Traditional Forcemeat

• 4 oz (100 g) butter
• 8 oz (225

Melt the butter in a large saucepan over low heat. Draw off the heat and add the breadcrumbs, parsley, herbs, seasoning and finely grated lemon rind. Mix with a fork until the butter is all absorbed. Add the juice of a quarter of the lemon and the lightly mixed eggs and mix well until evenly moist. Use to stuff the breast of the turkey.