Parsley Stuffing

We just call this Stuffing, or even "stuff", but I had to give it a proper name. I have no idea of the origins of this delicious dressing but my Mother served it for as long as I can remember and it was my belief it was my grandmother's recipe - she was born in 1885! I have never cooked a roast chicken without this stuffed into its neck - definitely NOT bum. It is just as scrumptious when cold, to serve with cold meats. It also freezes perfectly. I will give you the basic recipe, that will probably stuff 2 everyday chickens but for my Xmas Turkey I use at least double the amount. It depends on the size.

12 oz white breadcrumbs, from a few days old, uncut loaf - no crusts
6 oz suet - Atora, light is good [but a hundred years ago it would have been the real thing]
2 oz chopped FRESH Parsley - this is a lot! [use finer stalks too]
2 teaspoons of dried mixed herbs
Sea salt and freshly ground pepper
4 eggs to bind

Cube the bread and blitz in a food processor or blender. Put in a bowl along with everything else. Beat the eggs and mix together. It's as easy as that. I batch bake and freeze little packets for use and take out the night before and leave in the fridge. Pack tightly in the neck cavity and hold with cocktail sticks, or at Xmas I sew it in. Watch out for the cotton!!