Tasty gluten free stuffing recipes

Are you looking forward to roast turkey with all the trimmings for Christmas dinner? That golden skin, the crispy bacon rashers that protected the delicate breast meat, the tasty, crunchy stuffing filling the kitchen with its wonderful aroma?

Wait! Its a wonderful picture but if you have to follow a gluten free diet, like myself, you are probably pining right now for the days before you were diagnosed and told that delicious stuffings were out of bounds due to the breadcrumbs or sausage meat in them. Yes?

Dream no longer! It is possible to create gluten free stuffing that is full of flavour and which everyone at the Christmas dinner table will enjoy. Below I will share some of my favourite gluten free stuffing recipes and some tips on how to use them.

Using alternative grains in your gluten free stuffing

There is nothing to stop you using gluten free breadcrumbs in your stuffing to make it safe to eat, but read on, I have some exciting alternatives as well. Gluten free bread can be expensive and however good it is, it tastes different enough from wheat bread for other people at the Christmas dinner table to notice.

So what else can you use instead?

There is always the good old standby, rice, with all its varieties. White rice works well, or you could use wild rice or brown rice to make a change.

I love the nutty taste of millet in my stuffings. No it is not just bird food! Or for extra nutrition as well as taste why not try quinoa (pronounced keen-wah). Nuts, such as ground almonds, can also be used in gluten free stuffing.

Tips for using gluten free stuffing

Do not use too much or the skin of your bird may split, 8oz stuffing per 5lb of bird is a good guideline to follow.
Only stuff the neck cavity, leave the body empty to allow thorough cooking. Cook the remainder in balls in a separate dish.
Make sure the stuffing has cooled before using it.

Gluten free Stuffing for turkey

I'll start this section with one of my all time favourite recipes.

Old fashioned chestnut stuffing

100g dried chestnuts (soaked in hot water overnight)
200ml homemade stock (made from giblets and onion)
1/2 tsp freshly grated nutmeg
25g butter
pinch cayenne pepper
1 tsp grated lemon rind
2oz Gluten free breadcrumbs

Place drained chestnuts in saucepan with the stock (pop the onion in too). Bring the stock to the boil, turn down the heat and simmer the chestnuts for about 45 minutes or until they are soft. Drain the liquid into a jug for later.

Whiz the chestnuts and onion in a blender or food processor with the remaining ingredients. Add just enough of the retained stock to make the stuffing moist but not soggy.

Stuff the neck cavity of the bird or cook separately in a shallow, covered dish for 30-40 minutes.

You could use any remaining stock in the gravy.

The following gluten free stuffing recipe uses rice and is enough for a 12-16lb turkey.

Cranberry Rice Stuffing

100g (4 oz) long grain rice
2 medium onions
1 tbsp vegetable oil
15g (1/2 oz) butter
3 tbsp cranberry sauce
salt and freshly ground black pepper v50g (2oz) chopped walnuts

Boil the rice in salted water until just tender, then drain.

Meanwhile fry the onions in the oil and butter until soft.

Mix all ingredients together and use to stuff the neck of the turkey.

Celery, apple and walnut stuffing

100g (4oz) quinoa
1 large onion, chopped
(40g) 1.5 oz margarine
350g (12oz) celery, finely chopped
1 dessert apple, roughly chopped
100g (4oz) chopped walnuts
salt and freshly ground black pepper

Place the quinoa in a pan and cover with water. Bring to the boil and cook for about 15 minutes or until the grain is soft. Drain.

Meanwhile, fry the onions in the margarine until soft. Add the celery and walnuts and continue cooking for 5 minutes. Mix all ingredients together in a bowl. Season well and use to stuff the neck cavity of the turkey.

VARIATION: I sometimes add a handful of sultanas to this recipe.

Gluten free stuffing recipes for duck or chicken

Apricot and rice stuffing

4 oz cooked long grain rice
1 oz currants or sultanas
1 oz ground almonds
1 onion, finely chopped
1 tbsp chopped parsley
duck or chicken liver, chopped
8oz can apricot halves, drained (reserve juice)
1 oz butter, melted

Mix the rice, currants or sultanas, ground almonds, onion, parsley and liver in a bowl.

Chop half the apricots and add with the butter to the rice mixture. Stir well together and use to stuff a chicken or duck.

Use the remaining apricots and the juice in a tasty gravy to accompany the meal.

Sage and onion stuffing

100g (4oz) millet
450ml (3/4 pint) stock
1 onion, chopped
25g (1oz) margarine, melted
2 level tsps dried sage
2 tsp sesame seeds
salt and freshly ground black pepper

Place the onion, millet and stock in a saucepan and simmer gently for around 20 minutes, until the grain is soft. Drain.

Add the remaining ingredients and mix well. Use to stuff the body cavity of a duck or chicken before roasting.

I hope you try some of these recipes, either with your gluten free christmas dinner or for a traditional sunday roast. Don't forget to let me know how you get on.

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