Freezing Cornbread, Cranberry And Orange Stuffing

Our answer

Nigella's Cornbread, Cranberry And Orange Stuffing (from FEAST) is made with cooked cranberries and crumbled cornbread. The stuffing can mostly be made a day ahead, to the point just before the eggs are added, then put into an airtight contrainer and stored in the fridge until needed. This mixture can also be frozen for up to 3 months. We would prefer not to freeze the baked cornbread (unless it is leftovers) as it can become a little dried out if reheated in the oven.

Defrost the cornbread mixture overnight in the fridge and remove it from the fridge about an hour before using, so that it loses some of its chill. Mix in the eggs and seasonings, then transfer everything to the ovenproof dish and bake at 200c/180c Fan/400F/Gas Mk 6 for 25-30 minutes, until piping hot in the centre. Leftovers of the cooked stuffing can be put into an airtight container and refrigerated for up to 3 days or frozen for up to one month.