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Eating veggie » Recipes » Roasted Onion, Apple and Sage Stuffing

Roasted Onion, Apple and Sage Stuffing

Prep time 35 mins, cook time 50 mins

Makes 25-28 stuffing balls, approx 35g each

Nut-Free, Suitable for Freezing, Egg-Free

Stuffing close up


  • 1 tbsp olive oil
  • 1 medium onion finely diced
  • Salt and pepper , to taste
  • 180g whole cooked chestnuts tinned or vacuum packed
  • tinned or vacuum packed
  • 100g rolled oats
  • 100g fresh breadcrumbs
  • 2 tbsp dried sage
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 2 tsp onion powder
  • 1 tsp celery salt
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp ground white pepper
  • 2 medium-sized cooking apples (approx. 500g) peeled, cored and finely diced
  • 100g butter (use hard vegan margarine or coconut oil for vegan), melted
  • 50ml vegetable stock


  1. Preheat the oven to 200⁰C/gas mark 6.
  2. Toss the diced onion in the olive oil, season with a little salt and pepper and roast for 30 minutes until soft and just starting to turn brown at the edges. Set aside to cool.
  3. Place the chestnuts into a food processor and pulse until finely chopped. Set aside.
  4. In a large bowl, add the oats, breadcrumbs, chestnuts, herbs, onion powder, celery salt, garlic powder, salt and pepper. Stir well.
  5. Add the diced apple and cooked onion. Mix until well combined.
  6. Next drizzle in the melted butter and stock. Mix very well until all the ingredients are coated in the butter. Set aside at room temperature for 20 minutes.
  7. Form the mixture into 30-35g balls. Bake in the preheated oven on a greased or lined tray for 15 minutes and use tongs to turn the balls over to ensure browning evenly all over. Cook for a further 15 minutes until starting to become crisp and golden brown. Serve immediately. Alternatively, bake the stuffing in a loaf tin for 50-60 minutes, covering with foil for the last 20 minutes. Allow to rest for 15 minutes before slicing.

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