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Nellie’s Blackcountry Thyme and Parsley Stuffing


8 ounces of fresh white breadcrumbs

2 ounces of butter

2 ounces of shredded suet either vegetarian or beef suet

1 tablespoon of fresh chopped parsley

1 tablespoon of fresh chopped thyme

salt and pepper

3 - 4 eggs to bind


1. Rub fat into breadcrumbs

2. Stir in suet with knife

3. Add the chopped parsley, thyme salt and pepper

4. Beat eggs and add them slowly to mixture until mixture binds together

5 Form into balls

6. Place in a roasting tin with meat or on its own and dot top of balls with butter

7. Bake in oven Gas Mark 5 or electric 190 degrees for approximately 25 - 30 minutes until golden brown

Delicious either hot or cold sliced onto meat sandwiches - enjoy