8 Mary Berry Christmas Stuffing Recipes

A good stuffing is one of the joys of Christmas dinner, adding savoury flavour and a crisp, golden contrast to the roast. These eight recipes, inspired by Mary Berry’s traditional British cooking, range from the classic sage and onion to fruity, nutty and meaty versions, plus a vegetarian mushroom and leek stuffing.

All of them are baked separately rather than inside the bird, which means they cook evenly, develop crisp edges and leave the turkey to roast more quickly. Every recipe can be prepared ahead, and most freeze well, so stuffing is one job you can tick off weeks before Christmas.

1. Classic Sage and Onion Stuffing

Soft onions, fresh sage and buttery breadcrumbs are the heart of a traditional British Christmas stuffing. Baked in a dish, it turns golden and crisp on top while staying soft underneath.

Servings: 8 · Total time: 55 minutes

Ingredients

• 50g butter, plus extra for greasing
• 2 large onions, finely chopped
• 225g fresh white breadcrumbs
• 3 tbsp chopped fresh sage
• 2 tbsp chopped fresh parsley
• Finely grated zest of 1 lemon
• 1 egg, beaten
• 150ml chicken or vegetable stock
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6 and butter a 20 x 25cm ovenproof dish.
2. Melt the butter in a pan and cook the onions gently for 10 minutes until soft but not brown.
3. Mix the onions with the breadcrumbs, herbs, lemon zest, egg and stock. Season well.
4. Spread in the dish and bake for 30–35 minutes until golden on top and piping hot all the way through. It can be assembled and chilled a day ahead or frozen for up to a month.

2. Chestnut and Cranberry Stuffing

Sweet chestnuts and tart cranberries bring a festive feel and lovely texture to this stuffing. It is especially good with turkey and goose.

Servings: 8 · Total time: 55 minutes

Ingredients

• 40g butter
• 1 onion, finely chopped
• 2 celery sticks, finely chopped
• 200g fresh white breadcrumbs
• 200g cooked peeled chestnuts, roughly chopped
• 75g dried cranberries
• Finely grated zest of 1 orange
• 2 tbsp chopped fresh parsley
• 1 tbsp fresh thyme leaves
• 1 egg, beaten
• 100ml chicken or vegetable stock
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6 and butter a 20cm round ovenproof dish.
2. Soften the onion and celery in the butter for 10 minutes.
3. Mix with the breadcrumbs, chestnuts, cranberries, orange zest, herbs, egg and stock. Season.
4. Press into the dish and bake for 30 minutes until golden and piping hot.

3. Chicken and Apricot Stuffing Balls

Chicken mince makes a light, juicy stuffing, and chopped apricots add little bursts of sweetness. Shaped into balls, they are easy to serve and cook in just 25 minutes.

Servings: 8 (16 balls) · Total time: 45 minutes

Ingredients

• 25g butter
• 1 onion, finely chopped
• 500g chicken mince
• 100g fresh white breadcrumbs
• 100g ready-to-eat dried apricots, chopped
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh sage
• Finely grated zest of 1 lemon
• 1 egg, beaten
• Salt and freshly ground black pepper

Instructions

1. Soften the onion in the butter for 8 minutes and cool.
2. Mix all the ingredients together with your hands and season well.
3. Shape into 16 balls and place on a lined baking tray. Chill for up to 24 hours, or freeze raw for up to 1 month.
4. Bake at 200°C (180°C fan), gas mark 6 for 25 minutes until golden and the centre reaches 75°C.

4. Lemon, Thyme and Parsley Stuffing Balls

These fresh, zesty stuffing balls are light and herby, making a lovely contrast to rich gravy. They suit chicken, turkey and fish equally well.

Servings: 8 (16 balls) · Total time: 40 minutes

Ingredients

• 50g butter
• 1 onion, finely chopped
• 200g fresh white breadcrumbs
• Finely grated zest of 2 lemons
• 3 tbsp chopped fresh parsley
• 1 tbsp fresh thyme leaves
• 1 egg, beaten
• Salt and freshly ground black pepper

Instructions

1. Soften the onion in the butter for 8 minutes and cool slightly.
2. Mix with the breadcrumbs, lemon zest, herbs and egg. Season well.
3. Shape into 16 balls and place on a greased baking tray.
4. Bake at 200°C (180°C fan), gas mark 6 for 20–25 minutes until golden and piping hot.

5. Apple, Celery and Walnut Stuffing

Crunchy celery, sweet apple and toasted walnuts make a bright, textured stuffing that cuts through the richness of the roast. It is lovely with goose or duck.

Servings: 8 · Total time: 55 minutes

Ingredients

• 50g butter
• 1 onion, finely chopped
• 3 celery sticks, finely chopped
• 2 eating apples, cored and chopped
• 200g fresh white breadcrumbs
• 75g walnuts, toasted and chopped
• 2 tbsp chopped fresh sage
• 1 egg, beaten
• 100ml chicken or vegetable stock
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6 and butter an ovenproof dish.
2. Cook the onion and celery in the butter for 8 minutes, add the apples and cook for 3 minutes more.
3. Mix with the breadcrumbs, walnuts, sage, egg and stock and season.
4. Spread in the dish and bake for 30 minutes until golden and piping hot.

6. Beef Sausage Meat, Apple and Sage Stuffing

A hearty, savoury stuffing made with beef sausage meat, Bramley apple and sage is rich enough to serve as a side with beef or turkey. Baking it in a loaf tin means it slices neatly.

Servings: 8 · Total time: 1 hour 10 minutes

Ingredients

• 25g butter
• 1 onion, finely chopped
• 500g beef sausage meat
• 1 Bramley apple, peeled, cored and grated
• 75g fresh white breadcrumbs
• 2 tbsp chopped fresh sage
• 1 tbsp chopped fresh parsley
• 1 egg, beaten
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 190°C (170°C fan), gas mark 5 and line a 900g loaf tin with baking paper.
2. Soften the onion in the butter for 8 minutes and cool.
3. Mix the onion with the sausage meat, apple, breadcrumbs, herbs and egg. Season and press into the tin.
4. Bake for 45–50 minutes until golden and the centre reaches 75°C. Rest for 5 minutes, turn out and slice.

7. Mushroom and Leek Stuffing

Savoury mushrooms and soft leeks make a rich, earthy stuffing that is perfect for vegetarian guests. It goes beautifully with a nut roast or vegetable Wellington.

Servings: 8 · Total time: 1 hour

Ingredients

• 50g butter
• 2 leeks, finely sliced
• 300g chestnut mushrooms, finely chopped
• 2 garlic cloves, crushed
• 200g fresh white breadcrumbs
• 1 tbsp fresh thyme leaves
• 2 tbsp chopped fresh parsley
• 1 egg, beaten
• 100ml vegetable stock
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6 and butter an ovenproof dish.
2. Melt the butter and cook the leeks for 8 minutes until soft. Add the mushrooms and garlic and cook over a high heat for 8 minutes until the liquid has evaporated.
3. Mix with the breadcrumbs, herbs, egg and stock and season well.
4. Spread in the dish and bake for 30 minutes until golden and piping hot.

8. Fig, Orange and Pistachio Stuffing Log

Sweet figs, orange zest and green pistachios give this stuffing a jewelled look when sliced. Rolling it into a log makes it easy to freeze and slice on the day.

Servings: 8 · Total time: 1 hour, plus chilling

Ingredients

• 50g butter
• 1 onion, finely chopped
• 200g fresh white breadcrumbs
• 100g dried figs, chopped
• 50g shelled pistachios, roughly chopped
• Finely grated zest of 1 orange
• 1 tbsp chopped fresh thyme
• 1 egg, beaten
• Salt and freshly ground black pepper

Instructions

1. Soften the onion in the butter for 8 minutes and cool.
2. Mix with the breadcrumbs, figs, pistachios, orange zest, thyme and egg. Season well.
3. Shape into a log about 6cm wide, wrap tightly in buttered foil and twist the ends. Chill for at least 1 hour, or freeze for up to 1 month.
4. Bake in the foil at 200°C (180°C fan), gas mark 6 for 25 minutes, then open the foil and bake for 10 minutes more until golden and piping hot. Slice into rounds.