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.