A traditional British stuffing, Sage and Onion Stuffing is excellent with pork, goose, duck or chicken. The amount of stuffing given here is sufficient to stuff one
2 large onions, finely chopped
12 chopped fresh sage leaves or
1 tablespoon dried sage
4 oz. fresh white breadcrumbs
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon melted butter
1 egg yolk
Half-fill a large saucepan with water and set the pan over high heat. When the water comes to the boil, add the onions.
Reduce the heat to low, cover the pan and simmer for 10 minutes or until the onions are tender.
Remove the pan from the heat. Drain the onions in a strainer and discard the water. Place the onions in a small mixing bowl. Add the sage, breadcrumbs, salt and pepper and mix well with a fork.
Stir in the melted butter and egg yolk until the mixture is thoroughly combined.
The stuffing is now ready to use. If you are not using the stuffing immediately, do not add the butter and egg yolk until just before the stuffing is required.