Sage and Onion Stuffing Balls, a delicious vegetarian side dish for your Thanksgiving or festive dinner. Or even a good old Sunday roast. The classic combination of sage and onions might be simple, but heavenly tasty. The stuffing balls can be made from scratch in about 30 minutes.
Some classic recipes never fail to impress. And stuffing is usually simplicity at its best. And if it can be done from scratch with minimal prep or effort, it would be quite a shame to use the boxed stuff when you can get the real deal as easily.
My Sausage Stuffing Balls are more than delicious, but if you'd rather go for a simple vegetarian option, this sage and onion stuffing recipe is for you. I made breadcrumbs from some 2-3 day old granary bread that I had around, but any kind of bread would do.
White bread is probably the more popular option, but do use anything you like. To make the breadcrumbs, simply cut the slices of bread in chunks, add them to a blender, and blitz. It's that easy! If you don't have a blender or food processor, you can grate the bread, and get the same good results.
How to make stuffing balls with sage and onion
Unlike the sausage stuffing which didn't need any binding ingredients, the vegetarian ones do need one, otherwise they would crumble and it would be impossible to get a good shape. And eggs are usually the best biding ingredients for so many dishes.
- add the bread slices to a food processor and blitz until you get breadcrumbs
- in a large bowl, add the breadcrumbs, chopped fresh sage, egg and black pepper - if you don't have fresh sage, the dried one can be used instead
- chop the onion finely
- melt the butter over a medium heat, add the chopped onion with a pinch of salt, and fry gently for 2-3 minutes until soft, but not brown
- leave the fried onion to cool, then add it to the other ingredients
- mix everything well, then with wet hands shape balls out of the mixture - I got 12, but you might get more or less depending on the size of the balls
Baking the stuffing balls
Baking the stuffing separately rather than inside the bird brings even better results. The stuffing balls become golden and crunchy on the outside, but deliciously moist and baked to perfection on the inside.
To get that gorgeous golden colour, oil the roasting tray well with 2 tablespoon of oil, arrange the balls on the tray, then spray them generously with cooking oil spray.
There is no need to turn the balls around during baking, then will be baked through and crispy all over. I absolutely love them, and the pictures don't make justice really - they taste even better than they look. They are great with any kind of roast - from turkey, to chicken, goose, you name it!
A side dish for every occasion
While a regular Sunday roast definitely deserves the best dishes, the biggest holidays of the year get the best food on the table.
For Thanksgiving, I have this delicious Thanksgiving Menu put together for small families, where huge amounts of food aren't required.
Also for Christmas, I have put together a similar Christmas Menu, again with smaller portions that won't leave mountains of leftovers behind.
And these delicious sage and onion balls are absolutely perfect for these 2 occasions, do give them a go!
If you’ve liked my SAGE AND ONION STUFFING BALLS or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Sage and Onion Stuffing Balls, a delicious vegetarian side dish for your Thanksgiving or festive dinner. Or even a good old Sunday roast. The classic combination of sage and onions might be simple, but heavenly tasty. The stuffing balls can be made from scratch in about 30 minutes. Golden, nice and crispy on the outside, but moist on the inside, this is the best stuffing for any roast.
- 200 g breadcrumbs (4-5 bread slices)
- 1 large onion
- 1 egg
- 4 fresh sage leaves
- ⅛ teaspoon ground black pepper
- ¼ teaspoon sea salt
- 2 tablespoon butter
- vegetable oil to drizzle on the roasting tray
- cooking oil spray for the stuffing balls
Cut the bread slices into chunks, and add them to a food processor to blitz until you get breadcrumbs - alternatively you can used store-bought breadcrumbs.
Add the breadcrumbs to a bowl together with the egg, sage leaves chopped finely, and ground pepper.
Chop the onion finely.
In a pan, melt the butter, add the onion and salt, and fry gently on a low to medium heat until the onions are soft, but not brown.
Leave to cool, then add them to the rest of the ingredients.
Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
With wet hands, shape 12 balls out of the stuffing mixture.
Drizzle 1- tablespoons of oil over the roasting tray, arrange the stuffing balls, then spray generously with cooking oil spray.
Bake for 20-25 minutes until golden.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.