PREPARATION:

Dice the onions. Put them in a pan with just enough water to cover them and parboil.

If using fresh Sage, chop very fine.

Drain the onions. Mix Sage and onions in a bowl with the bread crumbs.

Melt the butter, add to stuffing, and season to taste with salt & pepper.

This can be used to stuff a whole chicken or a small turkey. My family favors the following, which requires either 4 skinless chicken breasts or 4 to 6 pork chops...

After preparing the stuffing pour enough cooking oil into a baking dish, just enough to cover the bottom. Spread 1/2 of the stuffing mix evenly in the bottom of the dish. Layer the stuffing with the chicken breasts or pork chops. Evenly spread the remaining stuffing over the top of the chicken / pork chops. Cover with foil or a lid and bake for about 2 hours at 350 degrees (190 UK). This gives the bottom portion of stuffing a nice crunchy consistency, while the top layer remains moist.

Thick pork chops can have a slit cut into them that can be stuffed with the stuffing mixture, and then baked.