Best stuffing recipe

[Wigeon]

Hit me with your best stuffing recipe for Christmas day dinner. I never feel I've quite found The One!

I make up a packet of sage and onion stuffing, keep it sloppy, add rind and juice of an orange, finely chopped apple, and 2 balls of stem ginger, chopped with a bit of the syrup from the jar. I prefer to bake it to serve separate from the meat. Everyone likes it.

This is non negotiable for us at Christmas-

A tube of Sausagemeat from the butcher
Grated apple - plenty
Grated onion - plenty
Crumbled pack of chestnuts
Snip plenty of sage in
Breadcrumbs
Bind together with an egg

Cook til bubbling and crispy. It’s fantastic.

Box of paxo, made up as it says.

Save 1/4 for veggie Dd.

Other 3/4 has 4 Walls sausages (take skins off) smashed in. (Has to be Walls, pink sludge type... even Richmond tastes too different)

Make both into balls, cook, freeze both separately, pop in oven for last 10 min of food cooking.

Is 10 mins all they take?

Nigella's gingerbread stuffing is extraordinary!

When I do Christmas Dinner I do 2 stuffings, this and Delia's pork sausage meat one.

I've got some of this ready to go in the freezer. Not tried it yet but it sounds good. I had some sausage stuffing at a friend's house years ago and it was delicious.

https://www.bbcgoodfood.com/recipes/sausage-sage-onion-stuffing

The 18th century recipe does sound very interesting though! Where do people buy their chestnuts?

Yep... they are cooked before putting in the freezer, so just need to get good and hot. I put them in with the roast spuds/veg whilst meat is out resting.

Waitrose do own brand frozen ones or you can get freeze dried bags in most supermarkets, merchant gourmet I think they are called @CrispyCrumpets

Aldi have some bags of them in the Christmas aisle, they're like the Merchant Gourmet ones (haven't tried either though, so can't vouch for any difference in taste or quality).

I normally do a massive roasting tin of stuffing which takes ages to cook.

This year I am taking it to my parents pre prepared by me to cook there. Would balls be easier or could I take it cooked and ready to reheat, if so how would it be reheated and still good?

@Wintersgirl Just to say thanks for your post - I decided to make this one and thumbs up from everyone!

Didn't come back to this thread as too busy in the kitchen!
Ended up with Paxo and 6 caramelised red onion sausages (skinned), half a chopped onion and some dried cranberries. Mixed it all up and it was lush. Thanks all x