Parsley, lemon and bacon stuffing

Serves
6
Preparation time
15 minutes
Cooking time
35 minutes

Ingredients

  • 50g butter, plus extra to dot on top
  • 1 onion, finely chopped
  • 4 rashers streaky bacon, snipped into small pieces
  • 200g fresh white bread
  • 1 small bunch parsley
  • Grated rind 1 lemon
  • 1 egg, beaten

Method

  1. Melt the butter in a pan and fry the onion and bacon over a low heat until softened but not browned. 
  2. Remove from the heat. 
  3. Break up the bread and place in a food processor with the parsley. 
  4. Whizz until you have fine breadcrumbs. 
  5. Add the onion and bacon, lemon rind, salt and pepper and the egg. 
  6. Blend briefly until well mixed.
  7. Place in a well-buttered, shallow, ovenproof dish, dot with a little extra butter and roast at 200°C/180°C Fan/ Gas 6 for 30-40 minutes.

Add 150g chopped, cooked chestnuts to the stuffing, if liked; you could add 100g snipped, dried apricots too. If you want stuffing in the turkey, stuff the neck end before roasting. Never stuff the body cavity.

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