Sunday, 22 December 2013

Nutty Vegetarian Stuffing GF


I was recently contacted by Newburn Bakehouse and asked if I would like to share a Christmas recipe guest post here on my blog. I asked if they could share a stuffing recipe and was so happy that they sent this one because it looked amazing and I'm sure those of us that eat gluten free and our guests will enjoy it on Christmas Day.



The recipe below has been designed by one of the chefs at Newburn Bakehouse but it can be adapted to your taste. I added fresh parsley and a little butternut squash to the recipe and dotted the top with butter, it tastes delicious! To find out where to buy the bread, please visit their website

Nutty Vegetarian Stuffing

Stuffing is a crucial element in any traditional Christmas dinner. But it's also crucial you make it yourself, to avoid the gluten and make it extra special! Fortunately, it's a versatile dish that can be customised to your own tastes or diet. For a particularly flavoursome option, try it with Newburn Bakehouse Seeded Gluten-Free Bread containing sunflower, poppy and millet seeds – but it works just as well with a brown or white loaf.
        
2 slices of Newburn Bakehouse seeded bread
1 handful of peeled roasted chestnuts
1 handful of nuts
1 onion
1 celery stick
1 tsp sage
Butter
  • Set the oven to 180°C.
  • Lightly toast the gluten-free bread and cut it into cubes, or break into large crumbs. Stir in the sage, and any other seasonings you're partial to.
  • Finely chop or roughly blend the chestnuts and nuts, and stir into the breadcrumbs. Which nuts you use is up to you – soft and succulent nuts like cashews, hazelnuts and walnuts work best.
  • In a frying pan, gently sauté the chopped onion and celery in a little oil until soft – you can get creative here too, with leeks, squash or even pumpkin chunks. Add to the mixture.
  • Add tiny amounts of water a little at a time, and let the bread absorb it, until you have a thick, dough-like mixture; be careful not to make it too wet.
  • Butter an oven proof dish and spoon in the stuffing, flatten it out and cover with foil.
  • Bake for 20-30 minutes, uncover, and cook for a further 10-15 minutes until brown and crispy on top. Delicious!

Mix the stuffing ingredients
Dot with butter
Serve
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2 comments:

  1. I love chestnut stuffing. This one with the chunks of squash looks especially good. Merry Christmas to you Vicky!

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    1. It is lovely, so simple to make.. a very merry Christmas to you too Emma xo

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