Hmm, I've just done a search to see if the recipe exists online as its an old recipe that i assumed was a Delia one but it seems to not exist so must be a genuine family recipe! Measurement are....flexible i our house but here's the gist.
Half a pack of streaky bacon finely diced
3 stalks of celery (can change to onions if you hate celery)
half a pat of butter (approx 100g)
cheapest white bread blended into crumbs (roughly a 3rd of a loaf)
zest and half the juice from a large lemon (zest very important)
a whole pack of curly parsley (eg 30-50g)
1 egg
1 clove of garlic
salt and pepper
Cook the bacon and the celery in the butter, add the garlic and season to taste, until the celery is slightly softened (but still with some bite) and the bacon is cooked.
Blitz the bread in a blender (you may want to lay the slices out to stale beforehand)
In a very large bowl, put about half the breadcrumbs then pour in the bacon mix including all the butter! add lemon juice and zest, finely chop the parsley and add, bind with the egg.
Now this but is important. Taste the mix. there should be a nice balance of flavour of bacon, lemon and parsley, if doubt have additional lemon and parsley on hand. Season more to taste and add breadcrumbs until you reach the preferred consistency. We prefer a wetter mix with fewer breadcrumbs (so more flavour). left over bread goes into the bread sauce.
This is very good stuffed in the bird or baked on its own. until browned.