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Gordon Ramsay Sage and Onion Stuffing Balls

Gordon Ramsay Sage and Onion Stuffing Balls - recipe card
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Golden, crisp stuffing balls with a fluffy interior, packed with sweet caramelized onions and aromatic sage. These meat-free, alcohol-free balls are the perfect accompaniment to any roast dinner, delivering restaurant-quality flavor with everyday ingredients.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large onion (about 1 cup), finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh sage leaves, finely chopped (or 2 teaspoons dried sage)
  • 4 cups (about 8 slices) day-old white bread, crusts removed, cut into 1/2-inch cubes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1 large egg, lightly beaten
  • 1/3 cup vegetable stock (or mock chicken stock), warm
  • 2 tablespoons olive oil, for brushing

Instructions

  1. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper and lightly grease it with olive oil.
  2. In a large skillet, melt butter over medium heat. Add diced onion and cook, stirring occasionally, for 5-7 minutes until soft and translucent, then reduce heat to medium-low and continue cooking for 5 more minutes until lightly golden and sweet. Add garlic and cook for 1 minute until fragrant.
  3. Stir in chopped sage and cook for 30 seconds until wilted and aromatic. Remove from heat and let cool slightly.
  4. In a large bowl, combine bread cubes, salt, pepper, and nutmeg. Add the onion mixture and toss well to distribute evenly.
  5. In a small bowl, whisk together beaten egg and warm stock. Pour over the bread mixture and mix with your hands until the bread is evenly moistened and starts to clump together. The mixture should hold its shape when squeezed; if too dry, add a splash more stock, if too wet, add a few more bread cubes.
  6. Let the mixture rest for 5 minutes to allow the bread to absorb the moisture.
  7. Using a 1/4-cup measure or ice cream scoop, portion the mixture and roll into 12 equal balls (about 2 inches in diameter). Place on the prepared baking sheet, spacing 2 inches apart.
  8. Lightly brush each ball with olive oil. Bake for 20-25 minutes, turning halfway through, until golden brown and crisp on the outside and heated through (internal temperature should reach 165°F / 74°C).
  9. Remove from oven and let rest for 5 minutes before serving.

Notes

Storage: Keep leftover stuffing balls in an airtight container in the refrigerator for up to 3 days. Freezing: Freeze baked balls on a tray until solid, then transfer to a freezer bag; they will keep for up to 2 months. Reheating: Reheat in a 350°F (177°C) oven for 10-12 minutes until hot and crisp. Alternatively, reheat in an air fryer at 350°F (177°C) for 5-6 minutes. Do not microwave as they will become soggy.

Nutrition

Keywords: sage and onion stuffing, stuffing balls, Gordon Ramsay stuffing, vegetarian stuffing, Christmas side dish, roast dinner side, meat-free stuffing, onion sage stuffing, homemade stuffing, British stuffing, holiday recipe, easy stuffing recipe

Find it online: https://gordonramsayeats.com/gordon-ramsay-sage-and-onion-stuffing-balls/