Rosemary and Lemon Stuffing
50g/2oz/4 tbsp butter
1 onion, finely chopped
125g/4oz/2 cups fresh white breadcrumbs
1 tbsp chopped fresh rosemary leaves
grated zest and juice of 1 lemon
1 medium (US large) egg, beaten
salt and ground black pepper
1 Melt the butter in a pan and fry the onion over a low heat for 10 minutes or until soft and golden. Tip into a bowl and cool.
2 Add the breadcrumbs, rosemary leaves, lemon zest and juice and seasoning. Add the egg and stir to bind.
3 Use to stuff a 1.4kg/3lb chicken