Classic sage and onion stuffing


  • 2 roughly chopped onions
  • 200 gram torn white bread
  • handful sage leaves or 1 tsp dried sage
  • salt and pepper


  • For a medium-sized chicken, pulse in a food processor the onions, white bread, sage and salt and pepper. If you like a ‘bound stuffing’, add 1 egg.
  • Change out the herbs, add dried fruit such as cranberries, or some citrus zest, or chopped nuts – there are no hard and fast rules, so go off-piste and improvise.
  • To ensure the stuffing cooks properly inside the chicken (undercooked stuffing could harbour bacteria from the chicken) aim for a moist, not dry, stuffing and spoon it in loosely – don’t compact it. Or, if placing into your Kiwi Cooker, simply place into some cheese cloth and put ontop of your food in the top basket.

    If you need Cheese Cloth go to:

Leave a comment