Cranberry and Apricot stuffing

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Cranberry and Apricot stuffing

Gluten free stuffing the whole family will enjoy. This is an ideal accompaniment to the Christmas lunch or the Sunday roast.

Suitable for people diagnosed with Coaliac Disease, those who are suffering from a gluten and wheat allergy or intolerance.

Serves: 8 - 10 stuffing balls
Preparation time: 12-15 minutes
Cooking time: 20 minutes for stuffing balls, 35 minutes in a loaf tin
Oven temperature: 190°C/170°C Fan/Gas Mark 5

ingredients

115g DS-gluten free white sliced loaf , or DS-gluten free brown multigrain loaf or DS-gluten free brown ciabatta rolls
15g Butter ,
1 Onion , small, chopped
1 stick of Celery , chopped into small pieces
2tbsp (2 x 5mlsp) fresh chopped Parsley , or 2tsp (5mlsp) dried Parsley
25g (1oz) ready to eat Apricot , cut into small pieces
50ml Orange Juice , fresh
2tbsp Cranberry Sauce , gluten free
25g Walnuts , (1oz) or pine kernels chopped (optional)
Seasoning ,

method

1. Crumble the bread (the crust can also be used) or place in a food processor until it resembles breadcrumbs.
2. Place breadcrumbs in a bowl.
3. Melt the butter and fry the onion and celery until soft and very lightly browned. Add to the breadcrumbs.
4. Mix in the parsley, apricots and nuts (if using) and seasoning. Pour in the orange juice and stir in the cranberry sauce.
5. Bind the mixture together and use either for stuffing the neck of a chicken or turkey, or make into 8 - 10 stuffing balls and cook at 190°C/170°CFan/ Gas Mark 5 for 20 minutes. Alternatively place mixture in an ovenproof dish and cook at the same temperature for 35-40 minutes.