Gluten-free stuffing the whole family will enjoy. This is an ideal accompaniment to the Christmas lunch or the Sunday roast. Serves: 8-10 stuffing balls

Preparation time: 12-15 minutes

Cooking time: 20 minutes for stuffing balls, 35 minutes in a loaf tin

Oven temperature: 190°C/170°C Fan/Gas Mark 5

Gluten Free Cranberry and Apricot Stuffing

Gluten Free Cranberry and Apricot Stuffing

Ingredients

  • 115g Schär Wholesome White Loaf , or Schär Wholesome Seeded Sliced Loaf, or Schär Brown Ciabatta Rolls
  • 15g Butter,
  • 1 Onion, small, chopped
  • 1 stick of Celery, chopped into small pieces
  • 2tbsp (2 x 5mlsp) fresh chopped Parsley, or 2tsp (5mlsp) dried Parsley
  • 25g (1oz) ready to eat Apricot, cut into small pieces
  • 50ml Orange Juice, fresh
  • 2tbsp Cranberry Sauce, gluten-free
  • 25g Walnuts, (1oz) or pine kernels chopped (optional)
  • Seasoning

Method

  1. Crumble the bread (the crust can also be used) or place in a food processor until it resembles breadcrumbs.
  2. Place breadcrumbs in a bowl.
  3. Melt the butter and fry the onion and celery until soft and very lightly browned. Add to the breadcrumbs.
  4. Mix in the parsley, apricots and nuts (if using) and seasoning. Pour in the orange juice and stir in the cranberry sauce.
  5. Bind the mixture together and use either for stuffing the neck of a chicken or turkey, or make into 8 - 10 stuffing balls and cook at 190°C/170°CFan/ Gas Mark 5 for 20 minutes.
  6. Alternatively place mixture in an ovenproof dish and cook at the same temperature for 35-40 minutes.

Recipe courtesy of Schär

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