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Parsley and thyme stuffing
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Mark Hix
Published 2005
To vary this stuffing, try adding some sautéed chopped chicken livers, or perhaps a little grated lemon zest. Alternatively, replace the thyme with chopped sage or, for a turkey stuffing, add some cooked, chopped chestnuts.
Ingredients
50 g 2 oz 1
Method
- Heat the butter in a small pan, add the onion and thyme and cook gently for a few minutes until the onion is soft, without allowing it to colour.
- Remove from the heat and add the breadcrumbs and chopped parsley. Mix well and season generously with salt and pepper.
- Stuff the neck end of the bird only.
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