Parsley Stuffing

Parsley Stuffing is a traditional English recipe (originating in Cornwall) for classic savoury stuffing for fowl and pork of breadcrumbs, suet, parsley and eggs. The full recipe is presented here and I hope you enjoy this classic English version of: Parsley Stuffing.

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Serves:

8–10

Rating:

Tags : Herb Recipes Bread Recipes British Recipes English Recipes Cornish Recipes

Parsley seems to be a Cornish favourite, and it used to be employed as a flavouring in a whole range of dishes. This is a traditional Cornish stuffing for birds and pork that is based on parsley and suet.

Ingredients:

335g (12 oz) white breadcrumbs, made from a slightly-stale loaf (no crusts)
165g (6 oz) suet (beef or vegetarian)
60g (2 oz) fresh parsley, chopped (leaves and any fine stalks)
2 tsp dried mixed herbs
Sea salt and freshly-ground black pepper, to taste
4 eggs, to bind

Method:

To prepare the breadcrumbs, rip out the bread from the centre of the loaf. Chop coarsely then place in a food processor and whizz into crumbs. Turn into a bowl then mix in all the remaining ingredients (except the eggs).

Beat the eggs and mix with the breadcrumbs. Pack tightly into the neck of the bird and hold with cocktail sticks.

Roast your bird as you would normally. If you are stuffing the body cavity of the bird, add the weight of the stuffing to the weight of the bird when calculating cooking times.