How to make stuffing

Stuffing is a key component of the traditional Christmas roast dinner and can really bring out the festive flavours when done right. 

It doesn't have to be tricky to master, and you can adapt a simple stuffing recipe to suit your tastes and preferences - there are even vegan and veggie options.

We look at what it's typically made of, ways to add a tasty festive twist, and where to buy it ready-made if you can't face the prep work.

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What is stuffing? 

At its simplest, stuffing is a mix of breadcrumbs seasoned with onion and herbs, bound together to form a semi-solid mixture, often shaped like small balls. 

It often also contains sausage meat, fruit and nuts, and is traditionally used to stuff a bird before cooking (though there are safety warnings about this and making sure both are fully cooked). It can also be baked in a separate dish and served as an accompaniment to the cooked meat.

There are two types of ready-made stuffing available: dried and fresh. Dried stuffing comes in a packet and needs to be mixed with water before use, whereas fresh stuffing is ready to be cooked and then consumed.

How to make easy home-made stuffing

It doesn't have to be tricky to make your own.

BBC Good Food has plenty of stuffing recipes, including this simple traditional style stuffing recipe:

Ingredients (serves 8-10)

• 2 onions, sliced
• 25g butter
• 1 small Bramley apple, peeled, cored, and diced
• 2 x 400g packs meaty Cumberland sausages, removed from their skins
• handful sage, leaves chopped, plus extra for topping
• 140g granary breadcrumbs

Method

1. Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small, diced Bramley apple and cook briefly.

2. Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.

3. Use to stuff the neck end of the bird, then roll any leftovers into balls. Or pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.

4. Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.

Popular stuffing flavours

For fresh stuffing the ultimate classic is pork, onion, and sage. This is perfect if you’re planning to make your own this year but don’t want a very challenging recipe. Add fresh apple to achieve what Gordon Ramsay labels ‘the perfect marriage.'

Sage and onion stuffing is the traditional choice if you are using dried packaged stuffing.

For vegetarian and vegan stuffing, fruit and nut combinations like apricot and hazelnut and lentil, pecan and pistachio are popular.

Festive stuffing ideas

If you’re looking to heighten those meaty textures in a classic sausage stuffing, then why not add some fruits and nuts? 

You can add fresh or dried fruit to your stuffing to give it extra colour, taste and texture. 

• If adding dried fruit, cranberries or apricots are a great choice for a bit of bite. 
• If adding fresh fruit, cooked cubed apples are a fantastic choice, as apple pairs perfectly with pork.

To compliment the festive fruity notes, add some cooked chestnuts or pistachios to your mix. Finish this off with a little extra zing by adding orange or lemon citrus zest.

Tip: if you don’t have the time to make fresh stuffing but still want to wow your guests, chop dried fruits and nuts and add to packaged stuffing. Some supermarkets sell premium mixes with festive extras thrown in too (see where to buy, below).

Best food and drink - see our top-rated picks for red wine, hot chocolate, cheddar cheese and more in our taste test round-up

Best Christmas stuffing for turkey 

You can put any stuffing in turkey, but a traditional onion, herb and breadcrumb stuffing is a good option. If you want to enhance the flavour of the turkey, add some citrus peel.

Add bacon to give your turkey extra depth of flavour and a smoky, salty edge.

Stuffing recipes from top chefs

If you’re keen to go the extra mile, here's what Mary Berry, Gordon Ramsay and Jamie Oliver suggest:

Veggie and vegan and gluten-free stuffing recipes 

Meat-free stuffing can be just as delicious as the real deal, and is usually packed with fruit and nuts to add bite and flavour. Here are some BBC Good Food recipes:

Vegetarian apricot and hazelnut stuffing, makes 16 balls.

Engage in a texture overload with this delicious combination of apricots and hazelnuts.

Vegan stuffing recipe, makes 16 balls. 

Combine red onion, lentils, sage, linseed, pecan, hazelnut and pistachios for a crunchy and healthy Christmas surprise.

If you want to make your stuffing gluten free, you can still use all of the recipes listed here, just make sure you are using gluten-free bread or breadcrumbs, and gluten-free sausage meat. 

Tips on cooking, freezing, and storing stuffing 

Dried stuffing:

Dried boxed stuffing can be stored in a cool, dry place for up to a year.

Fresh stuffing:

If you’re buying fresh pre-made stuffing, store it in the fridge and consume by the use by date. Some are suitable for home freezing but always check packaging. To freeze, freeze on day of purchasing for up to one month.

To defrost, place on a plate or tray and cover, defrost thoroughly in the bottom of the fridge, below and away from cooked and ready-to-eat foods. Never re-freeze raw meat that has been frozen and thawed. Always remember to wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

If you’re making your stuffing from scratch, it can be prepared in advance and frozen for up to 3 months. BBC Good Food recommends shaping into walnut sized balls, freezing on a tray lined with baking parchment and when frozen, transferring to a plastic food bag. To defrost, add an extra 10 minutes to the cooking time and ensure they are hot in the centre before serving.

Tip: it’s better to freeze your stuffing uncooked to avoid it becoming it extremely dry when cooked.

Ready-made stuffing: where to buy and what's cheapest

If you’re planning to keep it simple this year, there's a range of stuffing kits you can buy from your local supermarket, from dried packets to fresh and frozen options:

Dried stuffing

Own-label versions are typically cheaper, and dried is cheaper than fresh overall. 

You can jazz up packet stuffing with fresh herbs or dried fruits, and add butter when mixing for a creamier finish. Some supermarkets also do premium dried packs with festive extras.

Basic mixes start from around 50p, up to £2.50, while festive ones start from around £2. You can always buy a basic mix and add some extras to jazz it up.

Fresh stuffing

Most of the major supermarkets do fresh festive versions if you don't fancy making your own. While typically pricier, they're often on multibuy offers along with other festive sides. You can check out the ranges and products available at Aldi, Asda, Iceland, Morrisons, M&S, Sainsbury’s, Tesco & Waitrose.