Stale bread is the perfect excuse (not that you need one) to make stuffing.

Serves 6

40g butter
2 onions finely chopped
8  sage leaves finely chopped
125g fresh breadcrumbs
1 large egg beaten
salt and freshly ground black pepper to taste

1.    Preheat the oven to 200°C
2.    Heat a frying pan until medium hot, add the butter, onions and sage and fry gently for five minutes until softened.
3.    Place the breadcrumbs in a bowl with the softened onions and mix to combine. Add the egg and season with salt and black pepper.
4.    Mix well then form into golf-ball sized balls and place on a roasting tray. Roast in the oven for 20 minutes until crisp. 

stuffing balls.jpg
leftover breaddavina