Parsley & Lemon Stuffing

This can be used with poultry, small cuts of meat or whole fish, fillets or cutlets. Keep the stuffing fairly dry. There is usually enough liquid or fat within the meat or fish to give a moist result on cooking.

Category:  Sauces, Dressings & Dips  - 


For 1 Batch(es)


  • 75 g wholemeal breadcrumbs
  • 2 tsp chopped parsley
  • zest of a lemon
  • sea salt & freshly milled black pepper
  • milk to bind.

Parsley & Lemon Stuffing Directions

  1. In a small bowl, mix everything together, binding with a little milk to give a dryish mixture.
  2. Shrimp or Prawn Stuffing: as above, but replace the parsley with 50g of chopped shrimps or prawns.