Herb stuffing

Herb stuffing

By
From
Encyclopedia of Food and Cookery
Makes
Sufficient for a chicken, a large whole fish or a shoulder of lamb

Use for fish, poultry or meat.

Ingredients

Quantity Ingredient
1 small onion, finely chopped
30g butter
160g fresh breadcrumbs
1 tablespoon fresh herbs, chopped
or 1 teaspoon dried herbs, (see note)
2 tablespoons parsley, chopped
1 teaspoon lemon zest, grated
1/2 teaspoon salt
freshly ground black pepper
1 egg, beaten
stock or water

Method

  1. Cook onion gently in butter until golden. In a bowl, mix together breadcrumbs, herbs, parsley, lemon zest, salt and a generous amount of pepper. Add onion and butter, egg, and enough stock or water to moisten stuffing very lightly. Do not overmix, just stir through with a fork.

Note

  • Use sage or savory for duck or goose; lemon thyme for fish, chicken or veal; mint for lamb.
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