EASY SAGE AND ONION STUFFING BALLS
Want an easy stuffing recipe that can be made ahead of time and takes just a few minutes? Try my delicious Easy Sage and Onion Stuffing Balls recipe that has been in my family for decades!
Provided by Eb Gargano
Categories Side Dish
Time 45m
Number Of Ingredients 7
Steps:
- Preheat your oven to 200C / 180C fan / gas mark 6 / 400F and grease a tin big enough to hold all the stuffing balls - I usually use a small roasting tin.
- Drizzle a tablespoon of olive oil into a saucepan. Add the diced onion and put the lid on. Cook over a low heat for about 5 minutes, stirring occasionally, until the onion is soft but not brown.
- Meanwhile grate the bread for the breadcrumbs and place in a large bowl. (see note)
- When the onions are ready, tip into the bread crumbs. Add the herbs, salt and pepper and stir thoroughly.
- Allow the mixture to cool slightly and then add the beaten egg and stir together. Divide the mixture into 12 and shape into balls. Place in your greased tin and cook for 30 minutes or until they are golden brown and cooked through.
Nutrition Facts : Calories 64 kcal, Carbohydrate 9 g, Protein 2 g, Fat 2 g, Cholesterol 13 mg, Sodium 92 mg, Sugar 1 g, ServingSize 1 serving
SAGE AND ONION STUFFING BALLS
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.
Provided by Daniela Apostol
Categories Side Dish
Time 25m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 92 kcal, Carbohydrate 13 g, Protein 3 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 19 mg, Sodium 193 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SAGE AND ONION STUFFING
Use our best stuffing recipe to make classic sage and onion stuffing balls with no "box" flavour. This stuffing is great for vegetarians or to stuff your turkey this Christmas.
Provided by BBC Food
Categories Side dishes
Yield Serves 6
Number Of Ingredients 6
Steps:
- Sweat the onion in the oil, until soft but not coloured
- Mix together the onion, sage and breadcrumbs and season well.
- Add enough of the beaten egg to bind the mixture together and use to stuff meat or poultry or to roll into individual stuffing balls.
- If making stuffing balls, cook in a roasting tin for 30 minutes.
CHEESY SAGE & ONION STUFFING BALLS
Enjoy these cheese, sage and onion stuffing balls with your Christmas dinner or Sunday roast. With a cheesy twist, they make a moreish side dish
Provided by Good Food team
Categories Side dish
Time 1h5m
Number Of Ingredients 8
Steps:
- Heat the oil in a frying pan over a medium heat and fry the onion for 10 mins until tender. Add the leek and fry for another 10 mins until softened. Tip the vegetables into a bowl and leave to cool for a few minutes.
- Heat the oven to 180C/160C fan/gas 4. Stir the breadcrumbs, sage, parmesan and eggs into the vegetable mixture and combine using clean hands. Season with salt, pepper and a grating of nutmeg. Divide the mixture into 12 portions, dampen your hands and roll the portions into small balls between your palms. Place the stuffing balls on an oiled baking tray. Drizzle with another 1 tbsp oil and bake for 25-30 mins, turning halfway through, until golden and crisp. Grate over a little more cheese before serving.
Nutrition Facts : Calories 357 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.92 milligram of sodium
SAGE, LEEK & ONION BALLS
Too good to be kept for Christmas, why not make double of these stuffing balls and keep some in the freezer?
Provided by Good Food team
Categories Side dish
Time 1h20m
Yield Makes 16 small balls, plus 250g extra to stuff a 5kg turkey
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Heat the oil in a large frying pan, then soften the onions, leek and celery for 15 mins with the pan covered. Put the sausagemeat into a bowl. Once the onion mix has cooled, tip onto the sausagemeat, add the sage, bread, egg and seasoning, then mix really well with your hands.
- Set aside 250g to stuff the turkey, then shape the rest into 16 balls, wrapping each with bacon. Sit these on a non-stick baking sheet, cover with foil, then bake for 15 mins. Uncover, then bake 30 mins more until the bacon is golden. Garnish with a sage sprig, if you like.
Nutrition Facts : Calories 131 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Protein 6 grams protein, Sodium 0.72 milligram of sodium
SAGE AND ONION STUFFING
Complete a roast dinner with sage and onion stuffing. Make it even easier by packing the mixture into a small baking dish instead of rolling into balls
Provided by Esther Clark
Categories Side dish
Time 55m
Yield Makes 12 balls (serves 4)
Number Of Ingredients 8
Steps:
- Heat the butter and oil in a frying pan. Fry the onion, bay and a pinch of salt gently for 15 mins over a low heat until the onions are softened and translucent. Add the garlic and sage and fry for 1 min. Leave to cool for 10 mins.
- Heat the oven to 180C/160C fan/gas 4. Stir the breadcrumbs and beaten egg through the onion mixture. Season to taste. Divide into 12 balls, weighing for accuracy, if you like. Bake on a flat baking sheet lined with parchment for 25-30 mins or until golden brown. Serve as part of a roast dinner.
Nutrition Facts : Calories 214 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
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