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Sage and Onion Stuffing
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This is one of those dishes that is so traditional that I have only recently jotted down for my daughters. It tends to be slightly different every time. It is best made with white bread, but the proportions of the ingredients and the quantities will vary depending on the number of people and the size of the dish it is going to be baked in. I'm not a fan of the packet mixes. This is so simple, why would I bother with a packet anyway.