Traditional Forcemeat

• 225 g/8 oz fresh white breadcrumbs
• 4 heaped tablespoons chopped parsley
• ½ teaspoon dried thyme
• ½ teaspoon dried mixed herbs
• 1 teaspoon salt
• freshly milled pepper
• finely grated rind of 1 lemon
• 100 g/4 oz butter
• 2 eggs
• juice of ½ lemon

Measure the breadcrumbs, parsley, thyme, mixed herbs, salt and a seasoning of pepper into a basin. Melt the butter and using a fork stir into the crumb mixture. Lightly mix the eggs and lemon juice and stir in sufficient to bind the ingredients together and make a moist but not wet stuffing.

To stuff the breast of a 4.5 – to 5.5-kg (10- to 12-lb) oven-ready turkey