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    Home » Recipes » Vegetables

    Home » Recipes » Vegetables

    Sage and Onion Stuffing

    By Chula King · November 4, 2016 · Updated November 7, 2021 1 Comment

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    Classic Sage and Onion Stuffing is a snap to make with just a few ingredients.

    Dressing or Stuffing – which one is it? Well, in the South it’s generally Dressing, whether it goes into the turkey or not. However, because this is replicating what the Master Taste Tester remembered from growing up in England, we’ll call it Stuffing, even though it doesn’t go into the turkey!

    Classic Sage and Onion Stuffing is a snap to make with just a few ingredients.

    Over the years, the Master Taste Tester often commented about how much he liked his mother’s Sage and Onion Stuffing. Unfortunately, he didn’t get the recipe. So through the years, I’ve experimented with trying to recreate his mother’s recipe. With Thanksgiving approaching, I decided to try one more time. This time – a success!

    Contents show
    1 Ingredients
    2 Making the Sage and Onion Stuffing
    3 Sage and Onion Stuffing
    3.1 Ingredients
    3.2 Instructions
    3.3 Chula's Expert Tips
    3.4 Nutrition

    Ingredients 

    I used the following ingredients for the Sage and Onion Stuffing: Butter, vegetable oil, onion, dried bread pieces, fresh sage, chicken broth, salt, and freshly ground black pepper. The Master Taste Tester said that the bread pieces should be small, but not so small as to be called crumbs.

    ingredients for sage and onion stuffing

    Making the Sage and Onion Stuffing

    After I cut the bread, I put the pieces in the oven at 325° F for about 10 minutes to dry them out.

    I heated the butter and oil in a 12-inch skillet over medium heat, until the butter melted. Then I added the onion and cooked it for about 10 minutes, until it softened. I made sure that the onion didn’t brown.

    cooking onion in skillet

    Then I added the bread pieces and sage, stirred to combine everything, and gave the Master Taste Tester a taste.

    adding sage to remaining ingredients

    He said that it needed some salt and pepper, and that it shouldn’t be totally loose. so I added salt, pepper, and some chicken broth. After another taste, the Master Taste Tester said that it needed some more binding, so I added another bit of chicken broth. His conclusion was that it was “close.” He said that his mother put the Sage and Onion Stuffing in a large enough container such that it was no more than 1-inch deep, so that’s what I did.

    Sage and onion stuffing ready for oven

    Into a 350° F oven it went for 45 minutes. He said that his mother would periodically take the stuffing out of the oven and give it a stir to crisp up the bread, so I did that after 15 minutes, and after another 15 minutes.

    The Sage and Onion Stuffing was delicious, with buttery bread pieces, and yummy onions highlighted by the taste of sage. Yum!

    Classic Sage and Onion Stuffing is a snap to make with just a few ingredients.

    If you’re looking for another stuffing/dressing recipe, check out my Mushroom Wild Rice Dressing.

    I hope you liked this recipe for Sage and Onion Stuffing as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, ever your email address in the Subscribe box.

    Thank you so much for visiting Pudge Factor. I hope you’ll come back!

    Classic Sage and Onion Stuffing is a snap to make with just a few ingredients.

    Sage and Onion Stuffing

    Dressing or Stuffing – which one is it? Well, in the South, it’s generally Dressing whether it goes into the turkey or not. However, because this is replicating what the Master Taste Tester remembered from growing up in England, we’ll call it Stuffing, even though it doesn’t go into the turkey!
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: British
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 4 servings
    Calories: 220kcal
    Author: Chula King

    Ingredients

    • 4 cups day old bread cut into small pieces and dried in oven
    • 1 large onion, chopped
    • ¼ cup (½ stick) unsalted butter
    • 1 Tablespoon vegetable oil
    • 1-½ Tablespoons minced fresh sage
    • ½ cup chicken broth (See Tip 1)
    • ¼ teaspoon salt
    • ⅛ teaspoon freshly ground black pepper

    Instructions

    • Preheat oven to 350° F.
    • Heat butter and oil in large skillet over medium heat. Add onions; cook, stirring occasionally to prevent browning until softened, about 10 minutes.
    • Transfer to baking dish.
    • Bake 45 minutes, stirring every 15 minutes.
    • Yield: 4 servings.

    Chula's Expert Tips

    1. To make this vegetarian, substitute vegetable broth for the chicken broth.

    Nutrition

    Calories: 220kcal | Carbohydrates: 16g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 30mg | Sodium: 400mg | Potassium: 114mg | Fiber: 1g | Sugar: 2g | Vitamin A: 355IU | Vitamin C: 4.1mg | Calcium: 48mg | Iron: 1.1mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.
    Classic Sage and Onion Stuffing is a snap to make with just a few ingredients.

    Filed Under: Casseroles, Holiday Side Dishes, Vegetables, Vegetarian Dishes

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    Chula King is an award-winning photographer, and videographer behind Pudge Factor. She’s a professor by day and foodie by night showcasing her favorite tried and true recipes.

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