Ingredients
1 large red or white onion (or two smaller ones) finely diced
1 tablespoon olive oil
200 g white breadcrumbs (see note)
2 teaspoons dried sage
2 teaspoons dried mixed herbs
Salt and pepper
1 egg beaten together with a fork
METHOD
Preheat your oven to 200C / 180C fan / gas mark 6 / 400F and grease a tin big enough to hold all the stuffing balls – I usually use a small roasting tin.
Drizzle a tablespoon of olive oil into a saucepan. Add the diced onion and put the lid on. Cook over a low heat for about 5 minutes, stirring occasionally, until the onion is soft but not brown.
Meanwhile grate the bread for the breadcrumbs and place in a large bowl. (see note)
