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Gluten-free chestnut stuffing recipe

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


  • 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

  • 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


  1. Preheat the oven to Gas 6, 200°C, fan 180°C.
  2. 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.
  3. 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.
  4. Add the vegetables from the frying pan and the pack of cooked chestnuts and pulse until the chestnuts are roughly chopped.
  5. Add the breadcrumbs and sundried tomatoes and pulse a few times to combine.
  6. 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.

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