Margaret Fulton shares her lemon and herb stuffing recipe. Use this fragrant mixture to stuff your turkey this Christmas.






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  • 3 cups day-old white bread, roughly torn
  • 1 small onion, finely chopped
  • ¾ cup chopped flat-leaf parsley
  • 1 tbsp thyme leaves
  • 1 lemon, zest grated, juiced
  • 30 g butter, melted
  • 1 egg, lightly beaten
  • salt and freshly ground black pepper, to season

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes 4 cups

Process the bread in a food processor to make crumbs. Spread the breadcrumbs on baking tray and dry in a 160°C oven for about 20 minutes. Combine the breadcrumbs, onion, herbs, lemon rind, juice and butter in a bowl. Add the egg, season to taste and toss lightly with a fork to mix. Use to stuff the cavity (main body) of the turkey.


Recipe from Margaret Fulton Christmas by Margaret Fulton, with photographs by Mark Roper. Published by Hardie Grant Books.