Serves 4-6
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  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4.
  2. Melt the butter in a large pan over a medium heat. Take half the melted butter and set it aside. Leave the rest in the pan.
  3. Add the onions and celery to the pan and cook for 4-5 minutes until softened and translucent, but not coloured.
  4. Place the breadcrumbs and herbs into a large bowl and stir to combine thoroughly. Season to taste.
  5. Add any extra ingredients here to jazz up your stuffing, if doing so. (Check out our suggestions on the right.)
  6. Pour the reserved melted butter and the cooked onion and celery over the breadcrumb mixture and stir until combined.
  7. Transfer to a baking dish (approx. 20 x 20cm) and bake for 20-25 minutes until golden brown on top. Remove from the oven and serve hot.

Test Kitchen Tips:

  • If you’re cooking for guests with dietary requirements, then swap regular butter for a dairy-free alternative, or use gluten-free breadcrumbs and stock.
  • If you don’t use all the breadcrumbs, you can freeze them for up to three months in a sealed bag.

  • This stuffing will last three to four days when covered and kept in the fridge.

Nutrition Facts

Per serving: 521kcals, 30.8g fat (18g saturated), 52g carbs (5.5g sugars), 9.8g protein, 4.4g fibre, 0.534g sodium

ChristmasDinnerFreezer-friendlySpecial OccasionsSunday roastQuick and easyBudget mealsVegetarian

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