Veal, Lemon and Parsley Stuffing

Preparation info

  • Difficulty


Appears in

Cooking for Christmas

Cooking for Christmas

By Josceline Dimbleby

Published 1978

  • About


  • 6 oz (150 g) minced veal
  • 4 oz (100 g) fresh brown breadcrumbs
  • grated rind and juice of 1 large lemon
  • large handful of parsley - chopped finely
  • 4 oz (100 g) melted butter
  • 1 lightly whisked egg
  • salt, black pepper


Simply mix all the ingredients thoroughly together in a bowl, season well and stuff into the neck cavity of the turkey.