Top 10 ways with stuffing

Wrap it, roll it, serve it in a burger bun… not only is stuffing one of the best parts of a roast dinner, it can be used in all manner of recipes. We’ve picked ten new ways with stuffing.

Top ten ways with stuffing

From trusty sage & onion to a jewelled log studded with fruit, nuts and a spectrum of herbs, stuffing is a truly marvellous thing. Skip the sausagemeat and make a vegetarian version packed with mushrooms and rice, or treat your pork meat to spices, apricots and citrus. Whatever recipe you choose, we have some great ideas for how to serve it...

Top tips

Chestnut, bacon and cranberry stuffingYou can make your stuffing up to three months ahead of serving. Shape your uncooked mix into walnut-sized balls, then open freeze on a parchment-lined tray. When frozen, transfer to a plastic food bag.

Stuffing can be baked directly from the freezer. Just add ten minutes to the cooking time and ensure your balls are hot throughout. 

If you want to fill a bird with stuffing, we have a video guide to show you how, including tips on how to secure your stuffing in the cavity, and how to enhance the flavour with butter and aromatics

If you’re stuffing a turkey, stuff the neck cavity only as any stuffing inside the turkey will dramatically increase the cooking time and potentially cause the breast meat to dry out. Butter under the skin should help prevent this too. 

Our cookery team all have their own traditions and favourite recipes when it comes to Christmas stuffing...

Food editor, Cassie Best: I make one batch of classic stuffing and another more festive version with added cranberries, nuts and spices to cater for all my fussy eaters. I love the crispy edge bits so I always cook my stuffing in a much shallower tray to maximise crispiness! Any leftover stuffing is great fried up in a hash or in a Boxing Day pie. 

Senior food editor, Barney Desmazery: I make a bread-based stuffing as well as a meat one. The breadcrumb version is made with leeks and Parmesan – perfect for my vegetarian guests. 

Our top 10 ways with stuffing

Chestnut stuffing rollRoll with it

Give Yule log a whole new meaning by serving your seasonal chestnut sausagemeat stuffing as a pretty cylindrical centrepiece. Wrap in bacon and serve in thick slices. 
Chestnut stuffing roll


Streaky stuffing parcelsThat's a wrap

Not content with one dose of pork? Finish off your stuffing with a criss-crossed bacon wrap and secure with cocktail sticks for a side dish that gives pigs-in-blankets a run for its money. 
Streaky stuffing parcels


Fruity stuffingGo vegetarian

Kick sausagemeat to the kerb and try a veggie stuffing. Breadcrumbs add volume, while almonds and figs provide contrasting flavours and textures. Add some apple, cranberries, spices and herbs to give traditional pork stuffing some serious competition. 
Fruity Christmas stuffing


Stuffing cakeMake a cake

Avoid tedious ball rolling and flatten your stuffing into a cake. This method works with most stuffing recipes, but our version is packed with crunchy chestnuts. Serve as wedges then, if there’s enough left over, top with a poached egg for a Boxing Day snack. 
Chestnut & bacon cake


Polenta and pancetta stuffingGo with the grain

Often-overlooked polenta is an economical ingredient. Its soft texture lends itself well to being cooked with cream. Once topped with bacon, herbs and Parmesan cheese, it makes an ideal alternative stuffing choice. 
Polenta & pancetta stuffing

Bread sauce stuffing

Get saucy

When we asked you what you thought of bread sauce on our Facebook page, it whipped you into a frenzy. We’re partial to a drop on our roast dinner, even more so if it’s baked into ‘stuffing’ chunks. 
Bread sauce stuffing


Lamb with jewelled stuffingExotic flavours

There’s something about traditional stuffing that feels fundamentally British, but there are versions of stuffing for many cuisines. This lamb shoulder with stuffing is Middle Eastern in feel thanks to the cinnamon, date and parsley flavours. 
Braised shoulder of lamb with jewelled stuffing


Roast chicken with couscous and pine nut stuffingSummery stuffing

Stuffing isn’t just for the festive season. This sunshine version uses couscous instead of breadcrumbs, and teams it with apricots, pine nuts and mint. Use to stuff rolled chicken breasts and serve cold at a picnic. 
Roast chicken with couscous & pine nut stuffing


Christmas pizzaLove your leftovers...

This might make traditionalists shudder, but a stuffing-topped pizza is certainly original. It also uses up leftover turkey and is topped with cheese – what more could you ask for? 
Christmas pizza

Another of our favourite stuffing leftover recipes is the Christmas burger - fry slices or a patty of stuffing until piping hot and crisp. Then, put it into a bread roll with sliced turkey, cranberry sauce and salad. A true festive feast. 

What's your favourite stuffing recipe, and do you have any original ways of serving it? 



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