Freeze Ahead Cranberry Thyme & Ginger Stuffing
I’m always trying to save time when preparing large meals, and Christmas lunch is one of the biggest of the year for most. Here are some festive tips to help you enjoy a stress-free Christmas. Preparing sauces and vegetables ahead of time is a game-changer for your Christmas feast. I can assure you that a bit of prep work now can free up your time on the big day, allowing you to join the festivities instead of being chained to the stove.
Ingredients
- 2 tbsp vegetable oil
- 2 small onions, peeled and chopped
- 3 garlic cloves, crushed
- 1 small glass Brandy, optional
- 500 g sausage meat
- 55 g ground almonds
- 125 g packet of dried cranberries
- 2 tbsp fresh ginger, chopped
- 2 tbsp fresh thyme, chopped
- 1 large egg, beaten
- salt and freshly ground black pepper
- 8 tbsp dried breadcrumbs
Instructions
- Heat the vegetable oil in a small saucepan, add the onions and garlic and cook for about 10 minutes until soft.
- Add the brandy and reduce it. Be careful if you have a gas stove, as the brandy may ignite.
- Cook until the Brandy has all been reduced.
- Add the sausage meat and break it up with a wooden spoon off the heat, place it in a bowl, then cool it slightly.
- Next, add the cranberries, ginger, thyme, and egg and mix well together. Add salt and pepper and enough breadcrumbs to stiffen the stuffing; do not make it too dry. Spoon into a 20 x 20cm baking dish that is both freezer-proof and oven-proof, and place in the fridge to cool thoroughly.
- Once cooled, tightly cover it with foil or cling film and place it in the freezer until needed.
To Use:
- Cooking Time: 40-50 mins
- Remove the stuffing from the freezer the day before you need it, and place it in the fridge to thoroughly defrost overnight.
- To cook, preheat the oven to 200C, gas 6. Cook the stuffing for 40-50 minutes or until piping hot in the centre.
Add ingredients from Vickery TV straight to your favourite online supermarket
Notes
Top Tip: Ensure you write the current date and cooking time on the freezer bag.
Nutrition
357
Calories
21G
Fat
6G
Saturates
13G
Sugars
580G
Salt
14G
Protein
25G
Carbs
3G
Fibre
ⓘ UK Government Reference Intakes (RIs).
