Fresh herb and onion stuffing
- 15g butter, plus extra for greasing
- 2tbsp rapeseed oil
- 1 large onion, chopped
- 200g fresh breadcrumbs
- 2tbsp thyme leaves
- 2tbsp chopped parsley
- 4 leaves sage, finely chopped
- Zest 1 lemon
- 1 medium egg
- 4tbsp semi-skimmed milk
Preheat the oven to 190C/170C Fan/Gas 5. Grease an ovenproof dish.
Heat the butter and oil in a frying pan, add the onion and cook on medium until soft. Transfer to a bowl.
Add the breadcrumbs, herbs and lemon zest.
Beat the egg with the milk and season with black pepper. Add to the crumb mixture and mix well.
Transfer to the greased dish and bake for 25 mins or until golden brown.
TOP TIP: You can stop your stuffing from drying out by covering it with foil. To rescue stuffing that is on the dry side, brush with a little milk or chicken stock. Or just cover it in gravy!