Sage and Onion Stuffing for Roast Chicken
Elevate your roast chicken dinner with this classic sage and onion stuffing, bursting with the comforting flavors of rich butter, sweet caramelized onions, and fresh, earthy sage. Perfect for filling the cavity of a whole bird or baking as a savory side dish, this recipe uses day-old bread to create a rustic, hearty texture that soaks up every bit of flavorful stock. With just 15 minutes of prep and straightforward directions, this stuffing is a simple yet irresistible addition to your holiday feast or Sunday roast. Whether tucked into a golden roast chicken or served in its own beautifully crisped dish, this sage and onion stuffing is a crowd-pleaser that complements any table.
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Recipe Information
Ingredients
- 50 grams Unsalted butter
- 2 medium Yellow onion
- 12 leaves Fresh sage leaves
- 200 grams Day-old bread
- 120 milliliters Vegetable or chicken stock
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Olive oil (optional, for greasing)
Instructions
Preheat your oven to 180°C (350°F). If you plan to bake the stuffing separately, lightly grease a small baking dish with olive oil or butter.
Peel and finely chop the onions. Stack the fresh sage leaves, roll them tightly into a bundle, and slice them thinly to create fine ribbons.
In a large skillet, melt the butter over medium heat. Add the chopped onions and cook for 5-7 minutes until softened and translucent, stirring occasionally to prevent browning.
Stir in the sliced sage leaves and cook for an additional 1-2 minutes until fragrant.
While the onions are cooking, cut the day-old bread into small cubes (around 1 cm or 1/2 inch pieces). Alternatively, you can tear the bread into rough chunks for a more rustic texture.
Transfer the onion and sage mixture to a large mixing bowl. Add the bread cubes and toss to combine evenly.
Gradually pour in the stock, stirring gently as you go. The bread should start to absorb the liquid and become slightly softened, but not overly soggy.
Season the mixture with salt and black pepper, tasting and adjusting as necessary.
If using as a stuffing inside a roast chicken, loosely fill the cavity of the bird with the mixture. Ensure not to pack it tightly, as it needs room to expand while cooking. Roast the chicken according to your recipe's directions.
If baking separately, transfer the stuffing mixture to the prepared baking dish. Cover it with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to crisp up.
Serve warm as a side dish or as part of a roast chicken meal, garnished with additional fresh sage leaves if desired.
Nutrition Facts
Calories |
1042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 2615 mg | 114% | |
| Total Carbohydrate | 122.1 g | 44% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 19.7 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 393 mg | 30% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 638 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
