Delia Smith Sage and Onion Stuffing

This classic Delia Smith sage and onion stuffing is everything a traditional stuffing should be. Soft in the middle, lightly crisp on top, and deeply savoury with the warmth of butter, onion, and fragrant sage. It is an easy recipe that comes together quickly and suits both beginners and confident home cooks. From start to finish, it takes about 50 minutes and delivers comforting, familiar flavour every time.

Ingredients

For the bread base

• 200g white breadcrumbs, fresh or dried
• 1 tsp salt
• ½ tsp freshly ground black pepper

For the onion mixture

• 1 large onion, finely chopped
• 75g unsalted butter
• 1 tbsp fresh sage, finely chopped, or 1½ tsp dried sage

For binding

• 1 large egg
• 2 to 3 tbsp milk

How to Make Delia Smith Sage and Onion Stuffing

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Lightly butter a shallow baking dish so the stuffing does not stick.
• Cook the onion: Melt the butter gently in a frying pan over low heat. Add the chopped onion and cook for 8 to 10 minutes until soft and translucent, not browned.
• Add the sage: Stir the sage into the softened onions and cook for 30 seconds so the flavour releases into the butter.
• Mix the stuffing: Place the breadcrumbs in a large bowl. Add salt and pepper, then pour over the hot onion and butter mixture. Stir well until evenly combined.
• Bind the mixture: Beat the egg with 2 tablespoons of milk, then mix into the breadcrumbs. The mixture should be moist but not wet. Add a little more milk if needed.
• Bake: Spoon the stuffing into the prepared dish and level the top gently. Bake for 30 to 35 minutes until lightly golden and crisp on top.
• Rest and serve: Remove from the oven and allow to rest for 5 minutes before serving so it holds its shape neatly.

Tips for Perfect Sage and Onion Stuffing

Why is my stuffing dry?

Dry stuffing usually means not enough liquid. Add milk gradually until the mixture feels soft and slightly springy before baking.

Can I make this ahead of time?

Yes. Assemble the stuffing, cover, and refrigerate for up to 24 hours. Bake fresh on the day for best texture.

How do I get a crisp top?

Bake uncovered on the middle shelf and avoid overpacking the mixture. A shallow dish helps the surface brown evenly.

Can I cook this inside the bird?

It can be cooked separately for safety and better texture. Baking it in a dish also allows the top to crisp properly.

Serving Suggestions

• Serve with roast chicken, turkey, or pork
• Pair with roast potatoes and gravy
• Add to a vegetarian roast dinner with nut loaf or squash

Storage

Room temperature

Keep covered and use within 4 hours once baked.

Refrigerator

Store in an airtight container for up to 2 days. Reheat thoroughly in the oven before serving.

Freezing

Freeze baked stuffing for up to 1 month. Defrost overnight in the fridge and reheat until piping hot.

Nutrition

• Calories: 220 kcal
• Carbohydrates: 22g
• Protein: 6g
• Fat: 12g
• Saturated fat: 7g
• Sodium: 380mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Sage and Onion Stuffing

Recipe by Milli RoseCourse: Side DishCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic British sage and onion stuffing with soft centres and a lightly crisp top. Simple, comforting, and perfect for roast dinners.

Ingredients

• 200g white breadcrumbs

• 1 large onion, finely chopped

• 75g unsalted butter

• 1 tbsp fresh sage or 1½ tsp dried sage

• 1 large egg

• 2–3 tbsp milk

• Salt and black pepper

• Butter for greasing

Directions

• Preheat oven to 200°C or 180°C fan and grease a shallow baking dish.
• Cook chopped onion gently in butter until soft and translucent.
• Stir in sage and cook briefly to release flavour.
• Mix breadcrumbs, seasoning, and onion mixture in a bowl.
• Add beaten egg and enough milk to bind into a moist mixture.
• Transfer to dish, level the top, and bake until golden.
• Rest briefly before serving.

Notes

• Do not brown the onions or the stuffing will taste bitter.
• Add liquid gradually to avoid a soggy texture.
• Best baked separately for even cooking.