Phil Vickery's Christmas cake stuffing

Published Tuesday, 17 December 2013
Toggle font size

For the second day of Phil Vickery's festive feast he gives a stuffing masterclass with a side of spiced cranberry sauce and he also demonstrates a great idea for a vegetarian centrepiece for the christmas table.

Video available to UK viewers only.
We’re sorry. This video is unavailable from your location.

To find out if this video is available to you, we need to know what region you live in. Please enter your postcode below (including space).

Frequently Asked Questions

Thank you for confirming your region.

Frequently Asked Questions

We are sorry but this video is not available on in your region. Your region is listed below.

Frequently Asked Questions

Are you in Northern Ireland?

1. Why is my postcode required?

We are asking you to insert your postcode before watching some videos to confirm you can access the video content via

This is because some videos on are only available in Northern Ireland.

Don't worry, we won't store or use this information for any other purpose.

If you are not in Northern Ireland, the content may be available to watch at or

2. Why am I directed to or when I try to view certain clips?

The videos, which are not available on to users outside Northern Ireland, will be available to those users on (for users in England and Wales) or (for most users in Scotland).

We need to know where you are in order to make sure you are getting the right content.

If you think we've got your location wrong, then please click here.

Need more help? Contact us

enough for a 5kg bird
Preparation time
15 minutes
Cooking time
10 minutes
6-8 people
Preparation time
20 minutes
Cooking time
15 minutes
6-8 people
Preparation time
15 minutes
Cooking time
35-40 minutes
Preparation time
40 minutes
Cooking time
about an hour, but can be cooked the day before.

Christmas Cake Stuffing


  • 2 tbsp vegetable oil
  • 1 small onion, peeled and finely chopped
  • 1 tsp allspice
  • 2 cloves of garlic, peeled and chopped
  • 500g good quality sausage meat
  • 200g Christmas cake, no icing or marzipan, crumbled
  • about 6 tbsp natural dried breadcrumbs
  • 1 whole medium egg
  • 150g dried cranberries
  • salt and freshly milled black pepper


  1. Heat the oil in a saucepan, add the onions, allspice and garlic and cook for a few minutes until soft and translucent.
  2. Add the sausage meat and stir well.
  3. Just break down the sausage meat but do not actually cook it through.
  4. Then cool slightly, add enough bread crumbs to stiffen up the mixture, but remember that they will continue to thicken as they reconstitute themselves so take care not to add too many.
  5. Stir in the whole egg and cranberries and beat the whole mixture well.
  6. Finally add the Christmas pudding and some salt and pepper.
  7. Stuff the bird when required.

Fruity Fragarnt (non meat) Stuffing


  • 6 tbsp oil, any will do
  • ½ tsp ground cardamom
  • ½ tsp ground allspice
  • 1 tbsp garam masala
  • ½ tsp smoked paprika
  • 2 red onions finely chopped
  • 3 cloves garlic, finely chopped
  • 2 tbsp finely chopped ginger
  • 100g dried apricots, finely chopped
  • 100g dried cranberries, finely chopped
  • 100g chopped dried cherries, finely chopped
  • 2 x 250g microwaveable coconut rice, re heated
  • 50g chopped honey roasted cashews, roughly chopped
  • 100g chopped pistachios, roughly chopped
  • 6 tbsp chopped parsley
  • 1 egg, beaten (optional)
  • salt
  • pepper


  1. Heat the oil in a pan and add the spices, quickly fry then add the onions, garlic and ginger cook for 10 minutes to soften nicely.
  2. Spoon into a bowl, then add the fruit, warmed rice and nuts and really mix well.
  3. Season well with salt and pepper.
  4. Finally the egg to bind and the parsley and sage. Again mix well.
  5. Stuff the bird, or spoon into a lightly greased baking dish and bake separately.

Spiced Cranberry Sauce


  • 2 tbsp vegetable oil
  • 2 tsp cumin seeds, heaped
  • 2 tsp freshly grated nutmeg
  • 1 large onion, peeled and chopped very finely
  • 2 cloves garlic, crushed
  • 150g fresh cranberries
  • 2 large apples, peeled and cored and chopped finely
  • 2 tbsp castor sugar
  • salt and freshly ground black pepper
  • 100cc Cider vinegar
  • 300mls cold water
  • 4 tbsp extra virgin olive oil


  1. Heat the vegetable oil in a stainless steel saucepan.
  2. Add the cumin and nutmeg and stir around in the hot oil to release their wonderful aroma, but do not burn.
  3. Next add the onions and continue to cook for a further 2-3 minutes finally add the garlic and cook for a further 1 minute.
  4. Add the cranberries and apples, sugar and some salt and pepper and stir well.
  5. Pour in the vinegar and cold water and bring to the boil and turn down the heat and simmer gently for about 25 minutes.
  6. When nearly all the liquid has evaporated, check the seasoning and adjust if necessary. Remove the pan from the heat and stir in the olive oil and leave to cool.

Christmas Vegetable Layer Bake with Spicy & Sweet Cashews & Grilled Portabello's


  • 6 tbsp olive oil, yes 6
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp fenugreek
  • ½ tsp ground turmeric
  • 2 medium onions finely chopped
  • 5 cloves garlic finely chopped
  • 2 x 250g packets microwave Coconut rice, re heated
  • 1 x 400g Bijoux canned green lentils, rinsed
  • 90g toasted pine nuts
  • 4 large courgettes, washed and again sliced in 3/4cm slices lengthways
  • 1 medium butternut squash, peeled and cut into long 3/4cm slices, must be peeled whole and sliced
  • 2 x 290g jars roasted peppers drained well
  • 100mls roughly strong vegetable stock
  • 8 Portabello mushrooms
  • 2-3 tbsp olive oil
  • salt & pepper
  • 100g honey roasted cashews
  • pinch two chilli powder
  • 2 tbsp runny honey or maple syrup

For the sauce:

  • 2 tbsp chopped parsley
  • 4 tbsp chopped basil
  • 2 tbsp chopped coriander
  • pinch chilli flakes
  • 1 tbsp capers, rinsed well
  • 1 clove garlic, chopped finely
  • 4 tbsp olive oil
  • 150g creme fraiche
  • pepper and salt to taste


  1. Pre heat the oven to 200C gas 6.
  2. Heat the 6 tbsp of oil in a saucepan, and add the spices, cook for a minute, then add the onions and garlic.
  3. Cook for a good 10 minutes, browning REALLY well.
  4. Next add the warmed rice sachets, lentils, pinenuts, salt and pepper and mix well.
  5. Place a 32cm x 24cm x 5cm deep baking dish onto a board and place half the sliced courgettes so it covers the bottom perfectly. Season well.
  6. Spoon over half the rice/lentil mix and spread over evenly, season well.
  7. Arrange the squash slices on top making sure they fit evenly and perfectly, season well.
  8. Spoon on the last of the rice.
  9. Lay the last courgette slice on top, then cut open the red peppers and lay on top so you end up with a perfectly full and pepper topped casserole.
  10. Spoon over the veg stock cover with foil tightly and cook in the oven for 1 hour.
  11. After an hour remove foil, lightly oil the peppers.
  12. Place back in the oven uncovered and drive off the moisture until the bake is nice and firm, about 30 minutes
  13. Remove from the oven, press down with a potato masher well, cool, cover with film and chill well, best overnight.
  14. When ready to serve, turn on the grill and season the mushrooms well with salt, pepper and a drizzle of oil. Cook until slightly shrivelled and with a meaty texture.
  15. Place the nuts into a small bowl and add the chilli powder honey or maple syrup, mix well and pop into the oven to glaze nicely, take care they will burn.
  16. Finally, place the herbs, capers, olive oil, chilli and garlic into a small hand blender and blitz to a smooth green paste.
  17. Spoon into a bowl add salt, pepper and the crème fraiche and mix well.
  18. To serve, cut nice neat squares, cover with cling film and microwave until warmed through perfectly.
  19. Serve in a deep bowl, topped with a grilled mushroom, spoon or two of the crème fraiche and a few toasted nuts.
© UTV News
Comments Comments
No comments. Be the first to comment.
Email address*:    
House Rules:  
Your Comment:  
[All comments are moderated and will not appear immediately. Your name, location and comment will be displayed on this page if your post passes moderation.]
Available now on UTV Player
Presented by Eamonn Holmes and Ruth Langsford. Dermot O'Leary ...
17 April - 10:30
Next on UTV

This Morning

Neighbours stars Stefan Dennis (Paul Robinson) and Rebekah El ...
22 April - 10:30