Mark Hix

Parsley and thyme stuffing

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
British Food
British Food

By Mark Hix

Published 2005

  • About

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) butter
  • 1 onion, peeled and finely chopped

Method

  1. 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.
  2. Remove from the heat and add the breadcrumbs and chopped parsley. Mix well and season generously with salt and pepper.
  3. Stuff the neck end of the bird only.