Herb Stuffing

• servings: 6-8

Ingredients

200g butter

1 large onion, finely diced

20g fresh thyme leaves

1 chicken stock cube, dissolved in 50ml water

100g parsley, chopped

500g fresh breadcrumbs

Directions

1 Preheat the oven to 200°C/180°C fan/ gas mark 6.

2 Melt the butter in a large pan over a medium heat. Add the onion and thyme and cook for 6-8 minutes until softened. Add the stock and bring to the boil.

3 Add the parsley and breadcrumbs and stir to combine. Transfer to a roasting dish and bake for 25 minutes or until the top is golden-brown and crisp.