Homemade Sage & Onion Stuffing Mix

There’s something incredibly satisfying about turning something that might otherwise go to waste into a useful pantry staple. Whenever I have leftover bread ends or stale slices that aren’t quite fresh enough for sandwiches, I simply pop them into a bag in the freezer. Once I’ve collected enough, they’re ready to become homemade breadcrumbs instead of ending up in the bin.

In this week’s Friday Pantry Day video, I show you exactly how I make homemade breadcrumbs by blitzing frozen bread in a food processor before gently drying them in the oven until they’re completely dry. Once the breadcrumbs are ready, transforming them into this Homemade Sage & Onion Stuffing Mix takes just a few extra minutes.

The beauty of making your own breadcrumbs is that the recipe is incredibly adaptable. I used 200g of breadcrumbs for this stuffing mix, but you can easily double or triple the seasoning depending on how much bread you have available. A standard 700g loaf of bread makes a surprisingly generous number of breadcrumbs, making this a fantastic way to reduce food waste while stocking your pantry at the same time.

Whether you’re preparing for Sunday roast dinners or simply enjoy having homemade pantry staples on hand, this stuffing mix is one you’ll find yourself reaching for time and time again.

Watch the Video

In this week’s Friday Pantry Day video, I’ll show you how I turn leftover frozen bread into homemade breadcrumbs before transforming them into two different pantry staples: this Homemade Sage & Onion Stuffing Mix and my Italian Herb Breadcrumbs.

It’s a simple way to reduce food waste while creating homemade pantry staples you’ll use again and again. Once you’ve made a batch of breadcrumbs, you’ll be surprised just how many different recipes you can make from one simple ingredient.

Friday Pantry Day: How To Never Waste Stale Bread Again

Links to Other Pantry Recipes

This week’s homemade breadcrumbs can also be turned into:

• Italian Herb Breadcrumbs

You may also like:

• Affordable Homemade Gravy & Sauces from Scratch
• The DIY Pantry: Everyday Staples Made Simple
• Homemade Baking Powder

Recipe Card

Ingredients

• 200g homemade dried coarse breadcrumbs
• 4 tsp dried sage
• 6 Tbsp dried onion flakes
• Freshly ground black pepper, to taste

Method

1. Place the homemade dried breadcrumbs into a large bowl.
2. Add the dried sage, onion flakes, and freshly ground black pepper.
3. Stir well until the seasoning is evenly distributed throughout the breadcrumbs.
4. Transfer the stuffing mix to a clean, airtight jar.
   • Condition the breadcrumbs during the first week of storage before storing long term (see Stacey’s Kitchen Tips below).

How to Cook the Stuffing

To prepare the stuffing, combine 200g of Sage & Onion Stuffing Mix with approximately ¾ cup hot chicken stock or warm water, stirring until the breadcrumbs are evenly moistened and holds together.

Allow the mixture to stand for 5 minutes before transferring to a greased baking dish or using it to stuff poultry. I like to shape mine into a log and wrap it in tin foil.

Bake at 170°C for 20-25 minutes, or until lightly golden on top and heated through.

Stacey’s Kitchen Tips

• Freeze leftover bread ends until you have enough to make a batch of breadcrumbs.
• Homemade breadcrumbs must be completely dry before storing.
• To condition the breadcrumbs, gently shake the jar once a day for the first week. If you notice any condensation inside the jar, return the breadcrumbs to the oven until completely dry before storing again.
• Homemade breadcrumbs can also be turned into my Italian Herb Breadcrumbs for another easy pantry staple.

Variations & Substitutions

• Adjust the amount of sage to suit your family’s taste.
• Add dried parsley for extra colour and flavour.
• Mix in a little dried thyme or rosemary.
• Use white, whole meal, or mixed bread to make the breadcrumbs.
• Easily double or triple the recipe depending on how many breadcrumbs you have available.

Storage, Freezer & Make-Ahead Notes

• Store in an airtight jar in a cool, dry pantry.
• Once the breadcrumbs have been properly conditioned, they are shelf stable.
• Best used within 6–12 months.
• Freeze the stuffing mix in a freezer safe bag if you prefer.

Final Thoughts

This is exactly the kind of recipe I love sharing for Friday Pantry Day because it starts with something many people would throw away and turns it into a genuinely useful pantry staple.

Having a jar of Homemade Sage & Onion Stuffing Mix ready to go means stuffing is never more than a few minutes away, whether you’re serving it alongside a Sunday roast, stuffing a chicken, or adding a little extra flavour to family dinners. It’s economical, practical, and another simple way to make the most of the food you already have at home.

I also love that one batch of homemade breadcrumbs can become several different pantry staples. Once you’ve made the breadcrumbs, you’re already halfway to making this stuffing mix and my Italian Herb Breadcrumbs, proving just how versatile one simple ingredient can be.

Stacey