The traditional stuffing, used in poultry, mutton and beef.
Breadcrumbs made from 1-2 day old bread, 2-3 onions, several fresh sage leaves chopped finely, 1 egg, salt and pepper to taste. (Save a piece of crust).
Mix all together to make a firm ball, and place inside meat.
Put the piece of bread crust in last before skewering or tying. This helps prevent the stuffing popping out during cooking.