Herbed Veal Stuffing

6:00 pm on 30 November 2007


  • 55g butter
  • 1 small onion, finely chopped
  • 170g fresh white breadcrumbs
  • 5 tablespoons milk
  • 225g minced veal
  • 170g minced pork
  • 1 Tbsp finely chopped parsley
  • 1 Tbsp finely chopped lemon thyme
  • 1 Tbsp finely chopped marjoram (if lemon thyme and marjoram are not available, substitute mixed dried herbs)
  • 1 ½ tsp salt
  • Freshly ground black pepper to taste
  • ¼ tsp freshly grated nutmeg
  • 1 large egg


Gently melt the butter in a small saucepan and add the onion and a tablespoon of water. Cover pan with a lid cook gently for 10 minutes. Remove the lid and allow to cool.

Put the breadcrumbs in a large bowl and mix in the milk with a fork. Leave to soften for about 15 minutes. When the onion is cool, add to the breadcrumbs along with the rest of the ingredients. Mix together with a wooden spoon.

The stuffing may be used immediately (presuming it is cool) or prepared up to a day in advance (store refrigerated).

Use to stuff the main cavity of a 4kg turkey, then shape the remaining stuffing into small balls, or shape the lot into stuffing balls. Heat a small amount of oil in a shallow roasting tin (line it with baking paper to make washing-up easy). Add the balls and cook for about 20 minutes, turning them once or twice, until crisp. Remove from dish with a slotted spoon, and serve hot, or let them cool, and reheat them when required. Alternatively, fry them in a little hot oil in batches in a large frying pan.

From Jesse Mulligan, 1–4pm

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