In a casserole, brown the onion in a butter-oil mixture for about 2 minutes. Add the sausage meat and cook until it loses its pink tinge. Add the remaining ingredients and stir while cooking about 2 to 3 minutes. Remove from heat and add salt and pepper. Let cool completely and store in the refrigerator until it is time to stuff the fowl.

4 3 5 3

1 onion, finely chopped 1 lb (454 g) sausage meat 1/4 cup (60 mL) dried breadcrumbs 2 eggs, beaten 1/3 cup (80 mL) porto 3 Tbsp. (45 mL) fresh thyme, chopped 3 Tbsp. (45 mL) fresh chives, chopped 3 Tbsp. (45 mL) fresh savory, chopped Salt and pepper to taste