» Sage and Onion Stuffing

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A classic Christmas stuffing for the traditionalists among us.

You can replace the 10 sage leaves with 1 tsp. of dried sage if necessary.

Preheat oven to 325°F
Finely chop the onions
Finely chop the sage leaves (or use 1tsp dried sage in their place)
Beat the egg
Make bread crumbs by running white bread through the blender
Melt the butter in a small frying pan, add the onions and saute until soft
Mix all other ingredients together in a bowl, add the onions and season generously with salt and pepper. Set Aside.
The mixture is now ready to stuff a bird with, or you can cook it separately as follows:
Roll the mixture into golfball sized balls and place on a baking sheet OR Press the mixture into the baking dish
Bake 1 hour in the preheated oven, or until the top is brown and crisp