Super Quick and Easy Stuffing

A roast dinner is not complete without stuffing! Whether you are looking to serve stuffing with your Sunday roast or you are looking for a quick stuffing recipe for Thanksgiving (my US friends) then you’re in the right place.

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This super easy stuffing can be prepared in minutes and produces a delicious light and airy herby stuffing. I could eat this with gravy alone, but it complements roast meats perfectly.

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Super Quick and Easy Stuffing Recipe

Serves: 4
Preparation Time: 5 minutes
Baking Time: 50 minutes


  • 1 tbsp butter
  • 1 large red onion finely chopped
  • 1 tsp dried sage
  • 0.25 tsp dried thyme
  • 0.25 tsp ground sea salt
  • freshly cracked black pepper to taste
  • 110g self raising flour
  • 100 ml extra virgin olive oil (I would recommend Odysea Extra Virgin Olive Oil)


  1. Preheat oven to 180 °C fan (200 °C conventional oven).
  2. Place butter in a small baking dish. I use an small 20 cm x 15 cm enamel pie dish which you can purchase here. Place in the oven for a few minutes to melt the butter. Swivel the dish slightly to ensure the melted butter coats the bottom and sides of the dish.
  3. Combine the remaining ingredients together and mix with a spoon. It will look course and not very dough like at all, but don’t worry.
  4. Divide the mixture into 8 and use your hands to press each eighth of the mixture together and roll into balls. Arrange the balls in the pie dish. They should fit snugly into the dish. Cover with foil. OR Just pour the mixture straight into the pie dish and press it down into an even layer using the back of a spoon and then cover with foil. I do the first method (shaping into balls) for better presentation.
  5. Bake for 40 minutes. Remove foil, crank up the oven to 200 °C fan (220 °C conventional) and bake for an additional 10 minutes until the top is slightly brown.

Yorkshire Pudding

When it comes to British cuisine I always look forward to a roast dinner. As per tradition this was previously reserved to Sundays in our household. However, since covid-19 happened and we are now at home during the week, a mid-week roast is now our thing. And a traditional English roast would not be complete without Yorkshire puddings!

For my non-British readers, a Yorkshire Pudding is not actually a dessert, as the name suggests, but is traditionally a side dish originating in Yorkshire in the north of England. It is made from a batter of flour, eggs and milk, and is cooked in a muffin tin or ramekin with hot oil. As the batter cooks the sides rise and it becomes light, fluffy and slightly crisp on the outside. The higher the sides rise, the better. It can be served as a side dish for a roast dinner or it can be filled with a variety of fillings, a popular filling is sausages, mashed potato and gravy (yes, all three together).

This simple dish has 4 main ingredients, is so easy to make and is really delicious.


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Yorkshire Pudding Recipe

Serves: 4-6 (makes 4 large puddings or 12 mini puddings)
Preparation Time: 10 minutes
Cooking Time: 15-17 minutes


  • 60 ml light olive oil or vegetable oil
  • 110 g plain flour
  • 140 ml whole milk
  • 1 large egg
  • pinch of salt and pepper to taste


  1. Pre-heat oven to 220 °C fan (240 °C conventional).
  2. Add oil to your Yorkshire pudding tin or muffin tin as follows: 3tsp oil per hole for a 4 hole Yorkshire pudding tin, or 1 tsp per hole for a 12 hole muffin tin. Place the tin in the oven for 10 minutes to heat up the oil.
  3. In the meantime, add the flour, salt and pepper to a large bowl.
  4. Beat the egg then whisk in the milk.
  5. Slowly add the egg and milk mixture to the flour whilst whisking. Whisk until a smooth batter is formed. It should be around the consistency of pancake batter.
  6. Remove the Yorkshire pudding tin or muffin tin from the oven and pour the batter into the holes.
  7. Place the tin back into the oven and bake for 15-17 minutes until the sides of the puddings have risen and the puddings are nice and brown.


  • Serve as a side dish with roast beef or roast chicken.
  • Stuff with mashed potatoes, sausages and gravy for an indulgent main dish.