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