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Moth-free stuffing

A handful of natural ingredients, none belonging to the order Lepidoptera.

Stuffing balls. Credit: Canva

Stuffing balls. Credit: Canva

Rather than a measure-it-to-the-gram, near scientific formula, this is a very loose ‘grab what you have’ recipe.

You can use fresh or stale slices, chunks, crusts or whatever Real Bread you have lying about, and substitute the herb(s) of your choice. You can also add your chosen combination of other stuff, like chestnuts, lemon peel, spices, nuts, dried fruit, cheese, celery, apple, bacon…

If you prefer your stuffing to have moths in, you might be better off with ‘Tesco Finest Apple & Cranberry Stuffing Mix.’


Two or three slices of Real Bread, or a large handful of dried breadcrumbs*
1 medium onion
A teaspoon of dried sage
25g butter
¼ tsp salt
A few grinds of black pepper
Water, to moisten

*Real Bread, obvs, not that gritty yellow stuff. You might need to soak them for a short while.


Blitz the Real Bread to crumbs (as coarse or fine as you like) in a food mixer/processor, or by using a cheese grater - mind your knuckles! Moisten them slightly with water and then squeeze out the excess.

Peel the onion and then chop very finely.

Cut the butter into small cubes and smush it into the breadcrumbs until mixed fairly evenly.

Mix in the salt, pepper, sage and/or whatever seasoning and ingredients you choose.

Press into a greased/oiled oven dish/tray (or roll into balls) and bake with whatever you’re roasting for about 20-30 minutes, or until golden on top.

Alternatively, stuff loosely into the cavity of whatever you’re roasting, being careful to note advice on cooking times (and adding the stuffing to your weight calculations) if using with meat or poultry.


If you’re also making Real Bread sauce, you can use the onion you flavoured the milk with.

Recipe text © Chris Young / the Real Bread Campaign. Reproduction prohibited without written permission of the copyright holder.

Social sharing

If you make this, please share your photo(s) with the world on social media using #RealBread and other relevant hashtags, linking back to this recipe. Better still if we can see you in the photo, too: #WeAreRealBread!

Please don't forget to tag us, and the recipe's author. You can find us on:

Published Friday 15 December 2023

Real Bread Campaign: The Real Bread Campaign finds and shares ways to make bread better for us, better for our communities and better for the planet. Whether your interest is local food, community-focussed small enterprises, honest labelling, therapeutic baking, or simply tasty toast, everyone is invited to become a Campaign supporter.

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