Make ahead for a stress-free day!
There are a handful of Christmas recipes I return to not just for flavour, but for how they make me feel. Stuffing is one of them.
I really enjoy making stuffing a few days ahead of Christmas Day. I find it deeply relaxing — once your hands are in the mixing bowl, the pace naturally slows and the mood begins to shift into Christmas.
It’s one of those quiet kitchen rituals that helps set the tone for the days ahead. The bonus? Stuffing is wonderfully forgiving. It can be made several days in advance and kept chilled in the fridge, or prepared well ahead and frozen, leaving Christmas Day calm, spacious and organised.
This version is rich, fragrant and quietly festive — savoury pork, sweet cranberries, toasted walnuts and fresh sage, lifted with orange and a splash of brandy. It holds beautifully and pairs perfectly with turkey or chicken.
Sage, walnut & cranberry Christmas stuffing
- Total Time60-75 mins
- YieldServes 12 as part of a feast 1x
Ingredients
Instructions
- Finely dice the onion and garlic.
- Heat a medium-sized, heavy-based frying pan over low heat. Add the butter and olive oil and heat gently. Add the onion and garlic with a good pinch of salt and cook slowly until soft and fully translucent — about 10 minutes. Despite what many recipes suggest, onions rarely become truly translucent in five minutes. The slower the cook, the sweeter the result.
- Add the sage and cranberries, stirring to combine. Cook for a further 2 minutes. Deglaze the pan with 1 tablespoon of the brandy, scraping up any caramelised bits. Remove from the heat and allow the mixture to cool slightly.
- Break up the sausage meat with your hands or a fork. Roughly chop the bread if needed. Whisk the eggs.
- In a large mixing bowl, combine the sausage meat, bread and eggs. Season generously with salt and freshly ground black pepper. Add the cooled onion mixture, orange zest and juice, walnuts and the remaining 2 tablespoons brandy. Mix gently until just combined — take care not to overwork the mixture.
- Lay out a layer of aluminum foil, then top with baking paper that is long enough to hold the stuffing.
- Transfer the stuffing onto the paper, roll it up snugly and twist the ends like a Christmas bonbon.
To Cook on the Day - Remove the stuffing from the fridge two hours before baking, or defrost overnight. *See notes
- If stuffing the turkey, pack lightly into the cavity. Dense stuffing slows cooking and dries the bird — looser is better.
- Any remaining stuffing can be rolled up and baked separately, or spooned into lightly greased muffin tins.
- Bake the rolled stuffing in the foil at 180°C for 30–45 minutes, depending on your oven, until cooked through and lightly golden. If making stuffing muffins (shall we call them Stuffins?) bake for about 25-30 mins. If stuffing the turkey, cook for the recommended time per kg.
- Allow the baked stuffing to rest in the foil package or muffin pan for about 30 minutes to keep its shape. When ready to serve, carefully undo the foil parcel, being mindful of any excess steam, and slice with a sharp knife into rounds of your choice.
Notes
- I used defrosted wholemeal hamburger buns — defrosting takes 5–10 minutes, depending on the weather
- Cold, raw stuffing will bake unevenly and release excess moisture, so aim for it to be close to room temperature, while remaining mindful of food safety.
- If making within five days of Christmas, store chilled in the fridge. Always check the use-by date on the pork sausages and work within that timeframe.
- The stuffing can be frozen well in advance for up to 3 months.
- Prep Time: 30 mins
- Cook Time: 30-45 mins
- Category: Christmas
- Method: Bake
- Cuisine: Modern Australian
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