Mrs Lew's Thyme & Parsley Stuffing

Mrs Lew started keeping turkeys in the 1950s and her thyme and parsley stuffing is absolutely classic. The thyme and lemon add a bit of zing that contrasts perfectly in a traditional turkey Christmas dinner.

1lb fresh bread crumbs

6oz shredded suet

1 cup fresh chopped parsley

2 tablespoons fresh thyme

A little freshly grated nutmeg

Zest and juice of 1 lemon

Salt and pepper

2 eggs beaten

1. Mix the ingredients together and then bind with the beaten eggs.

2. Pack the stuffing into the body cavity of your turkey (not too tightly).

3. Sew up the cavity using a food-rated string such as butcher's twine. Don't worry about doing the neatest job as bits of stuffing poking out will go deliciously crispy.

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This stuffing works brilliantly outside the bird - simply put the mix in an oven-proof dish and bake for 30-40 minutes. Cooked this way it comes as crispy as you like.

Cooking the stuffing outside the bird also means you can having stuffing with any meal! You can also make variants, e.g. try it with oregano and sun-dried tomatoes, or diced chorizo.