Try adding cranberries to this stuffing before placing in the oven; it can be served as a side dish if you prefer not to stuff your turkey.


  • 250g fresh white breadcrumbs
  • 150g butter
  • 1 large onion, finely chopped
  • 1 tblsp chopped sage
  • 1 tblsp fresh thyme
  • 4 tblsp chopped fresh flat-leaf parsley


  • Preheat the oven to 180C/350F/Gas Mark 4.
  • To make the stuffing, melt the butter in a large frying pan and add the onion. Sauté the onion for 3-4 minutes until softened and translucent but not coloured.
  • In the meantime, put the breadcrumbs and herbs into a large bowl, ensuring the herbs are mixed through. Season to taste.
  • Pour the heated butter and onion over the breadcrumb and herb mixture and place in a preheated oven for 20-25 minutes until golden. Remove from the oven and serve immediately.
  • If you are using this stuffing for the turkey please ensure the stuffing is cooled down before placing in the turkey cavity.

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