Comments on: Mushroom and chestnut vegetarian stuffing

By: Becca Heyes

Becca Heyes — Mon, 25 Nov 2024 08:46:01 +0000

In reply to Georgie.

Hi Georgie, I used quite a small dish – around 4×8 inches.

By: Georgie

Georgie — Wed, 20 Nov 2024 19:03:04 +0000

What size dish do you use for this?

By: Maggie

Maggie — Mon, 25 Dec 2023 07:14:06 +0000

For the people who have frozen it. Do you freeze it before you cook it or after you have cooked it???

By: Becca Heyes

Becca Heyes — Tue, 10 Jan 2023 10:19:13 +0000

In reply to Herb fan. Absolutely! Just chop them nice and finely, and remove any particularly tough stalks.

By: Herb fan

Herb fan — Thu, 15 Dec 2022 17:07:10 +0000

Can you use fresh herbs (thyme, oregano and sage) instead of dried?

By: Becca Heyes

Becca Heyes — Fri, 02 Dec 2022 11:11:50 +0000

In reply to Sandra. Hi, I'm afraid I'm a vegetarian so have never tried stuffing a turkey. Probably worth a try!

By: Sandra

Sandra — Thu, 24 Nov 2022 12:49:23 +0000

Hi, can you use this recipe to stuff a turkey?

By: Becca @ Easy Cheesy Vegetarian

Becca @ Easy Cheesy Vegetarian — Fri, 07 Jan 2022 09:34:45 +0000

In reply to ROBIN. Thanks Robin, that's lovely feedback! :)

By: ROBIN

ROBIN — Wed, 22 Dec 2021 18:00:45 +0000

This will be the third Christmas that I’ve made this stuffing and it’s a hit every time!
I make it on Christmas Eve, store it covered in the fridge, then cook it on the day itself.
I find that spreading out the mixture in a wide shallow dish gives a greater surface area for extra crispy bits!
By the way, I’m not vegetarian.

By: Becca @ Easy Cheesy Vegetarian

Becca @ Easy Cheesy Vegetarian — Wed, 09 Sep 2020 12:56:55 +0000

In reply to Morag Taylor. Awesome! Thanks for the feedback about freezing, that's really good to know :)