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Gluten-free chestnut stuffing recipe

22 ratings

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
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

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

If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

Energy
455kj
109kcal 5%
Fat
4g 5%
Saturates
1g 3%
Sugars
2g 3%
Salt
0.8g 13%

of the reference intake
Carbohydrate 10.8g Protein 3.3g Fibre 3g

Method

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