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Sage and onion stuffing

Sage and onion is a classic stuffing for poultry. It also goes well with pork.


4 onion (chopped)
1 1⁄2 T butter
3⁄4 c bread crumbs (soft, white bread)
3 T sage (fresh sage finely chopped, or 1 1/2 te dried sage)
1 egg (beaten)
1⁄4 c broth (chicken broth)


  1. Melt butter in a pan and cook onion until soft but not brown. Allow to cool.
  2. Mix all the other ingredients in a bowl and stir the onion in.
  3. Season with salt and pepper to taste.
Total time
30 minutes
Cooking time
Preparation time
1 batch


Use this stuffing to fill the tail and neck cavities of the bird or shape it into balls and cook along the roast.


North American cuisine

easy, pan fry, mix
stuffings, roast dinner
American food recipes
Food in U.S.A.