Name: Lemon & herb stuffing
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 8, plus makes 250g extra to stuff a 5kg turkey
Cuisine: British
Ingredients: 4 tbsp sunflower oil; 5 onions finely chopped; 300g white bread in chunks; 25g pack curly parsley; 15g pack sage leaves only; zest 3 lemons juice of 1; 8 cocktail sausages; 4 smoked, dry-cured streaky bacon rashers, halved across the middle

Home
Recipes
Lemon & herb stuffing

Lemon & herb stuffing

Good Food team

Save recipe

Serves 8, plus makes 250g extra to stuff a 5kg turkey

Easy

Prep: 20 mins

Cook: 50 mins

A star rating of 3.6 out of 5.6 ratingsRate

loading...

Add a citrus zing to your Christmas turkey this year with this zesty, fresh stuffing

Easily doubled

Easily halved

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Maple-mustard glazed carrots

A star rating of 4.5 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

4 tbsp sunflower oil
5 onions

finely chopped
300g white bread

in chunks
25g pack curly parsley
15g pack sage

leaves only
zest 3 lemons

juice of 1
8 cocktail sausages
4 smoked, dry-cured streaky bacon

rashers, halved across the middle

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal142
fat8g
saturates2g
carbs13g
sugars3g
fibre1g
protein5g
salt0.67g

low

Method

step 1

Heat oven to 190C/170C fan/gas 5. Heat the oil in a large frying pan, then soften the onions for 10 mins with the pan covered. Put the bread and herbs into a food processor and pulse until you have herby breadcrumbs. Stir into the onion pan along with the lemon zest and juice and plenty of seasoning. Set aside 250g to stuff the turkey, then press the remainder into a well buttered baking tin or dish, about 20 x 30cm, or use 2 smaller tins if that’s all that you have.
step 2

Wrap half a bacon rasher around each sausage. Score the stuffing into 8 rectangles, then sit a sausage on top of each. Cover with foil and cook for 20 mins. Uncover, then roast for 20 mins more or until the sausages and bacon are golden and the stuffing golden and sizzling.

RECIPE TIPS

PREPARE AHEAD

Stuffing can be made up to 48 hrs ahead and chilled immediately. Remove from the fridge just before cooking. Alternatively, freeze for up to a month – defrost completely in the fridge before cooking. Once cooked, it will keep in a low oven, or can be reheated, covered with foil for 20 mins, while the turkey is resting.

Recipe from Good Food magazine, December 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.6 out of 5.6 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now