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Stuffings and Sauces

Appears in
Poor Cook: Fabulous food for next to nothing
Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About
It is a bore making a stuffing when you are roasting a bird, but it is worth it when you find it later, a bonus as it were. Not only turkeys deserve this treatment; some fish and lots of vegetables take well to a stuffing, and so of course do chickens and boned shoulders and breasts of lamb and veal. Even a cut onion or lemon and a bunch of herbs help to keep a bird moist, but if you are going in for the real bona fide filling-stuffing you can choose from these categories, using a combination that suits the dish:

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