Easy Luxury Gluten Free Stuffing Recipe
A super simple way to 'pimp' your gluten free stuffing to the next level. Ideal for Christmas Day Dinner and other special occasions, this recipe is quick and easy with an added touch of luxury.
Servings: 12 balls
Calories: 98kcal
Ingredients
- 150 g gluten free stuffing mix fine to use 140g-170g as packet sizes may vary
For the cranberry stuffing
- 50 g dried cranberries
- 25 g butter or butter alternative
For the apricot and chestnut stuffing
- 50 g apricots ideally soft snacking apricots
- 50 g sweet chestnuts
- ½ medium red onion
For the parcels
- 6 slices Prosciutto
Instructions
To prepare the stuffing mix
- Add your ready made stuffing mix to a bowl, add butter (if packet suggests oil, replace this with 25g of butter/butter alternative, assuming you are making 1x portion)
To make the cranberry stuffing
- To the bowl, add the weighed out cranberries and fresh herbs along with the stuffing mix and butter (I used chives, you could use parsley if you wish).
- Now add the required amount of boiled water. I do this by placing my bowl onto the scales, setting to zero and pouring straight from the kettle to get the right amount to water.
- Leave the mix to swell for AT LEAST 5 minutes, this also makes it cooler to handle for next stage.
To make the apricot and chestnut stuffing
- You will need to finely chop and fry the red onion before adding to the stuffing mix. I do this on a high heat in a little frying pan with a little oil until the onion starts to go translucent. You want it to retain as much of its lovely red colour.
- Chop the soft apricots and sweet chestnuts into little fingernail-sized pieces, too large and the stuffing balls will be difficult to roll.
- Next add the apricots, chestnuts and onion to your bowl of stuffing mix and butter and use the step above to ensure you measure out the correct recommended amount of boiled water.
To roll the stuffing balls
- I use a dessert spoon to measure each portion size. You are aiming to get 12 golf sized balls of stuffing.
- Place each stuffing ball onto a lined baking tray and cook at the recommended temperature on the packet for 20-25 minutes. As general rule of thumb the oven needs to be about 220°C | 200°C fan | 425°F | Gas 7.
To make the parcels
- NOTE: this makes about 6 large parcels rather than 12 balls.
- Carefully place your slice of Prosciutto onto a kitchen board and place a handful of your chosen luxury stuffing into the centre.
- Gently roll the meat into a sausage shape and place the sealed side down onto a prepared baking sheet.
- Cook for 20-25 minutes. As general rule of thumb the oven needs to be about 220°C | 200°C fan | 425°F | Gas 7.
Nutrition
Calories: 98kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 89mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 54IU | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.03mg