One thing I enjoy about reading blogs is being able to try recipes made by other people in a different part of this planet.  Today, I experimented with a recipe I borrowed from Baked Cotton Star .  I made a couple of adjustments so this is my version:

All lined up and ready to bake

Sage And Onion Stuffing

1 white onion, minced

1/3  tbsp fresh sage, chopped finely

breadcrumbs

1 medium egg (to bind)

sprinkle of dried parsley

sprinkle of shredded mozzarella cheese

salt and pepper

-Throw all the ingredients in a bowl and combine evenly.  Mincing the onion as finely as possible should make the binding easier but mine were not as fine as I wanted them to be.  My eyes were stinging like mad so I diced it as quickly and as finely as I could in the shortest possible time.

-Adjust with salt and pepper.  Make sure not to put too much sage as the flavor might be a bit cloying and overwhelming.

-Chill the batter for 20 minutes to harden the mixture.  This makes shaping a much easier task.

-Work quickly to form into balls.  Place on a try lined with baking paper and pop it in an over 190C. I must have cooked it for 15-20 minutes. It is cooked when it sets and firms up, turning into a nice golden brown so take it out of the oven upon reaching this point.

I shall mince the onions a bit more next time