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.

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1 onion, finely chopped 1 lb (454 g) sausage meat 1/4 cup (60 mL) dried breadcrumbs 2 egg, 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