Gluten free stuffing

    1 hour

    This gluten free or breadless stuffing is made with chickpeas instead of bread, but is nonetheless absolutely delicious. Great for a gluten free Christmas stuffing!

    5 people made this

    Serves: 8 

    • 2 tablespoons olive oil
    • 120g sliced fresh mushrooms
    • 2 cloves garlic, chopped
    • 8 tablespoons chopped celery
    • 5 tablespoons chopped onion
    • 125ml water
    • 1 1/2 chicken stock cubes
    • 620g tinned or boiled chickpeas
    • 1 egg
    • 2 teaspoons dried sage
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Grease a glass baking dish.
    2. Heat the olive oil in a large frying pan. Cook the mushrooms, garlic, celery and onion in the olive oil 3 to 5 minutes. Add the water and stock cubes; cook and stir until the cubes are dissolved.
    3. Combine the chickpeas, egg, sage, salt and pepper in a bowl. Mash together with your hands until thoroughly mixed; stir in the vegetable mixture; transfer to the prepared baking dish. Cover with aluminium foil.
    4. Bake in preheated oven 30 minutes; remove the foil and bake uncovered another 10 to 15 minutes.

    Gluten free note

    Ensure that the chicken stock cubes are gluten free. You could use vegetable stock cubes instead.

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