A light, herby stuffing perfect with roasted chicken, turkey or lamb.
200g/7oz white breadcrumbs
125g/4½oz butter
1 onion, finely chopped
large sprig of thyme and rosemary, chopped leaves only
6 fresh sage leaves
1 lemon, zest only
50g/2oz pine nuts
3 tbsp fresh parsley, chopped
1 tsp sea salt
freshly ground black pepper
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.
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