- 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.