The Most Flavoursome Christmas Stuffing

roast dinner featuring stuffing
21st December 2017

My dad used to make the best stuffing ever. As a child I often ate so much of it that I was sick. His stuffing was so rich and delicious I don’t think I could ever recreate it. When I tell people that it had chopped liver in it they don’t believe me that it was good. If you ever were lucky enough to be invited to my dads for one of his epic roast dinners then you’ll know how legendary the stuffing was. His gravy, on the other hand, was bloody dreadful. He liked a really thin watery gravy with onions and giant chunks of carrot floating in it, along with a whole host of unpleasant (in my opinion) ingredients such as turkey neck, peanut butter and I swear that one time there was a hint of soy. Not my cup of tea at all – I like the spoon to almost stand up in the gravy pan!!

My sister seems to have inherited our dads insane cooking abilities. Her stuffing is nothing like our dads but is equally incredible! I hope that this recipe does it justice!

Just FYI, I’ve said in the recipe you can use fresh breadcrumbs or stuffing mix. We don’t buy bread, we bake it once a week. As a result sometimes we don’t have enough to spare for this so we have a jar of Aldi sage and onion stuffing mix in the cupboard which we use if there’s no bread left! Don’t worry about adjusting the herbs and garlic if you use the stuffing mix as this is supposed to pack a real flavour punch!


1 large onion, finely diced

6-8 good sausages, skins removed and insides squashed

3 cloves of garlic

75g mushrooms, finely diced

Either fresh breadcrumbs (about 2 slices) or equivalent of dried stuffing mix

Bunch of fresh parsley finely chopped

Several sprigs of thyme, leaves picked & chopped

1/4 tsp dried sage

Big pinch of celery salt

Stock – a bit of beef oxo or a dash of homemade chicken stock – whatever you have got in

30g butter in small cubes

50g dried apricots, chopped into small chunks


Nuts – we change this up! We use about 75g of nuts – cashews, pecans, walnuts and roasted chestnuts all work brilliantly

Cranberry sauce – to amp up the Christmas in our stuffing we often stir through a few heaped teaspoons of cranberry sauce straight into the stuffing. Sometimes we just keep it to the apricots.


Preheat oven to 180º

Combine all ingredients including your optional extras

Spread into a buttered Pyrex or enamel dish.

Bake in the oven for 35-45 minutes at 180º

sourdough bread

Because I bake my own bread we sometimes don’t have spare for the stuffing!

21st December 2017
About Mione

I like cooking and love eating. Sometimes I share my recipes here, sometimes on my instagram. I dislike the word bae and clean eating