Christmas stuffing recipes (2024)

Showing 1 to 24 of 43 results

A star rating of 4.9 out of 5.85 ratings
A slice of our classic sausage, sage and onion stuffing is a must-have for Christmas dinner. It's also great as a side with your Sunday roast
- 1 hr
- Easy
A star rating of 5 out of 5.2 ratings
Make this stuffing ahead for a versatile addition to your Christmas spread. It serves a double duty as a vegetarian main and special side dish for turkey
- 1 hr 45 mins
- More effort
- Vegetarian
A star rating of 0 out of 5.0 ratings
Use shop-bought stuffing and a fruit-and-nut snack pack for this easy recipe. You could also roll the mix into 12-18 balls rather than make a traybake
- 45 mins
- Easy
Sage and onion stuffing
A star rating of 4.6 out of 5.26 ratings
Complete a roast dinner with sage and onion stuffing. Make it even easier by packing the mixture into a small baking dish instead of rolling into balls
- 55 mins
- Easy
- Vegetarian
A star rating of 0 out of 5.0 ratings
Make these festive stuffing balls at Christmas. Roast them on the same tray as your pigs-in-blankets or alongside your turkey to save oven space
- 1 hr 30 mins
- Easy
Jamaican stuffing
A star rating of 5 out of 5.6 ratings
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Try a spiced stuffing for your Christmas turkey or chicken. This recipe was handed down by Michael's grandmother, Esme, from Saint Mary in Jamaica
- 50 mins
- Easy
- Vegetarian
Garlic and herb stuffed tender turkey crown
A star rating of 0 out of 5.0 ratings
Hosting Christmas dinner for six? This turkey crown is a great option. The garlic and herb stuffing adds loads of flavour while keeping the meat juicy
- 2 hrs 20 mins
- Easy
Cornbread stuffing
A star rating of 0 out of 5.0 ratings
Enjoy our cornbread stuffing at a Thanksgiving banquet or alongside a special Sunday roast. It features bacon, but this can be omitted for a vegetarian stuffing
- 2 hrs 10 mins
- Easy
A star rating of 4.5 out of 5.4 ratings
Serve up a winter feast with our roast pork loin and homemade sage and onion stuffing. Carve the joint into pork chops and enjoy with sweet apples and crisp roasties
- 3 hrs 20 mins
- More effort
Baked anchovy-stuffed red mullet with fennel
A star rating of 0 out of 5.0 ratings
Make the most of wonderful red mullet with this anchovy-stuffed version with fennel. There’s quite a lot of stuffing, but let it spill out into the dish
- 50 mins
- Easy
Thanksgiving stuffing
A star rating of 0 out of 5.0 ratings
Get set for a Thanksgiving feast and bake this special stuffing for the celebrations. You can make it with any stale bread, but sourdough works well
- 2 hrs
- Easy
Easy vegetarian stuffing
A star rating of 3.5 out of 5.2 ratings
Our easy, vegetarian stuffing is full of rich flavours and is the ideal side dish for a Sunday roast or Christmas dinner.
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- 1 hr
- Easy
- Vegetarian
Crispy traybake stuffing
A star rating of 5 out of 5.8 ratings
If your favourite part of the stuffing is the crispy bits, you'll love this recipe. It can be prepped up to two days in advance, then baked on the day
- 45 mins
- Easy
A star rating of 5 out of 5.4 ratings
Make a fun little play on pigs in blankets for your Christmas dinner, with the addition of a flavourful sausage stuffing. They make the perfect festive side
- 50 mins
- Easy
A star rating of 5 out of 5.2 ratings
Make homemade stuffing to serve with a Sunday roast or Christmas dinner. Made with sourdough, sausagemeat, onion, apple and sage, it's full of flavour
- 50 mins
- Easy
A star rating of 0 out of 5.0 ratings
Enjoy these cheese, sage and onion stuffing balls with your Christmas dinner or Sunday roast. With a cheesy twist, they make a moreish side dish
- 1 hr 5 mins
- Easy
A star rating of 4.7 out of 5.3 ratings
Get friends and family round for an Easter lunch and make this crown of lamb a special centrepiece – your butcher could prep it, or follow our tips
- 1 hr 5 mins
- Easy
A star rating of 4.5 out of 5.32 ratings
Fantastic as part of your Christmas lunch – so much more than just a stuffing for the turkey
- 45 mins
- Easy
A star rating of 4.5 out of 5.2 ratings
Prep this sausage, kale and bread stuffing up to two days in advance, then bake on the day. If your favourite part of stuffing is the crispy bits, you’ll love this recipe
- 1 hr 10 mins
- Easy
Pigs-in-blankets Christmas stuffing balls
A star rating of 4.8 out of 5.21 ratings
Treat yourself at Christmas with these moreish stuffing balls. The sausagemeat and bacon add the ‘pigs in blankets’ flavour, while cranberries make them taste extra festive
- 50 mins
- Easy
A star rating of 4.9 out of 5.8 ratings
This recipe will give you enough to stuff the Christmas turkey and also make a tasty stuffing loaf
- 1 hr 35 mins
- Easy
A star rating of 5 out of 5.2 ratings
Save time on Christmas Day and make this apricot and pistachio stuffing on Christmas Eve. It makes an excellent accompaniment to festive turkey
- 1 hr 5 mins
- Easy
- Vegetarian
A star rating of 5 out of 5.3 ratings
This recipe makes enough smoked pancetta, orange zest and sage stuffing for a 4.5kg turkey - or roll into balls and bake
- 50 mins
- Easy
Vegan stuffing
A star rating of 4.5 out of 5.6 ratings
Make these red onion, lentil and sage vegan stuffing balls for a welcome addition to any festive feast. Linseeds, pecans, hazelnuts and pistachios pack in a classic crunch
- 50 mins
- Easy
- Vegan

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FAQs

Is stuffing better with or without eggs? ›

It's all about personal preference. If you want a sturdier dressing, eggs can help do that. I don't use eggs in this recipe, though, because I like a lighter, more crumbly texture in my dressing.

Quantity of Stuffing	Size of Bird	Number of Servings
4 cups	6 to 8 pounds	6 to 7
6 cups	8 to 10 pounds	8 to 9
2 quarts	10 to 12 pounds	10 to 11
3 quarts	12 to 15 pounds	12 to 16

Can I mix up my stuffing the night before? ›

Absolutely. Most Thanksgiving stuffing recipes can be made at least partially in advance since: A) They're easily assembled a day or two ahead of Thanksgiving Day; and B) They're often baked using a two-step process (once covered with foil to cook through, then uncovered to achieve a crispy top).

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How to know when stuffing is done? ›

A food thermometer should be used to ensure that the stuffing reaches the safe minimum internal temperature of 165 °F. If the stuffing is inside whole poultry, take the poultry out of the oven and let it stand 20 minutes before removing the stuffing. Refrigerate cooked poultry and stuffing within 2 hours.

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Does pepperidge farm stuffing mix go bad? ›

Sometimes expiration dates need to be taken seriously, and sometimes food is safe to eat passed that date. If you mean the kind you buy in the store dry (such a Pepperidge Farm, no, it does not. It will last practically forever.

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What is the best bread to use for stuffing? ›

Breads such as sour dough, French bread or Italian loaves are for the best bread for stuffing. Their soft-but-sturdy interiors are the perfect texture for stuffing. The pieces retain their shape without crumbling.

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How much stuffing do I need for 15 people? ›

3/4 cup of stuffing per person should be plenty.

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Does stuffing mix have eggs? ›

Most commercial stuffing brands use animal products like milk, egg whites, butter, and chicken broth to bind the stuffing together. Some brands also use cornbread, which uses egg in the mixture. Homemade is the way to go if you want to incorporate only plant-based ingredients in your vegan stuffing mix.

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How do you keep stuffing moist when cooking? ›

Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.

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What is traditional stuffing made of? ›

Turkey stuffing was popularized in the early days of Thanksgiving, as it is written in many 16th-century Boston area documents. Stuffing most often uses dried bread, herbs, and vegetables that are reconstituted with liquid, stuffed into the turkey cavity, and baked until it is firm and finished cooking.

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Is stuffing better moist or dry? ›

You want your stuffing moist but not soggy and certainly not dry. The bread in the stuffing absorbs moisture, but if it's dry (as it should be, see above), it takes some time for the liquid to settle in. I suggest adding a little at a time, say 1 cup of broth for every 4 cups of dry mix.

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