Parker family lemon and parsley stuffing

Serves: 4 (scaled from 4)


1 pinch salt
1 pinch pepper
1 egg
1 large handfull parsley
200 ml milk
4 tbsp flour
1 lemons
6 slices white breadcrumbs
50 g suet


Leave bread to go stale for 2-3 days to go stale and then crumb. Or food process to breadcrumbs and dry in oven. In bowl mix breadcrumbs, suet, chopped parsley, salt and pepper. Add beaten egg and use flour and milk to bind together to stiff sticky mix. Form into golf ball sized balls and place on greased baking tray. Bake at 180C until crisp on outside (20-30 mins).


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