Classic stuffing – Simply sage and onion

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

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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Sunshine West VIC 3020
AUSTRALIA

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