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.