Green Stuffing

Preparation info

  • Difficulty


  • Serves


Appears in

Cooking for Christmas

Cooking for Christmas

By Josceline Dimbleby

Published 1978

  • About

This can be a second stuffing for one end of the turkey, but it is also excellent on its own if you feel like something less rich than usual.


  • 1 lb (500 g) thin leeks
  • 8 oz (250 g) spring greens
  • 2 large garlic cloves
  • a large bunch of parsley
  • 4 oz (125 g) butter
  • 1 tablespoon (15 ml spoon) chopped tarragon
  • 2 teaspoons (2 x 5 ml spoons) bottled green peppercorns, crushed
  • 4 oz (125 g) fresh brown breadcrumbs
  • 1 large egg (size 1-2), whisked
  • salt, black pepper


Prepare the leeks and slice them in thin rings. Chop the spring greens into very small pieces. Peel and finely chop the garlic. Finely chop the parsley.

Melt half the butter in a large, deep frying-pan over a medium heat. Add the leeks and stir over the heat until they have softened; then add the garlic and continue stirring for a minute. Next add the spring greens and stir for another minute or so, just until they are limp. Add the remaining butter, the tarragon and the crushed peppercorns. When the butter has melted turn the contents of the frying-pan into a bowl. Add the breadcrumbs and the chopped parsley to the mixture, followed by the whisked egg. Mix thoroughly with a wooden spoon. Season with salt and add a little black pepper.