Maijoram Stuffing for Chicken

• ½ onion, finely chopped
• 2 thick slices white bread
• 1½ 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.