THE BEST STUFFING

The Best Stuffing image

There's something for everyone in our festive stuffing. It's filled with satisfying ingredients like sausage and mushrooms, plus classic Thanksgiving flavors like onion, celery and lots of chopped herbs. We like it best when baked in a casserole dish and served alongside the turkey. This is also the safest way to prepare it.

Provided by Food Network Kitchen

Categories side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

1 stick (8 tablespoons) unsalted butter, plus more for greasing
1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
1/2 cup dry white wine
1 pound assorted wild mushrooms, trimmed and sliced
Kosher salt and freshly ground black pepper
3 stalks celery, diced, plus leaves for garnish (optional)
1 large yellow onion, diced
5 sage leaves, minced (about 2 tablespoons)
5 sprigs thyme leaves, minced (about 2 tablespoons)
4 cups turkey or chicken broth
2 large eggs
1/4 cup flat-leaf parsley leaves, chopped
16 cups cubed stale white bread (see Cook's Note)

Steps:

Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
Heat the oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally with a wooden spoon and breaking up any clumps, until browned, about 5 minutes. Transfer the sausage with a slotted spoon to a large bowl.
Add the wine to the skillet and cook until almost all the liquid has evaporated, scraping up any browned bits, about 2 minutes. Add 1 tablespoon of the butter to the skillet, and then add the mushrooms. Season with 1 teaspoon salt and some pepper. Cook, stirring occasionally, until the mushrooms brown and have cooked down to about half their original volume, about 5 minutes. Transfer the mushrooms with a slotted spoon to the bowl with the sausage.
Melt the remaining 7 tablespoons butter in the skillet. Then add the celery, onions, sage and thyme and cook until softened, about 5 minutes. Add the broth and bring to a simmer.
Beat the eggs and parsley in another large bowl. Add the bread cubes and toss. Add the reserved sausage and mushrooms and toss together. Pour in the vegetables and broth and toss again until evenly coated. Transfer the mixture to the prepared baking dish and cover with foil. Bake for 30 minutes. Then uncover and continue to bake until golden, about 30 minutes more. Garnish with celery leaves if using.

CLASSIC STUFFING

Classic Stuffing image

The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own. Use this recipe when making our Perfect Roast Turkey.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Yield Makes 12 cups

Number Of Ingredients 11

Ingredients

12 tablespoons unsalted butter
4 onions, (2 pounds), peeled and cut into 1/4-inch dice
16 celery stalks, cut into 1/4-inch dice
10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
6 cups Homemade Chicken Stock, or canned low sodium chicken broth, skimmed of fat
2 stale loaves white bread, (about 36 slices), crust on, cut into 1-inch cubes
2 teaspoons salt
4 teaspoons freshly ground black pepper
3 cups (about 2 bunches) fresh coarsely chopped flat-leaf parsley, leaves
2 cups pecans, toasted and chopped (optional)
2 cups dried cherries (optional)

Steps:

Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.

SAGE AND ONION STUFFING

Sage and onion stuffing image

Use our best stuffing recipe to make classic sage and onion stuffing balls with no "box" flavour. This stuffing is great for vegetarians or to stuff your turkey this Christmas.

Provided by BBC Food

Categories Side dishes

Yield Serves 6

Number Of Ingredients 6

Ingredients

1 onion, peeled and finely chopped
1 tbsp vegetable oil
1 tbsp fresh sage, finely chopped
80g/3oz fresh white breadcrumbs
salt and pepper
1 egg, beaten

Steps:

Sweat the onion in the oil, until soft but not coloured
Mix together the onion, sage and breadcrumbs and season well.
Add enough of the beaten egg to bind the mixture together and use to stuff meat or poultry or to roll into individual stuffing balls.
If making stuffing balls, cook in a roasting tin for 30 minutes.

SAGE AND ONION STUFFING

Sage and onion stuffing image

Complete a roast dinner with sage and onion stuffing. Make it even easier by packing the mixture into a small baking dish instead of rolling into balls

Provided by Esther Clark

Categories Side dish

Time 55m

Yield Makes 12 balls (serves 4)

Number Of Ingredients 8

Ingredients

1 tbsp butter
1 tbsp oil
1 large onion , finely chopped
1 bay leaf
1 garlic clove , crushed
1½ tbsp dried or fresh sage , finely chopped
180g fresh breadcrumbs
1 large egg , lightly beaten

Steps:

Heat the butter and oil in a frying pan. Fry the onion, bay and a pinch of salt gently for 15 mins over a low heat until the onions are softened and translucent. Add the garlic and sage and fry for 1 min. Leave to cool for 10 mins.
Heat the oven to 180C/160C fan/gas 4. Stir the breadcrumbs and beaten egg through the onion mixture. Season to taste. Divide into 12 balls, weighing for accuracy, if you like. Bake on a flat baking sheet lined with parchment for 25-30 mins or until golden brown. Serve as part of a roast dinner.

Nutrition Facts : Calories 214 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium

Tips:

For the best flavor, use fresh sage and onion.
If you don't have fresh sage, you can use 1 teaspoon of dried sage.
Use a combination of white and dark meat for the stuffing.
Don't overstuff the turkey or chicken. You should be able to fit your fist between the stuffing and the top of the bird.
Bake the stuffing at a high temperature (375 degrees F) for the first 30 minutes, then reduce the temperature to 350 degrees F and continue baking until the stuffing is cooked through.
Let the stuffing rest for 10 minutes before serving.

Conclusion:

Sage and onion stuffing is a classic side dish that is perfect for Thanksgiving, Christmas, or any other special occasion. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make the best sage and onion stuffing that will be a hit with your family and friends.