Photography © Tony Briscoe 2024.
Preferring a more traditional take on the Christmas feast, I make simple yet tasty stuffings featuring conventional flavours. Stuffing of any hue is designed to enhance flavour and so should be well seasoned and textural. One is vegetable-based and the other meat-based. If you are only making one, you can double the quantity. Serves 4
Get ahead
Both stuffings can be made up to 2 days ahead, then covered and chilled. Or make and freeze them up to 2 months ahead and defrost the day before use.
This is an edited extract from The Get-Ahead Christmas Cook: The Indispensable Companion for Effortless Festive Entertaining by Jane Lovett (Headline Home, £28)
