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Gluten Free Vegan Cranberry and Chestnut Stuffing

This special stuffing recipe is dairy, egg and gluten free. It can be made in advance, cooled, bagged and frozen for serving on another day.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian, Vegan, Without crystal sugar

Ingredients

Change Quantities:
  • 50g onion, finely diced
  • 50g chestnuts, cooked
  • 25g dried cranberries
  • 100ml boiling water
  • 50g apple, grated
  • 1 tsp FREEE Xanthan Gum
  • 1 tbsp oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 tbsp parsley, chopped
  • 150g gluten free breadcrumbs
  • oil, for tray
  1. Pre-heat the oven.
  2. Finely dice the onion into a mixing bowl.
  3. Chop the chestnuts and add them to the bowl.
  4. Add the cranberries.
  5. Pour on the boiling water and leave to stand for 15 minutes.
  6. Rub some oil around the inside of a 18x23mm/7x9” baking tray.
  7. Finely grate the apple into a bowl, add the xanthan gum, oil, salt and pepper into a bowl and mix together well.
  8. Drain the onion, chestnuts and cranberries, add them to the bowl and mix really well.
  9. Finely chop the parsley into the bowl, add the breadcrumbs and stir to combine.
  10. Tip the mixture into the prepared tray and smooth the top.
  11. Cut the stuffing into 12 squares.
  12. Bake for 30-35 minutes.
  13. Remove from the oven, cut the stuffing into 12 squares and serve.

Equipment

18x23mm/7x9” baking tray and 2 x mixing bowls

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

30-35 minutes

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Ingredients

Change Quantities:
  • 50g onion, finely diced
  • 50g chestnuts, cooked
  • 25g dried cranberries
  • 100ml boiling water
  • 50g apple, grated
  • 1 tsp FREEE Xanthan Gum
  • 1 tbsp oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 tbsp parsley, chopped
  • 150g gluten free breadcrumbs
  • oil, for tray

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