Mary Berry Christmas Stuffing Recipe

Mary Berry Christmas Stuffing is a classic festive side dish that brings warmth, aroma, and depth to the Christmas table. Soft breadcrumbs, gently sautéed onions, herbs, and seasoning come together to create a stuffing that’s moist inside with a lightly crisp top. Designed to complement roast turkey and other holiday mains, this stuffing is simple, reliable, and full of traditional British flavour.

It can be baked separately or shaped into stuffing balls and is ready in under an hour.

What Is Mary Berry Christmas Stuffing?

Mary Berry Christmas Stuffing is a traditional British stuffing made with fresh breadcrumbs, onion, herbs, egg, and stock. It focuses on balance rather than heaviness, allowing it to soak up flavours from the roast while still holding its shape. The texture is soft and spoonable, not dry or crumbly.

Other Popular Mary Berry Recipes

• Mary Berry Quiche Lorraine
• Mary Berry All-Bran Tea Bread
• Mary Berry Guacamole
• Mary Berry Mini Victoria Sponge

Why This Recipe Is Worth Trying

• Classic festive flavour – Familiar and comforting
• Soft, moist texture – Never dry or dense
• Simple ingredients – Easy to prepare at home
• Versatile cooking – Tray-baked or rolled into balls
• Make-ahead friendly – Ideal for Christmas prep

Essential Ingredients to Make Mary Berry Christmas Stuffing

• White bread: 8 slices, crusts removed and finely crumbled
• Unsalted butter: 50 g
• Onion: 1 large, finely chopped
• Fresh sage: 2 tablespoons, finely chopped
• Fresh parsley: 2 tablespoons, chopped
• Egg: 1 large
• Chicken or vegetable stock: 100–150 ml
• Salt: to taste
• Black pepper: to taste

Handy Kitchen Tools for Best Results

• Large frying pan
• Mixing bowl
• Wooden spoon
• Baking dish or tray
• Sharp knife and chopping board

Step-by-Step Guide to Making Mary Berry Christmas Stuffing

• Prepare the breadcrumbs – Tear or process the bread into fine crumbs and place in a large bowl.
• Soften the onion – Melt the butter in a pan, add the onion, and cook gently until soft and translucent, not browned.
• Add herbs – Stir the sage and parsley into the onions and cook briefly to release their aroma.
• Combine the mixture – Tip the onion mixture into the breadcrumbs and mix well.
• Bind the stuffing – Add the egg and enough stock to create a soft but not wet mixture.
• Season carefully – Add salt and black pepper, tasting as you go.
• Shape or spread – Spoon into a greased baking dish or shape into small balls.
• Bake until golden – Bake at 190°C (170°C fan) for 30–35 minutes until lightly crisp on top.
• Rest briefly – Allow to stand for a few minutes before serving.

What I Got Wrong (And How I Fixed It)

• Dry stuffing – Adding a little more stock solved it
• Overcooked onions – Gentle heat kept the flavour sweet
• Flat taste – Fresh herbs made a big difference
• Greasy texture – Measuring butter carefully helped balance

Healthier Version of Mary Berry Christmas Stuffing

For a lighter version, reduce the butter slightly and use more herbs for flavour. Wholemeal bread can also be used for extra fibre without affecting the texture too much.

Ingredient Substitutions for Mary Berry Christmas Stuffing

• Wholemeal bread instead of white
• Thyme in place of sage
• Olive oil instead of butter
• Vegetable stock for a vegetarian option

Pairing Ideas: What to Serve With Mary Berry Christmas Stuffing

• Roast turkey – A festive classic
• Roast chicken – Works just as well
• Gravy – Essential accompaniment
• Roasted vegetables – Adds colour and balance
• Cranberry sauce – Sweet contrast

Expert Tips to Make Perfect Mary Berry Christmas Stuffing

• Use fresh breadcrumbs – Better texture
• Cook onions slowly – Prevents bitterness
• Don’t over-wet – Soft, not soggy
• Season gently – Stock adds salt
• Bake uncovered – Creates a crisp top
• Rest before serving – Improves structure

Creative Ways to Customize Mary Berry Christmas Stuffing

• Sausage meat addition – Rich and hearty
• Apple chunks – Adds sweetness
• Chestnuts – Festive and earthy
• Cranberries – Tangy contrast
• Stuffing balls – Easy to portion

Storing Mary Berry Christmas Stuffing the Right Way

• Refrigerated storage – Keep covered for up to 2 days
• Freeze before baking – Ideal for advance prep
• Store airtight – Prevents drying
• Label portions – Easy reheating

How to Reheat Mary Berry Christmas Stuffing

Reheat in the oven at a moderate temperature until piping hot throughout. Cover loosely with foil to stop over-browning.

Nutritional Breakdown (Per Serving)

• Calories: ~220 kcal
• Carbohydrates: ~22 g
• Fats: ~12 g
• Protein: ~6 g
• Sugar: ~3 g

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FAQs

Why does my Christmas stuffing turn dry after baking?

Stuffing can dry out if there isn’t enough moisture in the mixture. Adding enough stock and covering the dish loosely with foil for part of the baking time helps keep it moist.

Should Christmas stuffing be cooked separately or inside the bird?

For food safety and even cooking, it’s best to bake stuffing separately in a dish. This ensures it cooks through properly without drying out the meat.

Can I prepare Mary Berry Christmas stuffing in advance?

Yes, the stuffing mixture can be made a day ahead and kept covered in the fridge. Bring it back to room temperature before baking so it cooks evenly.

How do I get a crispy top on Christmas stuffing?

Bake the stuffing uncovered for the final 10–15 minutes. This allows the surface to turn lightly golden while the inside stays soft.

Wrapping It Up

Mary Berry Christmas Stuffing is a festive essential that brings comfort and tradition to the table. Simple to make and full of classic flavour, it’s a recipe you can rely on year after year to complete your Christmas meal in the most satisfying way.