Gluten-free chestnut stuffing recipe
This beautiful chestnut stuffing is made using chickpeas and sundried tomatoes for a deliciously fruity and gluten-free alternative to traditional stuffing. The perfect accompaniment to your Christmas roast.
See method- Serves 8
- 5 mins to prepare and 45 mins to cook
- 109 calories / serving
Ingredients
- 1 tbsp olive oil
- 1 clove garlic, finely chopped
- 1 shallot, finely chopped
- 2 sticks celery, finely chopped
- ½ tsp dried sage
- 400g tin chickpeas, drained and rinsed
- 100ml Maderia
- 180g pack cooked chestnuts
- 1 vegetable stock cube, made up to 200ml
- 50g Tesco Free From breadcrumbs
- 30g sundried tomatoes from a jar, drained, finely chopped
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Shop ingredientsEach serving contains
- Energy
- 455kJ 109.0kcal
- Fat
- 4g
- Saturates
- 1g
- Salt
- 0.8g
- Sugars
- 2g
of the Reference intake
Carbohydrate 10.8gProtein 3.3gFibre 3.0g
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- Preheat the oven to Gas 6, 200°C, fan 180°C.
- Heat the oil in a small frying pan and cook the garlic, shallot and celery together for 5 mins over medium heat until beginning to soften. Add the dried sage and season with salt and black pepper.
- Meanwhile, put the drained chickpeas into a food processor, along with the Maderia and vegetable stock and process until very finely chopped, almost a paste.
- Add the vegetables from the frying pan and the pack of cooked chestnuts and pulse until the chestnuts are roughly chopped.
- Add the breadcrumbs and sundried tomatoes and pulse a few times to combine.
- Tip the mixture into a baking dish and smooth the top. Bake for 30 mins before rotating the dish and cooking for another 5-10 mins until the top is well browned.
- See more Gluten-free recipes
