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Gluten Free Cranberry Sufffing
Cranberry Stuffing

The perfect accompaniment to your Christmas dinner.

Servings: 4 people
  • 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
  1. break up the bread and add to a blender, blitz until fine breadcrumbs.
  2. Add herbs, seasoning and cranberries, you can leave these whole (below) or roughly chop them like I did.
  3. In a frying pan, melt the butter and gently fry the onion until translucent and just starting to caramelise. Allow to cool.
  4. Add the eggs and onion to the breadcrumbs and mix to combine. Transfer to an ovenproof dish, or roll into balls.
  5. Cook in the oven heated to 190C/375F/Gas 5 for 30 minutes or 20 if rolled into balls.