Nothing says Christmas like a bit of stuffing – from stuffing presents in stockings to the edible kind on your Christmas plate. We’ve kept to the edible and found some of the simplest and tastiest recipes. Whether you’re a committed carnivore or a passionate vegan – look no further.
For traditional it’s got to be sage & onion
This stuffing can be cooked inside the turkey or separately for 40 minutes. It’s the most traditional of stuffings and as easy as anything to make.
- 2 onions, sliced
- 25g butter
- 1 small Bramley apple, peeled, cored and diced
- 800g Cumberland sausages, skins removed
- Handful of chopped sage leaves
- 140g granary breadcrumbs
- Gently fry the onions in the butter for 5 minutes. Add the apple and cook for a couple more minutes. Remove from heat and cool.
- Mix the apple and onion with the other ingredients and season.
- Either stuff the neck of the bird OR roll into balls OR pack the whole mixture in a 1kg loaf tin.
- Bake with the turkey for 30-40 minutes.
Get fruity this Christmas
A fruity stuffing brings a little something different to the Christmas dinner table. Traditional festive fruits and almonds make this a delicious alternative for meat-eaters and vegetarians alike.
- 100g dried cranberries
- ½ tbsp. olive oil
- 1 onion, thinly sliced
- 50g blanched almonds
- 2 clementines, quartered (keep peel on)
- 100g dried fig, roughly chopped
- 1 eating apple, grated
- ¼ tsp cinnamon
- ¼ tsp allspice
- 350g fresh breadcrumb
- 1 tbsp chopped rosemary
- Large knob of butter
- Heat oven to 200C/180C fan/gas 6.
- Tip cranberries into a bowl and cover with boiling water. Meanwhile, heat the oil in a pan and soften the onion. Put onions to one side.
- In the same pan, toast the almonds until golden. Once cooled, roughly chop them.
- Pureé the clementines.
- Combine all the ingredients, except the butter, and season. Then tip into a casserole or ovenproof serving dish.
Chestnuts roasting on an open fire…
The smell of roasting chestnuts on a cold winter evening as you stroll through the town. For many it’s an evocative Christmas smell. You can capture some of the essence of Christmas in this next stuffing recipe – Chestnut stuffing roll.
- 1 tbsp butter
- 3 onions, chopped
- 15g sage, shredded
- 200g cooked chestnuts
- 100g hazelnuts
- 100g breadcrumbs
- ½ tsp mace
- 2 large eggs, beaten
- Melt the butter in a pan, add the onions and gently cook for 10-15 minutes until soft. Stir in the sage and cook for a further minute, before tipping into a large bowl.
- Chop the chestnuts and hazelnuts into small pieces using a processor.
- Combine everything except the bacon and 2tbsp butter.
- Take a large sheet of foil and smear a rectangle of 30x40cm with butter.
- Lay the bacon rashers in a row, overlapping a little.
- Shape the stuffing into a log along the rashers, then roll the stuffing so it is completely covered in bacon.
- Make sure it is completely covered with the foil and twist the ends to seal it.
- Bake at 200C/180C fan/Gas6 for 30 minutes. Then unwrap and cook for a further 30 minutes until crisp.
You can make this up to 2 days in advance, just keep chilled in the fridge until you’re ready.
Go nuts for this vegan stuffing
This nut roast can be served as the main dish with lots of winter veggie trimmings, or as an accompaniment to another dish. Either way, it’s a tasty vegan stuffing recipe that everyone will love.
- 1 medium onion, chopped
- 30ml vegetable oil
- 2 tsp yeast extract in ¼ pint of hot water
- 225g chopped mixed nuts
- 2 tbsp ground almonds
- 100g wholemeal breadcrumbs
- 1 tbsp sage
- Pinch of cayenne pepper
- Pre-heat oven to 180C/gas 4
- Sauté the onion in oil until soft, but not browned.
- Combine all the ingredients together, season and turn into an ovenproof dish.
- Bake for 30 minutes until golden brown.