I have always found home-made food to be tastier than shop bought, this stuffing is no exception. It's seriously simple to make and great fun as my children enjoyed rolling out the balls. I am planning roast Turkey, slow cooked Venison and Pigs in blankets for Christmas lunch so decided I wanted a simple stuffing to compliment the meat dishes, I did add chopped apple to the recipe for a bit more flavour and texture.
Shop bought stuffing has a whole list of strange sounding ingredients- compared to the BBC recipe I used that has 6 ingredients that are all standard foods kept at home. I made this last week, cooked half immediately and put the other half in the freezer as an experiment. I cooked the frozen ones two days later, they were great but, as I prefer crunchy stuffing, when I make them again I will add slightly less water. My plan is to make more of the Christmas stuffing balls this weekend, freeze them ready to bake on Christmas day.
Top Tip- make the mixture slightly drier if you are planning to freeze and then cook it.
So whether you're planing to make a simple dish, stuffing the meat with it or making crunchy balls like I have, a Christmas lunch is not complete with out an extra bit of stuffing.