Stuff your face with these must-make stuffing recipes

Stuffings are akin to salads but are made with bread instead of greens. They welcome all kinds of additions from fruit to nuts. Here's how you can make your own.

In this hearty stuffing, full-bodied port wine deepens the flavour of apples, walnuts and prunes.

Preparation time: 20 minutes

Cooking time: 45 minutes 

Makes 2 L (8 cups)

• 125 g (1/2 c) pitted prunes, cut into small pieces
• 50 ml (1/4 c) port wine
• 30 g (2 tbsp) unsalted butter
• 2 large red baking apples, such as Rome Beauty or Cortland, peeled, cored and cut into bite-size pieces
• 3 large celery stalks, coarsely chopped
• 1 extra-large onion, chopped
• 8 cups day-old bread cubes (16 slices)
• 130 g (1 c) coarsely chopped toasted walnuts
• 50 ml (1/4 c) chopped fresh parsley
• 50 ml (1/4 c) chopped fresh sage
• 5 g (1 tsp) poultry seasoning
• 5 g (1 tsp) freshly ground black pepper
• 250 ml (1 c) low-sodium chicken broth
• 1 large egg, beaten

1. Place the prunes in a small pot, add the port wine and bring to a simmer over medium heat. The fruit will become plump and absorb the liquid. Transfer to a large bowl.
2. In a large nonstick skillet, melt the butter over medium-high heat. Add the apples, celery and onion and sauté until crisp-tender, about five minutes. Transfer to the bowl with the prunes.
3. Add the bread and mix well, then stir in the walnuts, parsley, sage, poultry seasoning and pepper. Gently stir in the broth and egg just until the ingredients are moistened (do not overmix as this may make the stuffing tough).
4. Spoon the mixture into a 23 x 35-centimetre (nine x 13-inch) pan, cover with foil and bake until heated through and steamy, about 25 minutes. Uncover and bake until lightly browned, about 10 minutes longer.

Crumbled cornbread flecked with meaty sausage and flavoured with onions and garlic makes a terrific stuffing. It's a staple in the kitchens of Southern cooks. To give this rendition a bit more chew and some sweetness, add chopped dried apricots.

Preparation time: 15 minutes

Cooking time: 40 minutes 

Serves 12

• 50 g (1 c) dried apricot halves
• 250 ml (1 c) boiling water
• 175 g (6 oz) sweet Italian sausage, casings removed, if necessary
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 g (1/2 tsp) dried sage
• 1 g (1/4 tsp) salt
• 1.5 L (6 c) crumbled cornbread
• 1 can (275 g/10 oz) water-packed chestnuts, drained and chopped
• 500 ml (2 c) chicken broth
• 15 g (1 tbsp) unsalted butter or margarine, melted

1. Preheat the oven to 430°C (450°F).
2. In a small heat-proof bowl, combine the apricots and water; set aside.
3. Meanwhile, crumble the sausage into a large nonstick skillet and cook over medium heat until it has browned and rendered its fat, about five minutes. Add the onion, garlic, sage and salt and sauté until the onion is soft, five minutes. Transfer to a large bowl.
4. Drain the apricots and coarsely chop. Add the apricots, cornbread and chestnuts to the bowl. Drizzle with the broth and butter or margarine, tossing to coat.
5. Spoon into a 23 x 35-centimetre (nine x 13-inch) pan, cover with foil and bake until heated through and steamy, about 20 minutes. Uncover and bake until lightly browned on top, about 10 minutes longer.

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