Stuffing For the Turkey

Preparation info

    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About


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