Ingredients

• ½ medium or large onion, finely chopped
• small ½ salt
• ½ stock cube, crumbled (alternative to salt)
• ½ packet dried sage and onion stuffing mix
• ½ to 1 oz butter or margarine

Method

1. Chop half a medium or large onion finely.
2. Put the chopped onion in a pan and cover with cold water. Add a small half teaspoon of salt, or half a crumbled stock cube.
3. Place about half a packet of dried stuffing mix in an ovenproof dish.
4. Pour the cooked onion and the boiling water over the stuffing mix.
5. Stir in ½ to 1 oz of butter or margarine. Make sure the mixture is nice and moist.
6. Place in a medium oven for 15–20 minutes.
7. When cool, can be frozen for 2–4 weeks.

Notes