Herb and citrus stuffing
- 1 large onion, chopped
- 2 tbsp sunflower oil
- 15g butter
- 200g fresh breadcrumbs
- 2 tbsp fresh thyme, chopped (leaves only)
- 2 tbsp curly parsley, chopped
- 4 sage leaves, finely chopped
- 1 unwaxed lemon
- 1 medium egg
- 3 tbsp milk
Fry the chopped onion in the sunflower oil and butter until soft. Tip into a bowl and add the fresh breadcrumbs, thyme, parsley, sage and grated zest of the lemon.
Lightly beat the egg with the milk and season well.
Add to the crumb mixture and mix (you may need to add more milk if it's not coming together).
Put in a greased ovenproof dish and cook in the oven at 190C/170C Fan/Gas 5 for about 25 minutes.