Luxury Cranberry Stuffing made gluten free
The perfect accompaniment to your Christmas dinner. This simple to make gluten free cranberry stuffing can be made in advance of the big day and cook or reheated whilst you rest the turkey. It's also vegetarian and dairy free.
Servings: 16 stuffing balls
Calories: 105kcal
Ingredients
- 200 g gluten free bread crumbs
- 80 g gluten free plain flour
- 50 g dried cranberries
- 50 g onion(s) finely chopped
- 50 g fat (I use Trex white vegetable fat) or shortening (white solid vegetable fat)
- 2 tbsp brandy
- 2 tbsp fresh chopped sage (1tsp dried)
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp onion powder (optional)
- 125 ml water warm/hot water
Instructions
- Soak the chopped raw onion and cranberries in the brandy for 10mins (if not using alcohol, miss the soaking stage and add the onion and cranberries to the breadcrumbs).
- To make the breadcrumbs, break up the bread and add to a blender, blitz until fine breadcrumbs.
- Add sage, seasoning, onion powder flour and baking powder to the breadcrumbs and mix to combine.
- Melt the white vegetable fat (I melt mine quickly in the microwave) add this to the crumble mixture and stir.
- Finally, pour over the 125ml of warm to hot water and mix to combine, don't over mix you want to keep the mixture loose.
- If making stuffing balls ensure the mixture is cool enough to handle and scoop out spoonful's of mixture and roll into walnut size balls. Place in a greased/lined oven proof dish.
- If baking together in a dish spoon the mixture into a greased oven proof serving dish.
- Cook in the oven heated to 200°C | 180°C fan | 400°F | Gas 6 for 30 minutes or 20 if rolled into balls. Serve immediately with your dinner.
Nutrition
Calories: 105kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 146mg | Potassium: 37mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg