Thyme & Parsley Stuffing2015-01-21
- Skill Level: Intermediate
- Prep Time : 5m
- Ready In : 5m
No kitchen should be without the heady, aromatic flavour of thyme. There are many different varieties, both cultivated and wild, with flavours of mint, caraway, lemon, and stronger varieties that taste more akin to oregano.
- 900g breadcrumbs
- 225g suet, shredded
- 2 tbsp fresh parsley, chopped
- 2 tbsp dried thyme, chopped
- 4 lemons, juiced
- 4 eggs
- salt and freshly ground black pepper
Mix all the ingredients together in a mixing bowl.
Loosen the skin from the neck-end of the bird and put the stuffing in. Bring the skin down to cover the stuffing and reshape. Secure with a skewer or wooden cocktail stick.
Cover the bird with three layers of foil over the breast and legs and roast according to the appropriate timings of the bird you are roasting.