Slice bread (I tend to use a white bakery loaf, find wonderbread type stuff tastes of nothing) into 1 inch cubes, put under the broiler until toasted. In a large frying pan melt some butter, and gently fry diced onions. As the onions start to turn golden, add fresh chopped sage leaves, as they become cripsy the mixture is done. Toss bread chunks in the frying pan to absorb some of the butter, then transfer to a bowl, add veggie stock to give you the texture you prefer, check seasoning, add salt and pepper to taste. You can then use it to stuff the bird (packed in well), dollop into balls (I prefer this, as the edges get crispy, the middle stays soft) or bake in a dish until crispy and light brown on top. Temperature tends to be irrelevant to me, it is whatever the oven is on at anyway (normally quite high as it will be turned up for the potatoes and yorkshire puddings by the time I am ready to cook the stuffing)