For some people, the stuffing is the highlight of any chicken or turkey roast. Others can take it or leave it. But if there's one day of the year when you pull out all the stops and make your own savoury stuffing, make it Christmas Day.
Each year I experiment with new stuffing recipes, depending on which flavours I'm enjoying at the time. This year's winner is Bacon, Herb and Hazelnut Stuffing – I love the combination of the salty bacon, earthy hazelnuts and slightly tart dried apricots or cranberries. Click here for the full recipe.
If you have a small turkey you can put half or all the stuffing into the cavity of the bird, as I did in the Roast Turkey recipe I posted yesterday – but do check that the stuffing and the turkey are both thoroughly cooked through before serving. If your turkey is a large one, however, you may find that the nether reaches of the turkey are overcooked by the time the stuffing is cooked through. To prevent this, I form the stuffing into a roll and roast it off in a separate dish. If you do decide to do this, pop a sprig or two of aromatic herbs such as bay leaves, rosemary or sage into the cavity of the turkey instead to help flavour the meat.
Countdown to Christmas dinner Each day for the next six days I'll be posting a new recipe from my Christmas Day menu, so check back here each day. To be notified by email when I've posted a new blog, click on the RSS Feed tab on the right of this page. Or if you'd prefer you can like my Facebook page or follow me on Twitter to be the first to hear when each new recipe goes live. On the last day I'll post a Menu Planner to help you prep ahead as much as possible and make your Christmas Day a stress-free zone.
