Homemade sage and onion stuffing? How?

[OwlBasket]

I’m not in the uk and usually manage to ignore my cravings for classic Christmas food. This year, apparently, I suddenly need a stuffing. I can’t get the packet mix stuff my grandma used to use. It was paxo I think. Sage and onion in any case.

The internet has many a recipe for stuffing and I seem to have all the ingredients but I’m at a loss as to what the correct method is. Anyone got a tried and tested packet stuffing substitute recipe they’d be kind enough to share?

I'm sorry I can't help you... But I feel exactly the same this year! Managed to nab 2 tiny boxes in the world foods section of my (French) supermarket - so it can be found abroad!
Hopefully a better cook than me will be able to help!

Erm well sausage meat sage and onion will do

I have used decent sausages before

I have made this one before www.raymondblanc.com/recipes/sage-and-onion-stuffing-recipe/

Breadcrumbs (which you can soak in milk if you want to soften them up) then dice and caramelise some red onion or shallot, maybe some garlic too. Allow to cool and add it all to the best sausage meat you can find and add your finely chopped sage. Smoosh it all together put some butter on top and cook in the oven until it goes crispy round the edge. Enjoy!!

My Lidl had loads of boxes of stuffing. Own brand but just like Paxo.

This is the best stuffing recipe ever. I make it and roll into balls before roasting. Can make it with or without the chicken livers - they do add a certain richness though.

I mix breadcrumbs, egg, sage and caramelised onion together and press into a dish and then put in the oven with a knob of butter.

Ah, you've just reminded me of when I was a kid and Mum would make stuffing. I got to tear the bread. I don't remember all the ingredients and how she did it. I think she sauteed onions and celery. Our stuffing always had to be vegetarian in order to met different needs in the family but I suppose you could add meat at this stage. She then mixed the ingredients together and baked separately from the meat in a tray on it's own. It was so delicious.

Home made doesn't taste quite like packet - nice, but different. Everything needs to be minced as tiny as possible to achieve that lovely crisp.

Thank you all! I’ll give it a crack