Herb Stuffing

This is a simple and economical stuffing to make relatively inexpensive joints, such as breasts of lamb or veal or a zohole chicken, go a little bit further for a family meal. The amount of stuffing given here is enough to stuff a joint or chicken for four people. Once liquid has been added to the stuffing it should be used immediately.

4 slices streaky bacon, rinds removed, chopped

4 oz. fresh breadcrumbs

1 tablespoon finely chopped fresh parsley

1 tablespoon chopped fresh chives

1 teaspoon chopped fresh basil

1 teaspoon chopped fresh marjoram

½ teaspoon salt

2 teaspoon black pepper grated rind and juice of

½ lemon

1 egg, lightly beaten

In a small frying-pan, fry the bacon over moderate heat, stirring frequently, for 5 minutes or until the fat has run out and the bacon is golden brown. Remove the pan from the heat and transfer the bacon and fat to a medium-sized mixing bowl.

Add the breadcrumbs, parsley, chives, basil, marjoram, salt and pepper and stir well. Add the lemon rind, lemon juice and egg and stir with a wooden spoon until the ingredients are well blended. If the stuffing is too crumbly, add a little water.

The stuffing is now ready for use. Any leftover stuffing may be formed into balls and placed around the joint.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus