A delicious, classic stuffing. Ideal for cooking inside a chicken or as its own side dish to any kind of roast meal. Plus, you can cross one thing off the to-do list by preparing it the night before!
Everyone needs a go-to stuffing recipe. One that is quick to whip up and tastes great too! So, I'm sure you'll love this one as much as I do. I made this as a side dish to our family Christmas dinner last year. As it's so easy and versatile, I thought I'd share it with you too.
My Classic Stuffing goes well with my Classic Roast Chicken, or you could even have it with my Bacon Covered Roast Turkey.
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Ingredient notes:
- Sausage Meat: You can use any kind of mix of sausage meat with this recipe.
- White Bread: I used white bread, but you can use any that you prefer, even gluten-free (just make sure the sausage meat is gluten-free too).
- Lemon: I love the zesty, fresh taste from the lemon in this recipe.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fan bake. Lightly toast the bread, then roughly chop into small pieces. Add to the base of a large bowl.
Add the remaining stuffing ingredients. Using your hands or a wooden spoon, mix to combine. If you're preparing this stuffing ahead of time, combine the ingredients, cover and refrigerate for up to one day if required.
When you're ready to cook the stuffing, place the stuffing in an ovenproof dish. Cook for 40 minutes or until golden and cooked through. Scatter over parsley and serve as a side dish.
Recipe FAQs:
It sure can! To make this stuffing gluten-free, simply replace the white bread with gluten-free bread (and ensure your sausage meat is gluten-free too).
Yes, this is a great way to add flavour and texture to stuffing. You could try dried cranberries, raisins, sultanas, walnuts, pecans, hazelnuts, or anything else really that you like. When adding fruits and nuts to your stuffing, consider the overall flavour and ensure that the ingredients you choose complement the other ingredients of your stuffing recipe. Also consider the size of the fruits and nuts; it's best to chop them into smaller pieces to distribute the flavours evenly throughout the stuffing mixture.
Storage:
This stuffing can be prepared ahead of time. Once combined, cover and refrigerate for up to one day if required.
Top tips:
This stuffing can be served in a chicken or as a side dish. Simply place the stuffing in the cavity of the chicken before cooking and it will be ready when the chicken is cooked.
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Classic Stuffing
A delicious classic stuffing, ideal for inside a chicken or as its own side dish to any kind of roast meal.
Ingredients
Stuffing ingredients:
- 4 slices white bread
- 450g sausage meat
- 1 onion, finely chopped
- Zest of 1 small lemon
- Large handful of parsley, finely chopped
- 1 tsp salt
- ½ tsp pepper
- ¼ cup milk
- 30g butter, softened
To serve
- Fresh parsley, chopped
Instructions
- Preheat the oven to 180°C fan bake.
- Lightly toast the bread, then roughly chop into small pieces. Add to the base of a large bowl.
- Add the remaining stuffing ingredients. Using your hands or a wooden spoon, mix to combine.
- Place the stuffing in an ovenproof dish. Cook for 40 minutes or until golden and cooked through.
- Scatter over parsley and serve as a side dish.
Notes
- This stuffing can be served in a chicken or as a side dish. Simply place the stuffing in the cavity of the chicken before cooking and it will be ready when the chicken is cooked.
- The stuffing can be prepared ahead of time. Once combined, cover and refrigerate for up to one day if required.
- To make this stuffing gluten free, simply replace the white bread with gluten free bread and ensure your sausage meat is gluten free.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 229Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 45mgSodium: 697mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 10g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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