Writing up this Stuffing recipe had made me giggle, what on earth could be so funny about stuffing I hear you say?
It makes me giggle because it reminds me of our first gluten free Christmas. Bethany had been diagnosed with Coeliac’s in the summer at the age of 4, she was now 5 years old, the season of good will was upon us and I was determined to make the whole of Christmas gluten free, my Bethany wasn’t going to miss out on a single morsel festive treats.
I discovered that year that Bethany did not like;
Pigs in Blankets
…she LOVED brandy butter though, the next year she couldn’t even have that temporarily due to secondary lactose intolerance, but that’s a different story!
This is still a lovely stuffing and both my husband and I enjoy it, plus it’s an excellent way to use up broken, holey bread or the end bits of loaves (which I call heels). I keep a bag of these misfits in the freezer for such occasions or to make Bread Pudding or Bread and Butter Pudding
The perfect accompaniment to your Christmas dinner.
- 200 g gluten free bread
- handful fresh chopped parsley (1tsp dried)
- 50 g dried sweetened cranberries
- 1 tsp salt
- 1 tsp ground black pepper
- 2 tsp mixed herbs
- 1 small onion finely chopped
- 30 g butter
- 2 eggs
- break up the bread and add to a blender, blitz until fine breadcrumbs.
- Add herbs, seasoning and cranberries, you can leave these whole (below) or roughly chop them like I did.
- In a frying pan, melt the butter and gently fry the onion until translucent and just starting to caramelise. Allow to cool.
- Add the eggs and onion to the breadcrumbs and mix to combine. Transfer to an ovenproof dish, or roll into balls.
- Cook in the oven heated to 190C/375F/Gas 5 for 30 minutes or 20 if rolled into balls.