Instead of wrestling with the chicken or turkey this year, opt for a whole tray full of stuffing that the whole family will enjoy. Get ready to say "hello" to a whole new side of Christmas comfort food. You'll need a 20 x 30cm baking dish for this recipe.

Why is this the best tray-baked stuffing recipe?

We take arguably one of the best parts of a roast chicken or turkey, and turn it into its own stand-alone dish. This savoury, flavoursome stuffing features everything you love about a traditional stuffing, but in easy-to-make traybake form! This means more of that golden, crunchy, herby goodness to share, making it the perfect side dish to accompany a Sunday roast or your Christmas feast. 

Our version is made from sourdough bread, herbs, salty pancetta for depth and prunes for a rich sweetness. This is all soaked in an umami-rich chicken stock before baking to create a hearty and warming side that will rival the main course. 

What is traditional stuffing made of?

Traditional stuffing found inside a roast chicken or turkey is made from bread, celery, onion and carrot. You’ll also commonly find herbs and spices like sage or garlic powder as well as a broth like chicken stock. 

How do you keep stuffing moist when baking?

Stock is a key ingredient for keeping your stuffing moist. In this recipe we use chicken stock, however you’re free to use vegetable or beef stock, homemade or store-bought. Other ingredients like olive oil and butter will also contribute to a moist finish. Don’t forget to let the stuffing mixture soak for 10 minutes prior to baking. 

What ingredients you’ll need

Sage leaves: Fresh sage leaves add a savoury, aromatic flavour. It’s used in both the stuffing mixture and garnished on top of the dish. 

Marjoram leaves: Marjoram adds a subtle sweetness and a mild, floral, slightly citrussy flavour. It is also used in the stuffing and baked on top. 

Butter: Butter brings richness and moisture to the stuffing.

Extra virgin olive oil: Olive oil adds a light fruitiness and helps crisp up the edges of the stuffing as it bakes. 

Onion: Fried onions provide a sweet and savoury base for the stuffing.

Garlic cloves: Garlic offers a warm savoury depth that enhances the overall flavour of the dish. 

Pancetta: This cured pork adds a rich saltiness to the dish, providing a contrast to the sweetness of the onions and prunes.

Prunes: Prunes contribute a natural sweetness and a chewy texture while helping to balance the savoury elements.

Parmesan: Parmesan adds a sharp, nutty richness that enhances the overall umami depth of the stuffing.

Sourdough bread: Sourdough provides the base of the stuffing. It’s flavoured with herbs, pancetta and the stock to create the dish. 

Pecans: Pecans bring a crunchy texture and a nutty sweetness that adds contrast. 

Chicken stock: Stock helps to moisten the bread and bind the ingredients, adding a rich, savoury base to the stuffing.

How to prepare a tray-baked stuffing

Making this tray-baked stuffing is simple and requires just 20 minutes of prep time. Begin by preparing all the ingredients, including chopping the herbs, onions, garlic, pancetta and prunes. Grate the parmesan and tear the sourdough bread into chunks, and set aside.

Once the onions and pancetta have softened, combine all the ingredients and allow the mixture to sit and soak with the chicken stock for 10 minutes. From here, you’re ready to spoon the stuffing into a baking dish to bake. 

You can bake this stuffing ahead of time, cool it and then store it in the baking dish, wrapped in plastic wrap, for 3-4 days. Then simply reheat, covered with foil, in a 180°C/160°C fan-forced oven. You can also assemble the stuffing the night before, and chill until ready to bake the next day.

How to store leftover tray-baked stuffing

Allow the stuffing to cool completely before transferring to an airtight container. Store in the fridge and consume within 3-4 days. 

How to serve tray-baked stuffing

This savoury, golden traybake is best served alongside a feast. Fit to serve 8 guests as a side dish, pair it with classic recipes like a whole roast chicken or pork belly with apples and pears, along with all the fixin’s, like a cider and pancetta gravy and honey roasted carrots.  

If you love our tray-baked stuffing recipe, try this 

For more side dishes to serve up this Christmas or entertaining season, look to our curated selection of recipes: 

• Twice-cooked crispy potatoes
• Creamed spinach, celeriac and sour cream gratin
• Charred broccoli with miso dressing