basics (stuffing)
Corn and Bacon
60g / 2oz butter
175g / 6oz streaky bacon ( fat bacon ) rashers, rinded and chopped.
1 onion, chopped
1 small tin sweetcorn kernels, drained
1/2 green pepper ( bell ), de-seeded and chopped
350g / 12oz fresh white breadcrumbs
30ml / 2 tbsp fresh parsley, chopped
salt and pepper
1 egg beaten
Heat the butter and saute the bacon and onion together for a few
minutes, add the sweetcorn and pepper and cook for a few minutes more.
Remove from the heat and stir in the breadcrumbs, parsley and seasoning and
mix well together. Add enough beaten egg to bind the
mixture.
The quantities given here are enough for a good sized chicken, if your stuffing a goose or a turkey multiply the quantities accordingly.