As the sun dips below the horizon and the air fills with the warmth of home, a delightful aroma begins to beckon. There’s a certain joy in transforming humble ingredients like red onions and sourdough into a comforting stuffing, making an ordinary meal feel special. A recent rainy afternoon found me rummaging through my pantry, leading me to rediscover a forgotten stash of rolled oats and some rustic sourdough bread. With fragrant thyme and a splash of red wine, what started as a casual kitchen experiment quickly turned into a culinary gem—the kind of stuffing that has graced my holiday table and cozy dinners alike.
This red onion and sourdough stuffing combines robust flavors with a wonderfully creamy texture, inviting everyone to savor each bite. Perfect for elevating a simple family meal or adding flair to a festive feast, it promises to be a crowd-pleaser, all while being a breeze to whip up. Join me in uncovering the beauty and ease of this mouthwatering dish that redefines what stuffing can be!
Why is Red onion & sourdough stuffing so special?
Comforting taste: This stuffing brings warmth and nostalgia, making every meal feel like a celebration.
Easy to prepare: With straightforward steps, you’ll have a delicious dish ready in about 25 minutes—perfect for busy weeknights!
Unique flavor blend: The sweetness of red onions and the earthiness of thyme paired with a hint of red wine create a delightful taste sensation.
Versatile dish: Enjoy it as a side for rotisserie chicken or stuffed into bell peppers for a tasty twist.
Wholesome ingredients: Packed with oats and bread, it’s a hearty option that leaves you feeling satisfied without the heaviness of traditional recipes.
Crowd-pleaser: Whether it’s a cozy family dinner or a holiday feast, this stuffing is destined to impress and keep everyone coming back for more!
Red Onion & Sourdough Stuffing Ingredients
For the Base
- Rolled oats – Adds a delightful texture and helps bind the stuffing together.
- Milk – Soaks the oats, providing creaminess and flavor.
- Unsalted butter – Enhances richness; don’t forget extra for greasing!
For the Aromatic Mixture
- Red onions – Bring a sweet and savory depth that’s hard to resist.
- Thyme – Fresh thyme offers a fragrant herbaceous note that brightens the dish.
- Red wine – Adds complexity; opt for a quality wine you’d enjoy sipping!
- Marmite – A secret ingredient that boosts umami flavor.
For the Binding
- Sourdough bread – Provides a crusty texture and a unique sourness—perfect for this stuffing!
- Garlic – Infuses the stuffing with a lovely savory depth.
- Nutmeg – A pinch contributes warm spices and enhances the overall flavor.
- Fine sea salt – Essential for bringing out the flavors in your stuffing.
- Freshly ground black pepper – Adds a subtle kick; adjust to your taste.
- Sherry, white wine, or milk – Use whichever you have on hand to achieve the desired consistency.
This red onion & sourdough stuffing is not only easy to make but also offers an incredible taste that will leave your family asking for seconds!
How to Make Red Onion & Sourdough Stuffing
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Preheat your oven to 200ºC (gas mark 6) to ensure it’s hot and ready for your delicious stuffing to bake to perfection.
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Soak the rolled oats in 70ml of milk in a large bowl. This step allows the oats to absorb moisture, creating a creamy base for your stuffing.
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Melt 30g of the unsalted butter in a large frying pan over medium heat. Add the finely chopped red onions and a pinch of salt. Sauté for 10-15 minutes until the onions are soft and lightly golden.
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Add the picked thyme leaves and the 80ml of red wine to the pan. Raise the heat, cooking until the liquid reduces by half, and then stir in 1 tsp of Marmite before removing from heat.
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Blend two slices of sourdough bread into fine crumbs using a food processor. Roughly chop the third slice and set aside.
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Combine all remaining ingredients (except the chopped bread) into the soaked oats mixture. It should feel clumpy yet still loose; if it’s too dry, add a little more sherry or milk until you reach the desired moisture.
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Grease an oven dish (about 25x20cm) with butter, then pour the stuffing mixture in evenly, spreading it out gently.
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Top the stuffing with the chopped sourdough bread and dot with the remaining butter for a rich, crispy finish.
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Bake for 20-25 minutes until the top is beautifully golden and crisp.
Optional: Serve with fresh herbs sprinkled on top for an added burst of color and flavor.
Exact quantities are listed in the recipe card below.
Red Onion & Sourdough Stuffing Variations
Feel free to get creative with this recipe and tailor it to your taste; exploring new flavors can be incredibly rewarding!
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Gluten-Free: Substitute sourdough with gluten-free bread or oats for a delightful alternative that maintains texture.
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Dairy-Free: Use almond milk and vegan butter to whip up a delicious stuffing, ensuring everyone at your table can enjoy.
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Herb-Infused: Experiment with different herbs like rosemary or sage for a unique flavor profile that will surprise your family.
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Savory Addition: Add cooked sausage or bacon for a meatier stuffing, enhancing the depth of flavor and adding a delightful crunch.
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Nutty Twist: Toss in some chopped walnuts or hazelnuts to introduce a wonderful crunch and earthiness to your dish.
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Vegetable Boost: Add sautéed mushrooms or diced carrots for colorful nutrition and added moisture, enriching the overall flavor.
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Spicy Kick: Mix in a pinch of red pepper flakes or a dash of sriracha to elevate the heat level, making your stuffing unforgettable.
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Fruit-Filled: Consider adding dried cranberries or chopped apples for a touch of sweetness, striking a beautiful balance with savory ingredients.
How to Store and Freeze Red Onion & Sourdough Stuffing
Fridge: Store your leftover red onion & sourdough stuffing in an airtight container for up to 3 days. This will keep it fresh while preventing it from drying out.
Freezer: If you want to keep it longer, freeze the stuffing in portions for up to 3 months. Make sure to use freezer-safe bags or containers.
Reheating: To reheat, simply thaw in the fridge overnight, then warm it in the oven at 180ºC until heated through, about 20 minutes—great for leftover enjoyment!
Wrap Carefully: If freezing, wrap tightly in plastic wrap before placing in a container to avoid freezer burn and preserve flavor.
Make Ahead Options
These savory red onion & sourdough stuffing preparations are perfect for busy cooks looking to save time during meal prep! You can prepare the stuffing mixture—soaking the oats in milk and combining it with sautéed onions, thyme, and other ingredients—up to 24 hours in advance. Just refrigerate it in an airtight container. Additionally, you can also chop the sourdough bread and store it separately to maintain its crispness. When you’re ready to serve, simply transfer the chilled mixture to a greased baking dish, top it with the bread, dot with butter, and bake as instructed. This way, you’ll enjoy the comforting flavors of red onion & sourdough stuffing with minimal effort on busy weeknights!
Tips for the Best Red Onion & Sourdough Stuffing
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Proper Soaking: Ensure oats are soaked for at least 15 minutes; this allows them to absorb milk, creating a harmonious texture in your red onion & sourdough stuffing.
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Caramelized Onions: Don’t rush cooking the onions! Take your time to caramelize them fully, enhancing their sweetness and adding depth of flavor.
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Consistent Crumb Size: When processing the sourdough, aim for uniform crumbs. This helps the stuffing bind well and ensures even cooking.
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Adjust to Taste: Feel free to modify seasonings, like adding more thyme or a pinch of chili flakes, to customize your red onion & sourdough stuffing to your family’s preference.
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Watch Baking Time: Keep an eye on the stuffing near the end of baking to prevent over-browning; golden is ideal, and a quick glance ensures perfect results every time!
What to Serve with Red Onion & Sourdough Stuffing?
This delightful stuffing pairs perfectly with an array of dishes, transforming your meal into a comforting feast.
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Roast Chicken: The juicy, tender chicken complements the savory stuffing, creating a balanced and satisfying plate. Serve warm for a classic pairing that never fails to please.
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Grilled Vegetables: Freshly grilled vegetables like zucchini and bell peppers add vibrant colors and crunch. Their charred flavors mingle beautifully with the rich stuffing, enhancing your dining experience.
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Cranberry Sauce: The tartness of cranberry sauce cuts through the savory elements, adding a refreshing contrast that elevates every bite. It’s a seasonal favorite that brings joy to the table!
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Simple Green Salad: A light salad featuring mixed greens and a tangy vinaigrette offers a refreshing balance to the hearty stuffing. The crispness of the vegetables will leave you feeling satisfied yet energized.
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Savory Mashed Potatoes: Creamy mashed potatoes add indulgent richness, creating a delightful comforting experience when paired with the stuffing. Who can resist that combination?
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Mulled Wine: Serve a warm glass of mulled wine alongside your meal for a cozy touch. Its warm spices echo the flavors in the stuffing, enhancing the overall dining experience.
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Apple Crisp: End your meal on a sweet note with a warm apple crisp. The sweetness and spice perfectly complement the savory stuffing, making each bite a heartwarming delight.
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Homemade Bread: Freshly baked bread allows you to savor every last bit of the stuffing, providing a delightful texture contrast. It’s the perfect vessel for adding a bit more comfort to your plate.
With these delightful pairings, your red onion & sourdough stuffing is sure to shine as the star of the meal!
Red Onion & Sourdough Stuffing Recipe FAQs
What is the best way to select ripe red onions?
Absolutely! When choosing red onions, look for firm, smooth skins without any dark spots or blemishes. They should feel heavy for their size and have vibrant, deep purple color. Avoid onions that are soft, shriveled, or sprouting, as these may affect the flavor and texture of your stuffing.
How should I store leftover red onion & sourdough stuffing?
To keep your red onion & sourdough stuffing fresh, store it in an airtight container in the fridge for up to 3 days. If you want to keep it longer, consider freezing it. Wrap it tightly in plastic wrap, place it in a freezer-safe container, and it can last up to 3 months; just don’t forget to label it!
Can I freeze red onion & sourdough stuffing?
Yes, you can easily freeze this stuffing! First, let it cool completely after baking. Then, portion it into freezer-safe bags, removing as much air as possible to prevent freezer burn. When ready to enjoy, thaw it overnight in the fridge and reheat in the oven at 180ºC until heated through, about 20 minutes.
What if my onions are not caramelizing properly?
Very! If your onions aren’t caramelizing, ensure you’re cooking them over medium to medium-low heat. Adding a pinch of salt early on helps draw moisture out of the onions, enhancing the caramelization process. If they start to brown too quickly, reduce the heat and give them more time. Remember, patience wins with good caramelization!
Are there any allergy considerations with red onion & sourdough stuffing?
Definitely! When making this recipe, consider common allergenic ingredients. Both oats and sourdough bread can contain gluten, so opt for gluten-free oats and bread if necessary. Also, note that Marmite contains yeast extract, so avoid it if you’re sensitive to yeast or following a specific diet.
How can I make the stuffing vegetarian-friendly?
For a vegetarian version of red onion & sourdough stuffing, simply substitute the red wine with vegetable broth or use more milk for cooking. This will maintain the delicious flavors while keeping it meat-free. Also, check that your sourdough bread doesn’t contain animal-derived ingredients, ensuring it’s vegetarian-friendly!
Savory Red Onion & Sourdough Stuffing Your Family Will Love
Ingredients
Equipment
Method
- Preheat your oven to 200ºC (gas mark 6).
- Soak the rolled oats in 70ml of milk in a large bowl.
- Melt 30g of unsalted butter in a frying pan over medium heat. Add onions and salt, sauté for 10-15 minutes until golden.
- Add thyme and red wine to the pan, cooking until the liquid reduces by half. Stir in Marmite and remove from heat.
- Blend two slices of sourdough into crumbs and roughly chop the third slice.
- Combine remaining ingredients, except chopped bread, into the soaked oats mixture.
- Grease an oven dish with butter, pour in the stuffing mixture evenly.
- Top with chopped sourdough bread and dot with remaining butter.
- Bake for 20-25 minutes until golden and crisp.