Recipe courtesy of Mary McCartney

Celebration Stuffing

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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 35 min
  • Yield: 6 servings
My mum taught me how to make stuffing packed full of flavor. I like to shape mine into balls that crisp on the outside as they bake, or you can do as one whole piece in a baking dish. You can prepare it in advance and simply reheat it in the oven when ready to eat.



  1. Preheat your oven to 350 degrees F (180 degrees C/Gas mark 4). Oil a baking tray or baking dish.
  2. In a large sauté pan, heat the oil over medium heat. Add the celery, onions, leek and pear and sauté for about 12 minutes until softened and golden.
  3. Add the sage, parsley, rosemary and bread, then stir in the vegetable stock.
  4. Turn off the heat and mix in the pine nuts. Season with salt and pepper as desired.
  5. Scoop up 1 dessert spoonful (2 teaspoons) of stuffing at a time, then mold it into a ball using clean hands. Place onto the prepared baking tray. Keep going until you have 12 balls.
  6. Bake for about 30 minutes until crisp and golden on the outside but still soft on the inside.