- Melt the butter and sauté the onion and sage until the onion is translucent.
- Add the bread and mix well.
- Add the boiling water and cover for 5 minutes allowing the bread to swell.
- Stuff the cavity of the bird with the stuffing or alternatively fill an oven-proof container and bake at the same time as the roast, about one hour at 170℃ (350℉) if being baked separately from the roast.

Stuffed Salisbury Steaks and Stroganoff Sauce
Mix the meat with the eggs and seasonings fully and refrigerate for at least an hour. Form into balls of 340 gr (12 oz.) each and press into patties using


