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Catholic Recipe: Sage and Onion Stuffing


  • 4 onions
  • 1 quart water
  • 1/2 cup celery
  • 2 Tablespoons chopped parsley
  • 1 teaspoon sage
  • 1/2 teaspoon thyme
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 crumbled bread loaf


Prep Time: 20 minutes

Difficulty: • •

Cost: $$$$

For Ages:15+

Origin: England


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Often Made With (1)


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Feasts (1)

St. Michael was venerated as patron of knights and warriors. Since almonds every man of property in ages past was trained in battle, the great houses rang with hospitality on St. Michael's Day. Geese were said to be best at this time of year so a "stubble goose" was the proper meat for the festive dinner. If you were an English knight, you might prefer a sage and onion stuffing for your goose. With this stuffing you would count on the herbs to cut the rich fat.

The Feast of St. Michael on September 29 has become a combined feast for the archangels Michael, Raphael and Gabriel. This feast was formerly called Michaelmas.


Slice the onions and boil in water until tender. Then chop onions with celery and herbs. Add seasonings. Mix with bread crumbs. Use onion water if more moisture is needed.

Recipe Source: Cooking for Christ by Florence Berger, National Catholic Rural Life Conference, 4625 Beaver Avenue, Des Moines, IA 50310, 1949, 1999