Stuffing is not only a great way of seasoning a roast from the inside, it also soaks up the roasting juices to produce a flavour which is in total harmony with the rest of the meal. It can be served warm or you can allow it to cool and serve it in slices as a splendid addition to any picnic.
- Dice the onion and fry it gently in the butter.
- Cut the crusts of the white bread and turn into bread crumbs using a kitchen machine or grater.
- Place the dry ingredients, breadcrumbs, parsley, thyme, salt, pepper and lemon zest into a large bowl and mix well. Add onions and butter from the pan and 1/2 the chicken stock.
- Mix well adding more stock or water until the mass is moist but is not sticky or wet. Cover with cling film until you are ready to use.
- Fill your chicken, Goose or Turkey with the stuffing before placing it in the oven.
Stuffing: You can place the stuffing beside your meat roast instead of inside it. This reduces the weight of the roast and the cooking time. Remember to weigh your roast after you have stuffed it so you can calculate the roasting time.