Newburn Bakehouse contacted me to ask if I would like to share one of their Christmas recipes on my blog. I requested a vegetarian stuffing recipe and was delighted that they sent this one because not only does it look amazing, it was quick and easy to make but I added in some butternut squash and fresh parsley to further enhance the recipe.
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!
Nutty Vegetarian Stuffing
Stuffing is a crucial element in any traditional Christmas dinner. But when you're following a gluten free diet I think it's important to make it yourself, to avoid the gluten and make it extra special! This recipe is quite 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 or vegan gluten free bread
1 handful of peeled roasted chestnuts
1 handful of peeled roasted chestnuts
1 handful of nuts
1 onion
1 celery stick
1 tsp sage
Filtered water
Filtered water
Butter (or dairy free alternative)
My additions -
Quarter of a medium butternut squash in small cubes
Handful of fresh parsley - chopped
My additions -
Quarter of a medium butternut squash in small cubes
Handful of fresh parsley - chopped
- 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 the vegetables to the nut & breadcrumb mixture.
- Stir in the chopped parsley
- 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, dot with butter 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!
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| Mix the stuffing ingredients |
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| Dot with butter |
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| Serve |
