Homemade Sage & Onion Stuffing
A simple homemade Sage & Onion Stuffing Mix made with dried breadcrumbs and pantry staples. Perfect for roast dinners and stuffing poultry.
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Ingredients
- 200 g homemade dried coarse breadcrumbs
- 4 tsp dried sage
- 6 Tbsp dried onion flakes
- freshly ground black pepper to taste
Instructions
- Place the homemade dried breadcrumbs into a large bowl.
- Add the dried sage, onion flakes, and freshly ground black pepper.
- Stir well until the seasoning is evenly distributed throughout the breadcrumbs.
- 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 above).
How to Cook 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 then wrap in foil.
- Bake at 170°C for 20-25 minutes, or until lightly golden on top and heated through.
Notes
Notes
- Use completely dried homemade coarse breadcrumbs.
- Watch this week's Friday Pantry Day video to see how I make homemade breadcrumbs.
- Condition freshly dried breadcrumbs before long-term storage.
Variations
- Add parsley, thyme, or rosemary.
- Adjust the sage to suit your taste.
- Scale the recipe to match the amount of breadcrumbs you have.
Storage
- Store in an airtight jar.
- Condition for the first week.
- Best used within 6–12 months.