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Monday, June 13, 2016

Rosemary and Lemon Stuffing

How to Make Rosemary and Lemon Stuffing Recipe - preparation 10 minutes cooking time 10 minutes

Serves 4

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

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