How to make stuffing video

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Stuffing is a Christmas staple, but it's so easy that you may want to try making it homemade any time - for Sunday lunch, or even midweek. We'll show you how to make a basic homemade stuffing in just five steps.

Stuffing elements

There are generally five elements to stuffing:

Starch. You can use any sort of bread, as well as rice or even potatoes.

Herbs. Use fresh or dried herbs, such as classic sage. Or flavour with thyme, rosemary or a combination.

Seasonings. Season to taste using salt, pepper, garlic — or all three.

Vegetables, fruits and nuts: Add savoury and sweet notes by including veg such as onions and celery, fresh or dried fruits (like apples, sultanas or currants) and nuts such as walnuts or pecans.

Meat or seafood. Stuffing recipes can include meat (like sausagemeat and bacon) or seafood, including oysters, crab and prawns.

Liquid. Use chicken or vegetable stock to moisten the stuffing. Or, add bright flavours with orange juice or wine.

Stuffing in five easy steps

Cube the bread. Day-old is best, and you can use any type of bread you like. Cut the bread into cubes and air-dry overnight.
Cut up and cook the vegetables. Dice veg such as onions and celery and sauté them in olive oil or butter.
Cook the meat. If you're using sausagemeat or bacon, cook it in a frying pan until done. If using seafood, follow the recipe directions.
Combine ingredients. In a large bowl, mix together the bread, vegetables, dried or fresh fruits, meats and seasonings.
Add liquid. Pour in just enough liquid to make the stuffing moist, not soggy.

How to cook stuffing

Once your stuffing is assembled, cook it in a baking dish or stuff it into a turkey or chicken.

To bake in a baking dish, preheat the oven to 180 C / Gas mark 4, and bake for 30 minutes.

To stuff a turkey or chicken, first measure the stuffing. 100 to 175 grams of stuffing for each 450g of bird. Empty the cavity and rinse the bird inside and out under cold water. Set the bird in the roasting tin, on a rack breast side up. Spoon the stuffing loosely into the cavity and seal it with a piece of foil, and bake with the bird. Ensure that the stuffing reaches 74 degrees C at the end of cooking time.