Sage and Onion Stuffing
225g (8oz) Onions
110g (4oz) Fresh Breadcrumbs
25g (1oz) Butter
½ tsp Dried Sage
Milk
Salt & Black Pepper
Quarter the onions and cook in boiling water until tender.
Drain and finely chop.
Mix with breadcrumbs, sage and seasoning.
Bind loosely with melted butter and milk.
Use to stuff chicken, pork or lamb, or place in a baking tin dot with butter and bake for 15 minutes.
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