Discover 2 stuffing recipes to ensure a happy Christmas

I think it goes without saying.

Stuffing, like gravy, makes a roast.

And makes Christmas Day.

But I do remember as a child, some stuffing’s were better executed than others.

So, I have chosen two recipes to check out.

The first one is super simple, tasty, quick and pretty fail-safe.

The second has a little more embellishment to it.

Either way, your family will be happy when you serve one of these stuffing recipes up.

Crispy traybake stuffing

If your favourite part of the stuffing is the crispy bits, you’ll love this recipe.

  • SERVES: 8 – 10
  • PREP: 10 mins
  • COOK: 30 – 35 mins
  • DIFFICULTY: easy


  • 2 tbsp butter
  • 2 onions, halved and sliced
  • 1 Bramley apple, peeled, cored and diced
  • 2 x 400g packs Cumberland sausages, skins removed
  • small pack sage leaves, chopped, a few whole leaves reserved to serve
  • 100g breadcrumbs
  • 100g cooked chestnuts, roughly chopped


  1. On medium heat, cook the onions in the butter for 10 mins or until softened, in a large, non-stick pan.
  2. Add the apple and cook for 2-3 mins, then set aside.
  3. Tip the sausagemeat into a large bowl, and mix with the onion and apple mixture and all the other ingredients then add some seasoning. Use your hands to mix everything really well.
  4. While your turkey is resting, spread the stuffing into a large shallow roasting tin and cook in the oven for 30-35 mins until the top has formed a crust.
  5. Serve immediately with the reserved sage leaves scattered over.

Tip: You can do up to Step 3 and keep it in the fridge up to two days before baking.

BBC goodgood

Chestnut, bacon & cranberry stuffing

  • SERVES: 8 – 10
  • PREP: 30 mins + 1 hr to soak the cranberries
  • COOK: 40 mins
  • DIFFICULTY: easy


  • 100g dried cranberries
  • 50ml ruby port
  • 1 small onion, chopped
  • 2 rashers unsmoked back bacon, cut into strips
  • 50g butter
  • 2 garlic cloves, chopped
  • 450g sausagemeat
  • 140g fresh white or brown breadcrumbs
  • 2 tbsp chopped fresh parsley
  • ½ tsp chopped fresh thyme leaves
  • 140g peeled, cooked chestnuts, roughly chopped
  • 1 medium egg, lightly beaten


  1. Soak the cranberries in the port for an hour.
  2. Fry the onion and bacon gently in the butter, until softened and the bacon is cooked. Add the garlic and fry for another minute or so.
  3. Cool slightly, then mix with all the remaining ingredients, including the cranberries and port, adding enough egg to bind.
  4. (Tip: Fry a knob of stuffing in a little butter, taste and adjust the seasoning if necessary).
  5. To bake, press the stuffing into a greased ovenproof dish in a layer that is around 4cm thick.
  6. Bake at 190C/gas 5/fan 170C for about 40 minutes, until browned and the sausagemeat stuffing is cooked right through.
  7. Alternatively, roll into balls that are about 4cm in diameter. Roast the stuffing balls in hot fat (they can be tucked around the turkey or done in a roasting tin of their own) for 30-40 minutes, until crisp and nicely browned on the outside.

BBC goodfood

What’s your favourite stuffing recipe? Leave a comment…