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 cho


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