Every year I make the chestnut stuffing (from the Christmas cook book), I cook it separately from the bird.
I would like advice on two counts:
1) can I freeze the uncooked stuffing.
2) if I cook the receipe in one or two containers how long should i cook it for (usually I put it in the oven with the roast potatoes and take it out when is hot all the way through). Also I would like to make the receipe into 'Stuffing balls' could you give advice on cooking times and temperatures.