This is a classic stuffing for use with chicken, pork, duck or goose.
225 Gram Onions, quartered (8 oz)
100 Gram Fresh breadcrumbs (3 1/2 oz)
1/2 Teaspoon Dried sage
Salt and freshly ground pepper
25 Gram Butter, melted (1 oz)
Makes about 400g (14 oz)
Cook the onions in boiling water until tender. Drain and chop finely.
Mix with breadcrumbs, sage and seasoning.
Bind loosely with melted butter and milk. Use as required.