Tasty gluten free stuffing recipes

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 Stuffings 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.

Cranberry Rice Stuffing

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

• 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
• 50g (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

1. Mix the rice, currants or sultanas, ground almonds, onion, parsley and liver in a bowl.
2. Chop half the apricots and add with the butter to the rice mixture. Stir well together and use to stuff a chicken or duck.
3. 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.

Ready to give gluten free stuffings a try yourself?

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.