Stuffing

Chicken Stuffing

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With a little extra effort Christmas can be cracking

Henry Harris's whole baked Vacherin

Caroline Waldegrave's truffle toasts

Lorna Wing's pumpkin squares

Halloumi & herb triangles

Chris Galvin's iced oysters and hot spicy chorizo

Paul Merrett's gravadlax sashimi with beetroot sorbet

Fruit & nut stuffing

Ricotta stuffing

Armagnac and chestnut ice-cream

Lorna Wing's syllabub with dried fruits

Port-poached pears

Christmas pudding soufflé

Here are three simple alternatives to the usual stuffing, all from Caroline Waldegrave.

Quantities given suitable for a 4-5kg/8-10lb turkey

250g/9oz raw chicken, either white or brown meat

1 egg

In a food processor, mince the chicken. Beat an egg into it and season well.