Archive of BBC Food Recipes

Mary Berry's sage and onion stuffing balls

Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Makes 16
From Mary Berry's Absolute Christmas Favourites
These traditional stuffing balls provide the perfect accompaniment to roast poultry - especially at Christmas.


  1. Melt the butter in a saucepan over a medium heat, add the onion and fry gently for 8-10 minutes, or until softened.

  2. Stir in the remaining stuffing ingredients, except for the vegetable oil, until well combined. Season, to taste, with salt and freshly ground black pepper.

  3. Using wet hands, shape the sausage meat mixture into 16 equally-sized balls. Place on a lightly greased baking tray, cover with cling film and chill in the fridge for at least 30 minutes.

  4. Preheat the oven to 200C/180C Fan/Gas 6.

  5. Heat the oil in a large frying pan over a high heat. Add the stuffing balls and fry for 4-5 minutes, turning once during cooking, until golden-brown on both sides.

  6. Return the fried stuffing balls to the baking tray (or, if there is room, place them into the same roasting tray as the turkey or chicken). Cook the stuffing balls in the oven for 20-25 minutes, or until cooked through. If they brown too quickly during cooking, cover with aluminium foil.

  7. Serve with roast turkey, roast chicken, or other roast meat.


  • 40g/1½oz butter, plus extra for greasing
  • 1 large onion, finely chopped
  • 700g/1lb 9oz pork sausage meat
  • 150g/5½oz fresh white breadcrumbs
  • 1 large lemon, juice and finely grated zest
  • 3 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh sage
  • salt and freshly ground black pepper
  • 1 tbsp vegetable oil

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Mary Berry's sage and onion stuffing balls

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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