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Sage and Onion Stuffing

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 20 g Flora Buttery
  • 2 medium onions chopped
  • 5 grams Knorr Vegetable Stock Cube
  • 2 tbsp fresh sage leaves or 2-3 tsp dried
  • 1 tbsp freshly chopped parsley
  • 225 g breadcrumbs
  • 400 g good quality sausage meat
  • 1 small egg
  • zest of 1/2 lemon (optional)
  • Black pepper

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

240kcal

Energy (kJ)

1001kJ

Protein (g)

8.5g

Carbohydrate incl. fibre (g)

22.7g

Carbohydrate excl. fibre (g)

20.8g

Sugar (g)

3.5g

Fibre (g)

1.8g

Fat (g)

13.1g

Saturated fat (g)

4.4g

Unsaturated fat (g)

0.9g

Monounsaturated fat (g)

0.4g

Polyunsaturated fat (g)

0.5g

Trans fat (g)

0.0g

Cholesterol (mg)

36mg

Sodium (mg)

612mg

Salt (g)

1.53g

Vitamin A (IU)

49IU

Vitamin C (mg)

2.9mg

Calcium (mg)

49mg

Iron (mg)

1.22mg

Potassium (mg)

83mg

Total

2405kcal

10006kJ

84.8g

226.8g

208.5g

34.7g

18.4g

130.7g

44.3g

8.9g

3.5g

5.3g

0.1g

365mg

6119mg

15.30g

487IU

29.4mg

491mg

12.24mg

830mg


  • 1 Fry the onion in the Flora until softened. Add the stock cube to dissolve.
  • 2 Coarsely chop the herbs and add to the pan.
  • 3 Once the stock cube has dissolved completely, add the breadcrumbs and mix together.
  • 4 Add in the sausage meat, egg, lemon zest and black pepper and mix well together. Spoon into a small ovenproof dish.
  • 5 Bake in preheated oven 180°C, 160°C fan, Gas mark 4 for around 30-40 minutes.