Freezing Gingerbread Stuffing

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Nigella's Gingerbread Stuffing (from Christmas and on the Nigella website) can be used to stuff the turkey, but Nigella prefers to cook it in a seperate buttered ovenproof dish. The stuffing can be made up to 2 days ahead and kept in the fridge, or up to 2 weeks ahead and frozen.

In both cases the stuffing mixture should be left to cool completely at the end of step 5 before adding the eggs, salt and pepper. After this it should be chilled or frozen. Freeze the stuffing in an airtight container, or you could freeze it in the baking dish, wrapped tightly in a double layer of clingfilm and a layer of foil, if your dish is freezer and oven proof. Thaw the stuffing overnight in the fridge before cooking and always make sure the stuffing is completely cooked through (it should be piping hot all the way through) before removing from the oven.