- 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.
Baked Stone Fruits
With the oven still hot from cooking, this is the perfect opportunity to roast seasonal stone fruit such as peaches, nectarines, apricots or plums for a simple no fuss dessert.
