Leek and Sage Stuffing

leek and sage stuffing

Add these leek and sage stuffing balls to your Christmas dinner, or your roasts for a crispy addition. Perfect for soaking up gravy.

I don’t think it’s possible to have Christmas dinner without stuffing. It’s essential for that little crunch and works perfectly at soaking up your gravy. In the past we’ve always used the pre packet mix of stuffing, and that was the easiest way to do it whilst I was at university. Though they were great, they never quite did it for me, I felt like the stuffing could be so much more. So I started working on my own version incorporating flavours that I like.

This keeps with traditional vegetarian stuffing, but packs some incredible flavour!

What you’ll need

  • Leek – this will provide the mild onion flavour, they also add some sweetness
  • Butter – this makes everything better
  • Fresh and dried sage – essential flavour, adds earthiness and a mild mint flavour. Works incredibly well and essential for these. After all they are leek and sage stuffing
  • Nutmeg – adds a very subtle warmth
  • Black and white sesame – adds nuttiness and texture. The crunch on these is amazing!
  • Crusty bread – adds to the crunch and texture, also helps with binding
  • Pecorino/hard cheese – helps with binding and adds a salty richness
  • Dijon mustard – adds some mild acidity which works really well


  • Keep your leek greens aside/freeze to use in stocks, they add a lot of flavour when simmered
  • Use a good crusty loaf, something like a wholemeal sourdough will work beautifully and add nuttiness
  • Toast your sesame seeds for maximum flavour
  • Make sure these bind together when forming the balls, if they don’t you’ll need to add a little more liquid to bind the leek and sage stuffing
  • Place these on a greased tray, this will allow the base to crisp up even more and to ensure these don’t stick
leek and sage stuffing

Leek and Sage Stuffing

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Servings 20 stuffing



  • 1 leek
  • 1.5 tbsp butter
  • 0.5 tsp dried sage
  • 1/4 tsp ground nutmeg
  • 20 sage leaves roughly chopped
  • 0.5 tbsp white sesame
  • 0.5 tbsp black sesame
  • 90 g crusty bread I used a small wholemeal sourdough loaf (around 3 slices of mine)
  • 25 g hard cheese finely grated. I used a vegetarian pecorino
  • 0.5 tbsp dijon mustard mixed with 3tbsp water



  • Preheat oven to 180’C Fan
  • To prepare your leek, trim off the hard green at the end, wash thoroughly and these can be frozen to be used in stocks/soups. Finely slice the remaining part of the leek
  • Sauté leek in butter, along with the dried sage and nutmeg
  • As they start to soften, add your sage leaves, and season with a pinch of salt
  • In a separate pan, toast your sesame seeds on a low heat for around 5 mins
  • Blitz your bread through a food processor until breadcrumb consistency, then toast these in 1tbsp of olive oil until golden
  • Mix the breadcrumbs, sesame, and leek mixture in a bowl and allow to cool completely
  • Once cooled, add in the grated cheese and the mustard-water mix. Add in around half a tsp of salt, adjust to taste if required
  • Take 1tbsp of mix and and roll into a ball as per the video on my Instagram. Place on an oiled oven tray
  • Bake for 13-15mins or until golden, on the middle rack. Allow to cool for several minutes before handling
Keyword christmas, leek, sage, stuffing, vegetarian

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    December 22, 2021 at 1:13 pm

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