One is Stuffed!

Despite the vast range of stuffing recipes available, the Belmont household remains traditional and a classic sage-and-onion stuffing is prepared in advance.

• Large onions, chopped and boiled
• Fresh white breadcrumbs
• Dried sage
• Butter
• Honey to bind
• Seasoning

This is so simple, yet delicious. Boil the onions for about ten minutes. The stuffing need not be stuffed inside the bird: rolling it into a cylindrical shape with tin-foil would also suffice.

Bon Appetit!