Making Christmas stuffing in advance and freezing?

emilykf

Hi all, this is probably a silly question, but I'm in the middle of writing a 2000 word literature essay at the mo so my brain's frazzled (as you can probably tell I'm procrastinating instead of working on the essay )

I want to make the stuffing for our Christmas dinner today and freeze it, but not sure whether to cook it first or not? I'll be mixing raw sausagemeat with breadcrumbs, sage and cooked onion and apple. Should I freeze the mixture like that and cook on the day, or cook, freeze and heat up on the day? Many thanks!!:T

Josslette

I'd make it and freeze it raw, i think freshly cooked on the day would be tastier.

I'd just make sure all the cooked ingredients were properly cold before mixing into the meat then freeze.

Sounds like a yummy recipe! xx

pollyskettle

For the last two years I have made and cooked ours about a fortnight in advance and then defrosted on Christmas eve and reheated on Christmas day. Each year I think I will do it the other way and freeze it raw, but then dump the sausagemeat in the freezer when the November grocery shop arrives as I forget and so can't freeze it raw again! I've made double this year as it was so lovely last year, a chestnut and sage recipe from Good Food I think.

Lilyplonk

I often get a container of whoopsied ready-made stuffing from Asda and freeze it. I've seen some this year (Cranberry, Pork and Sausagement Stuffing) in the whoopsie cabinet and was about to get it for the freezer, when I double-checked the label to find that it's marked 'Not Suitable For Freezing'. Can't understand why not .................... unless it was frozen prior to delivery and arrived already frozen for defrosting in store :undecided.

Has anybody any ideas about this, please ....................?

emilykf

Have just popped the (uncooked) stuffing in the freezer - thank you!