So, we’re onto our tenth tip from –
12 Tips for a gorgeous, no fuss, foodie Christmas
Tip #1 was all about the cake.
Tip #2 was about making a few meals to stash in the freezer for over Christmas
Tip #3 was the joy of handmade food gifts
Tip #4 was the wonders of freezing uncooked mince pies so that they are ready at the drop of a hat
Tip #5 was a prepare-ahead alternative dessert if Christmas pudding just isn’t your thing
Tip #6 was flying the flag for freeze-ahead roast potatoes
Tip #7 was prepare ahead vegetable side dishes
Tip #8 was about making some good choices when you stock up your fridge and cupboards for Christmas
Tip #9 was the game changer that is make-ahead gravy and now here’s the next one –
Tip #10 – You can do all the time-consuming prep beforehand and pop your stuffing in the freezer so that you are ready to go on Christmas Day.
Could you imagine any self-respecting turkey sarnie being able to hold its head up high without a generous spread of delicious stuffing as one of its tasty layers? Not in my world.
But it’s not just any stuffing I crave, it’s our family ‘Celery, Apricot & Walnut Stuffing’ that is the only one for me. This is the stuffing of family traditions and we all adore it. Until I went away to college (just slightly more than a few years ago), I had no idea that there was any other way to make stuffing apart from scratch and with fresh ingredients. I then had my eyes opened to Paxo Sage & Onion – but chose to close them again very quickly….