SERVES 8
PREPARATION 15 MINS
COOKING 30 MINS
2tbsp vegetable oil
8 rashers streaky bacon, chopped
2 onions, finely chopped
450g (14oz) fresh breadcrumbs
2 large eggs
250g (8oz) butter, melted
1tsp Dijon mustard
20g flat-leaf parsley, chopped
10 sage leaves, chopped
Leaves of 10-12 sprigs thyme
Juice and zest 1 unwaxed lemon
1. Heat the oil in a large frying pan and sauté the bacon and the onions for about 7 minutes, or until they have softened. Transfer them to a bowl and stir through the breadcrumbs.
2. Place the eggs, butter, mustard, herbs, lemon juice and zest into an electric blender and purée to a smooth paste. Add the paste to the bread mixture and mix well.
MAKE AHEAD
The stuffing can be made up to 24 hours ahead. It can also be frozen for up to 1 month. Remember to thaw it well before stuffing the bird.
TIP
Fresh breadcrumbs are easily made by pulsing crustless bread in a food processor until fine.