Maijoram Stuffing for Chicken

Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • ½ onion, finely chopped
  • 2 thick slices white bread
  • teaspoons cho


Soften the onion in a little butter until transparent but not brown. Cut the crusts off the bread and grate to make fairly coarse crumbs. Mix these with the onion and its butter, and the marjoram, salt and softened butter. Stuff the bird with this mixture and roast in the usual way.

Don’t press the stuffing in too firmly as it should be very light.