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Lemon & herb stuffing

Lemon & herb stuffing

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Rating: 3 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8, plus makes 250g extra to stuff a 5kg turkey

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

  • Easily doubled
  • Easily halved
  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal142
fat8g
saturates2g
carbs13g
sugars3g
fibre1g
protein5g
low insalt0.67g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, December 2009

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Overall rating

Rating: 3 out of 5.5 ratings
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