What’s your favourite Christmas lunch side dish? After roast potatoes (OBVIOUSLY), Stuffing is mine. For me, it should be super tasty, with the texture of intensively savoury sausage meat, but added fruity bits and a crunchy top. This recipe is so easy AND you can prep it ahead of time, leaving you precious time in the kitchen when it’s all going on! It’s a lovely addition to have ready in your freezer too for special dinners throughout the year. And it’s equally good (perhaps even better?) sliced cold in a sandwich the next day. Super simple but super special too – you can’t say fairer than that for a humble side dish!
Why you’ll love this easy Stuffing recipe
⭐️ So quick and easy to whip up
⭐️ Fruity and full of flavour
⭐️ Easy to make in advance
This Christmas Stuffing recipe ticks that box. Growing up in the 80s, the stuffing most often known to me came from a box. This is something entirely different.
I wanted to come up with a delicious and special side dish but an achievable one, which is why I’ve made sure this can be made ahead of time AND is freezer-friendly.
I hope you love it!
When you’re ready, cook as per step 5, but be aware it may take an extra 5-10 minutes in the oven if it’s come straight out of the fridge.
To make even further ahead of time…
Alternatively, make the recipe to step 4, cover and freeze for up to 1 month. Allow it to defrost fully before baking as from step 5. How do you reheat it? It’s fine to eat leftover stuffing cold, or you can reheat it thoroughly, covered in the oven or microwave, before serving. Can you freeze Stuffing? Wait until it’s totally cold and then put into a freezer-proof container and freeze for up to 3 months. Defrost thoroughly before reheating.
Braised Red Cabbage {with Apple}
Brussels Sprouts with Bacon & Chestnuts {EASY RECIPE}
Homemade Cranberry Sauce
Vegetarian Gravy {Make Ahead Recipe}
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
