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cranberry & 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.
- Preparation time: 15 minutes
- Cooking time: 20 minutes for stuffing balls 35 - 40 minutes in a loaf tin
- Oven temperature: Gas Mark 5/190°
ingredients
- 115g (4oz) DS-gluten free white multigrain loaf ,
- 12½g (½oz) Butter ,
- 1 small Onion , chopped
- 1 stick of Celery , chopped into small pieces
- 2 x 15mlsp (2tbsp) of fresh, chopped Parsley , or 2x 5mlsp (2tsp) dried parsley
- 25g (1oz) of ready to eat Apricot , cut into small pieces
- Seasoning ,
- 50ml fresh Orange Juice , (2fl oz)
- 2 x 15mlsp gluten free Cranberry Sauce , (2tbsp)
- 25g (1oz) Walnuts , or pine kernels, chopped (optional)
method
1. Crumble or place in a food processor the Multigrain Bread, the crust can also be used, until it resembles breadcrumbs.2. Place crumbles 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 6 – 8 stuffing balls and cook Gas Mark 5/ 190°C for 20 minutes, or place mixture in an ovenproof dish and cook at the same temperature for 35-40 minutes.
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