Homemade Sage & Onion Stuffing including a beaten
egg is much better than the packet variety.

You don't want the bread too fresh, I like adding fruit like chopped dried apricot, or cranberries.....and spring onions make a change too

Thank you Pam and Diane - I have heard such horrendous comments from people who have visited factories where packet stuffing is made etc that I don't want to use it anymore. I shall look on Google for some recipes if I have no luck here !

I think its a matter of playing with ingredients to suit your taste and what you are cooking, no hard and fast rules.....
I,ve done bacon mushroom & onion, cooked it in a pan with a little oil, then added some breadcrumbs until its a nice consistency, or adding egg as diane says.
Just have a go!

I just make a very basic one,Thg...but it tastes much better than the bought stuff!
I large or two small onions,finely chopped, in a pan with enough water to cover,and simmer till soft.
Drain off the water and reserve..
Add day old breadcrumbs,and sage.,also cut finely,or dried are ok too...till you get your preferred consistency...

Season to taste if required,and add reserved onion water a little at a time, depends how you prefer yours....we like ours more moist,as we also like to spread it on a chicken/Turkey sarnie :o)
I put it in a low/moderate oven for approx 30 minutes..
If you have enough left over,it freezes well.in meal size containers,when cold,so you always have some ready in advance,when you need it..