Delia Smith Sage and Onion Stuffing Recipe

This traditional Delia Smith Sage and Onion Stuffing Recipe is a savory and aromatic accompaniment, which features plenty of fresh sage leaves and soft, buttery sweated onions. It’s the definitive Sunday roast side dish, adding a herbaceous depth to poultry or pork in about 40 minutes.

Delia Smith Sage and Onion Stuffing Ingredients

The Aromatics:

• 2 Large Onions: Peeled and finely chopped. The onion provides the moisture and the base flavor profile.
• 50g (2 oz) Butter: Used to gently sweat the onions until they are soft and translucent, removing the raw bite.
• 1 heaped tablespoon Fresh Sage: Finely chopped. Delia is famous for insisting on fresh sage over dried for this recipe, as dried sage can taste musty and overpowering.

The Base & Binder:

• 175g (6 oz) Fresh White Breadcrumbs: Do not use dried packet crumbs or Panko. You want soft, fresh crumbs made from day-old bread (crusts removed) to absorb the onion juices and butter.
• 1 Large Egg: Beaten. This acts as the glue that holds the stuffing balls together so they don’t crumble into dust.
• Salt and Freshly Milled Black Pepper: Essential seasoning.

How To Make Delia Smith Sage and Onion Stuffing

1. Sweat the Onions: Melt the butter in a medium saucepan over gentle heat. Add the finely chopped onions. Cover the pan with a lid and let them “sweat” (cook gently without coloring) for about 10–15 minutes. The onions should be perfectly soft and transparent.
2. Combine: Remove the saucepan from the heat. Stir in the fresh white breadcrumbs and the chopped fresh sage. Mix thoroughly so the butter and onion juices coat the crumbs.
3. Season: Season generous amounts of salt and freshly milled black pepper. Taste a tiny pinch (before adding the raw egg) to ensure the herb balance is right.
4. Bind: Pour in the beaten egg. Stir well until the mixture binds together into a firm paste.
5. Shape: Allow the mixture to cool slightly so it’s easy to handle. You can either use this to stuff the neck end of a chicken/turkey, or shape it into 8–10 stuffing balls.
6. Bake: If baking separately (which ensures a crispy exterior), place the balls on a greased baking sheet. Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, or until the outside is crisp and golden brown.

Recipe Tips

• Fresh Breadcrumbs: To make fresh breadcrumbs, simply pulse slices of white bread (crusts off) in a food processor. Do not dry them out. The moisture in the bread is needed for the fluffy interior texture.
• The “Fresh Sage” Rule: Dried sage has a very different, potent, and sometimes metallic flavor profile. Because sage is the star ingredient here, fresh leaves offer a fragrant, earthy warmth that dried simply cannot match.
• Onion Texture: Do not rush the onion cooking stage. If the onions are still crunchy when you mix them with the breadcrumbs, they will remain crunchy in the finished stuffing, which disrupts the soft texture.
• Stuffing Safety: If stuffing a bird, only stuff the neck end, not the main cavity. Stuffing the main cavity blocks heat circulation and can lead to uneven cooking or food safety issues.

What To Serve With Delia Smith Sage and Onion Stuffing

• Roast Chicken: The classic pairing.
• Roast Pork: Sage and onion cuts through the richness of pork fat perfectly.
• Turkey: Essential for Christmas dinner.
• Vegetarian Nut Roast: Makes a great savory side for non-meat eaters.

How To Store Delia Smith Sage and Onion Stuffing

• Refrigerate: Store cooked stuffing balls in an airtight container for up to 3 days.
• Freezing: You can freeze the uncooked stuffing balls on a tray, then bag them. Bake from frozen (add 5-10 minutes to the cooking time). Baked stuffing also freezes well for 1 month.

Delia Smith Sage and Onion Stuffing Nutrition Facts

• Calories: 140 kcal
• Carbohydrates: 18g
• Fat: 6g
• Protein: 3g
• Sugar: 2g

Nutrition information is estimated per stuffing ball (yields approx 8).

FAQs

Try More Recipes:

• Delia Smith Onion Gravy Recipe
• Delia Smith French Onion Soup​ Recipe
• Delia Smith Roast Potatoes Recipe