Sage and Onion Stuffing

Peel the onions and very thinly slice. Simmer these in salted water for 15 minutes. Cut the crusts off the bread and use a blender to make breadcrumbs. Chop the sage leaves. Drain the onions well when done and allow to cool a bit.

Mix together the breadcrumbs, suet, sage and onions, and season with a few pinches of salt and some black pepper. Put in an oven proof dish and put in the oven about an hour before the meat will be ready.