Classic stuffing – Simply sage and onion

Conventional oven, Easy, Kamado, Oven, Smoker, Vegetarian

Ingredients

5 cups day old bread cut into small chunks or melba toast broken into small pieces
2 cups boiling water
1 large onion, coarsely chopped
3 tbsp chopped fresh sage or 1 1/2 dried
3 tbsp salted butter

Method

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.

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