Rhoda's Stuffing
Source & History
When I first tried roasting a chicken, I asked Rhoda for a recipe for stuffing and this is the one she gave me. I use it (or variations of it) whenever I want to stuff something.
Notes
- I don’t always use the dried mixed herbs – I sometimes use fresh ones from the veranda, usually parsley, thyme, chives, etc [whatever is alive when I go out to cut]. Remember, you'll need to use more if the herbs are fresh.
- This is enough for a small chicken or a meat loaf – just add more if you need more stuffing.
- I fancy this up by adding some chopped bacon (uncooked), and/or finely chopped celery and/or a finely chopped Grannie Smith apple (cored but unpeeled).
- I have also stopped putting the butter in it.
- Author
- Aileen Sorohan
Ingredients
- 1 egg beaten
- 1/2 tsp mixed herbs dry
- 1 tsp Butter
- breadcrumbs soft (4-6 slices of bread)
- 1 onion chopped finely or grated
Instructions
- Combine all the ingredients and use in chicken, turkey, meat loaf or anything else you might want to put stuffing in.
