Parsley and lemon stuffing

Parsley and lemon stuffing

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

A wonderful fresh-tasting stuffing, ideal for the cavity.

Ingredients

Quantity Ingredient
1 small onion, finely chopped
30g butter, melted
3 cups fresh breadcrumbs
3/4 cup freshly chopped parsley
2 teaspoons grated lemon rind
1 egg, beaten
salt and freshly ground pepper
lemon juice or chicken stock

Method

  1. Combine the onion, butter, breadcrumbs, parsley and lemon rind. Store in the refrigerator in a covered bowl until ready to use. Add the beaten egg, salt and pepper and a little lemon juice or stock to moisten. Toss lightly with a fork, don’t over mix.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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