A light, herby stuffing perfect with roasted chicken, turkey or lamb.
Melt butter in a large frying pan and gently sauté onion and garlic for five minutes until soft.
Stir in the herbs for one minute then add breadcrumbs to absorb butter.
Mix in zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp.
Take off the heat, mix in the parsley and serve with your roast bird.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).