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Next-level Sage and Onion Stuffing

Next-level Sage and Onion Stuffing

By OcadoLifePublished on 14 November 2025“We’re not just doing any old sage and onion job here,” says chef James Cochran of his Next-Level Sage and Onion Stuffing. “We’re talking depth, soul and that little kick of surprise that makes people stop mid-mouthful and go, ‘Oi, what’s that?’ It has mixed spice for warmth and nostalgia, then it hits with orange zest to make your palate dance.” The stuffing can be made ahead and will keep in the fridge for 2 days. It works brilliantly with James’s roast cockerel – search Sage and Garlic Cockerel online.
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Time and servings

1 hr 30 minsTotal time
10Servings
15 minsPrep time
1 hr 15 minsCooking time

Ingredients

  • 3 tbsp olive oil, plus extra for the tin
  • 4 echalion shallots, finely chopped
  • 8 garlic cloves, crushed or grated
  • 1 tsp mixed spice
  • 2 oranges, zested
  • 200g smoked streaky bacon, finely sliced
  • 900g sausagemeat
  • 30g sage, leaves picked and finely sliced
  • 100g chestnuts, roughly chopped
  • 100g panko breadcrumbs

Method

  • Step 1

    Heat 2 tbsp of the oil in a pan over medium-low heat. Add the shallots and garlic; cook for 15 mins, stirring, until soft. Season well, stir in the mixed spice and orange zest. Remove from the heat and leave to cool.

  • Step 2

    Meanwhile, in a separate pan, heat the remaining oil and fry the bacon until crisp. Drain well and leave to cool on a plate lined with kitchen towel.

  • Step 3

    Combine the sausagemeat, cooled shallot mix and bacon in a large bowl. Add the sage, chestnuts and breadcrumbs; mix well.

  • Step 4

    Grease a terrine mould or loaf tin (approx. 900g/2lb), then pack in the stuffing. Cover with baking paper and foil and chill for up to 2 days.

  • Step 5

    Preheat the oven to 180°C/160°C fan/gas 3. Bake uncovered for 1 hr. Leave to cool for 20 mins before turning out and slicing to serve. Keep leftovers chilled, then crisp up in a pan.