How to make stuffing

Stuffing is a key component of traditional Christmas roast dinners and can really bring out 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 stuffing is typically made of, suggest ways to add a tasty festive twist, and where to buy it ready-made if you can't face the prep work. 

Rather buy it ready-made? See where to buy the best stuffing

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. It's often shaped like small balls.  

Stuffing often contains sausage meat, fruit and nuts, and is traditionally used to stuff a turkey or other bird before cooking (though there are some safety warnings about this, and you need to make sure both are fully cooked). Alternatively, it can be baked in a separate dish and served as an accompaniment to 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 homemade stuffing

It doesn't have to be tricky to make your own. BBC Good Food has plenty of stuffing recipes, including this simple traditional sausage, sage and onion 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 of sage, leaves chopped, plus extra for topping
• 140g granary breadcrumbs

Method

1. Fry the sliced onions in 25g butter for 5 mins, then add a 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 the turkey for 30-40 mins, ensuring the stuffing is piping hot all the way through. Drain off any fat and serve sliced.

Get the measurements just right with the best kitchen scales

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. You can also 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 such as apricot and hazelnut, as well as 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 fruit 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 worth considering as apple pairs perfectly with pork.

To complement the festive fruity notes, mix in some cooked chestnuts or pistachios. 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).

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Best Christmas stuffing for turkey 

You can put any stuffing in a 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.

Adding some bacon will give your turkey that extra depth of flavour and a smoky, salty edge.

If you are unsure of cooking times, it might be best for food safety reasons to cook stuffing the and turkey separately. 

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:

Vegetarian, 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.
• Vegan stuffing, makes 16 balls. 

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, pop in your freezer on the day of purchasing and store for up to one month.

To defrost, place on a plate or tray and cover, then 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, unless it has been thoroughly cooked . 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 three months. BBC Good Food recommends shaping into walnut-sized balls, freezing on a tray lined with baking parchment and when frozen, transferring the stuffing to a plastic food bag. Add extra cooking time and ensure they are hot in the centre before serving.

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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. You can find packets of dried stuffing, as well as 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 and go up to £2.50, while festive ones start from around £2. You can always buy a basic mix and add a few of your own ingredients.

Fresh stuffing

Most of the major supermarkets will have fresh festive versions in nearer to Christmas if you don't fancy making your own. While typically pricier than dried versions, they're often on multibuy offers along with other festive sides.