A good stuffing is not only useful for adding flavour to your foods , but they also make them go further - and if used with poultry and boned joints will actually help them to keep their shape.

Breadcrumbs are traditionally used to form the base of stuffings, though, sausagemeat, rice, and chestnuts are often used to either substitute or to compliment the crumbs.

Generally you will find that stuffings swell during cooking and should therefore be packed loosely inside poultry and joints.

Using beaten egg to bind produces a firmer stuffing than if you had used milk or stock.

Allow 2 to 3oz [50 - 75 gm] per lb [half kilo] meat, fish or poultry.

Parsley, lemon and thyme. for veal, poultry, cutlets of fish and whole fish such as haddock.

4oz [100gm] fresh white breadcrumbs

1oz [25gm] finely shredded suet

1 level tablespoon finely chopped parsley

half level teaspoon of thyme

finely grated peel of half a lemon

salt and pepper to taste

1 standard egg, beaten

milk or stock [if necessary]

Combine crumbs with suet, parsley, lemon peel, thyme and salt and pepper to taste.

Bind with the beaten egg, adding milk or stock only if necessary.

Piquant rice stuffing wonderful stuffing for poultry

1 medium onion, finely chopped

1 medium green pepper, deseeded and finely chopped

4oz [100gm] lean bacon, chopped

1 tablespoon salad oil

2 large tomatoes, skinned and chopped

1 tablespoon soft brown sugar

1 level tablespoon finely chopped parsley

8oz [200gm] boiled rice [cooked weight]

seasoning to taste.

Slowly fry onion, bacon and green pepper in the oil until the onion is a pale gold colour. Remove from heat.

Stir in all remaining ingredients, Leave until cold before using.

Apple and Raisin stuffing.  for duck, pork, bacon joints and lamb

4oz [100gm] fresh white breadcrumbs

4 medium cooking apples

1 small onion , grated

3 level tablespoons seedless raisins

1 level tablespoon castor sugar

salt and pepper to taste

1oz [25gm] butter, melted

a little stock or milk [if necessary]

Put crumbs into bowl..Peel core and chop apples. ..Add to crumbs with onion , raisins and sugar.

Season to taste with salt and pepper..Bind with butter and stock or milk only if necessary.

Packet stuffings do make a good alternative to the homemade stuffings and can also be varied by adding parsley, celery or nuts .

The packet stuffings can be used as directed or rolled into little balls and fried , baked or even added to stews and casseroles instead of dumplings.