Lupatria
i make it every year from scratch. i use the recipe from the dairy diary cookbook which i've had for many many years but i add more breadcrumbs as i don't like a thin sauce.
i also make my own cranberry sauce from scratch with a "spot" of port in it.
but i've never attempted making stuffing. this year i'
ve bought a packet of chestnut and cranberry stuffing - thank you paxo.
I make what we in Norfolk call forcemeat balls from sausagemeat, seasoning, finely chopped onion, fresh chopped parsley, fresh breadcrumbs, 1 egg. They are the first things to disappear off the plates as everyone loves them and they are delicious cold too.