Sage and Onion Stuffing

Method

• step 1

  Boil the onion in a medium saucepan in 1 inch of water until it has turned transparent.

• step 2

  Add a knob of butter, the sage and the stockcube and stir until its dissolved, seasoning with salt and pepper.

• step 3

  Stir in breadcrumbs. Add boiling water until mixture resembles thick porridge, add more bread if it becomes too watery.

• step 4

  Transfer to oven proof dish and cook in the oven for 30 minutes at 170 degrees, or until a brown crust forms on top.