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Classic Sage and Onion Stuffing is a snap to make with just a few ingredients.
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5 from 1 vote

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!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dish
Cuisine: British
Servings: 4 servings
Calories: 220kcal


  • 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
  • teaspoon freshly ground black pepper


  • 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.


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


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