You can freeze any type of stuffing, as long as it is cold when you freeze it. I usually make mine in advance and pack some into an oven proof dish covered in foil, and a bit in a freezer bag for the bird. Thaw out in the fridge overnight and the dish of stuffing is oven ready, the bagged one ready to empty into the bird. You could use a disposable foil tray instead of a dish to make life easier.
My recipe is a chestnut stuffing with bacon and fresh herbs, quite simple but tasty. The quantity is about 6-8 portions, so you may need to double or even treble the quantities if you have big appetites and want to use some to stuff the turkey. If not sure, you could try the small quantity in advance and see if you like it.
30g butter
half an onion finely chopped
60g bacon finely chopped (smoked or unsmoked)
half pack of Merchant Gourmet vacuum packed chestnuts
30g fresh breadcrumbs
1 tablespoon fresh herbs finely chopped (we have parsley sage and thyme equal amounts of each)
salt and pepper
hot water
Fry onion and bacon until soft, then put aside to cool. Crumble the chestnuts in your fingers or chop (we like them a bit chunky) and add to the onion and bacon, with the breadcrumbs, herbs and seasoning, and add just enough water to bind the mixture together. Pile into cooking dish or tray, smear the top with a bit more butter which will give a brown crust when baked, and cover with foil. Wait until completely cold before freezing. Remove foil to bake in oven, can be done while the turkey rests approx half a hour.
If you use dried herbs, they are much stronger in flavour so you will need to halve the quantity given.