Delia Smith Stuffing For Turkey Recipe

This traditional Delia Smith Stuffing For Turkey is a classic British bread stuffing that is light, savoury, and beautifully fragrant with onion and herbs. The texture is soft in the centre with a lightly golden top, making it the perfect partner for roast turkey. It is simple to prepare and ideal for beginners, yet delivers reliable, comforting flavour every time. From start to finish, it takes around 1 hour including baking.

Ingredients

For the Bread Base

175g fresh white breadcrumbs
75g fresh wholemeal breadcrumbs

For the Filling

1 medium onion, very finely chopped
50g butter
2 tbsp fresh parsley, finely chopped
1 tsp fresh thyme leaves
½ tsp dried sage
Salt and freshly ground black pepper, to taste
1 large egg, beaten
2–3 tbsp turkey or chicken stock

How to Make Delia Smith Stuffing For Turkey Recipe

Prepare the oven: Preheat the oven to 190°C or 170°C fan. Lightly butter a small baking dish and place a shelf in the middle of the oven so the stuffing cooks evenly and turns lightly golden on top.
Soften the onion: Melt the butter gently in a small frying pan over low heat. Add the finely chopped onion and cook for 6 to 8 minutes until soft and translucent but not browned.
Mix the stuffing: In a large bowl, combine the white and wholemeal breadcrumbs. Stir in the softened onion with all the melted butter, then add parsley, thyme, sage, salt and pepper. Mix well.
Add egg and stock: Stir in the beaten egg and enough stock to bring the mixture together. It should be moist but not wet, holding its shape when pressed lightly.
Bake the stuffing: Spoon the mixture into the prepared dish and level the surface gently with the back of a spoon. Bake for 30 to 35 minutes until lightly golden on top and heated through.
Cool slightly and serve: Allow the stuffing to stand for 5 minutes before serving alongside roast turkey, or use it to fill the neck end of the bird if preferred.

Tips

How do I keep stuffing moist?

Make sure you add enough stock to lightly moisten the breadcrumbs. The mixture should feel soft but not soggy before baking.

Can I prepare the stuffing in advance?

Yes, you can assemble it a day ahead and keep it covered in the fridge. Bake just before serving for the best texture.

What is the best bread to use?

Day-old bread works perfectly as it creates light crumbs that absorb flavour well. Avoid very fresh bread as it can become dense.

Can I cook it inside the turkey?

You can use it to stuff the neck cavity, but avoid tightly packing the main cavity as this can affect cooking times.

Serving Suggestions

Serve alongside roast turkey and crisp roast potatoes
Add a spoonful of rich turkey gravy
Pair with cranberry sauce for a sweet contrast
Enjoy with buttered Brussels sprouts and carrots

Storage

At Room Temperature

Do not leave stuffing out for more than 2 hours once cooked.

In the Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

You can freeze baked stuffing for up to 3 months. Cool completely, wrap well, and thaw overnight in the fridge before reheating.

Nutrition

Calories: 220 kcal
Carbohydrates: 22g
Protein: 6g
Fat: 12g
Saturated Fat: 7g
Sodium: 280mg

Nutrition values are approximate and may vary depending on exact ingredients used.

FAQs

Can I make this stuffing without egg?

Yes, you can omit the egg and add a little extra stock to bind the mixture. The texture will be slightly softer but still delicious.

Can I use dried herbs instead of fresh?

Yes, use half the quantity of dried herbs in place of fresh, as their flavour is more concentrated.

Can I add sausage meat?

You can add 225g sausage meat for a richer stuffing. Mix it in before baking and ensure it is fully cooked through.

How do I reheat leftover stuffing?

Cover with foil and reheat in a moderate oven at 180°C until piping hot, around 15 to 20 minutes.