Parsley and Thyme Stuffing

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 3oz soft white breadcrumbs
  • 2oz butter
  • 1 tablespoon chopped onion
  • Grated rind and juice of 1 lemon
  • salt and pepper
  • 1 tablespoon chopped fresh thyme
  • ½ tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh marjoram
  • 1 egg


    Melt the butter, and soften the onion in it until golden. Mix with all the other ingredients and use for stuffing chicken, turkey or veal.