Chestnut stuffing with brown rice breadcrumbs

Chestnut stuffing with brown rice breadcrumbs


1 person made this

About this recipe: This is an experimental dish I made for Christmas Day lunch today but I think it came out ok! This is gluten-free, dairy free, egg free, meat free and sugar free (contains nuts).

dee_gee London, England, UK

Serves: 6 

  • 250 to 300g fresh or pre-packed chestnuts
  • 1 to 2 tablespoons dairy-free butter, margarine or olive oil
  • 250 to 300g Clearspring® brown rice breadcrumbs
  • 3 to 4 tablespoons seeds (eg. sunflower and pumpkin)
  • 1 handful fresh sage
  • 1 handful fresh thyme
  • 1 pinch dried thyme, sage and rosemary
  • salt, or garlic salt
  • pepper or other seasoning, to taste
  • juice of 1/2 lemon

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. If using pre-packed chestnuts dice them up into the amount required otherwise prepare the fresh chestnuts by roasting them to the amount needed then peel and dice.
  2. In a Pyrex bowl add 1 to 2 tablespoons of dairy free butter or margarine and melt for 10 to 20 seconds in the mircrowave.
  3. Add the chestnuts to the melted butter and then add a similar amount of the brown rice breadcrumbs to the bowl and mix together.
  4. Toast the sunflower and pumpkin seeds by dry frying them in a frying pan for a few minutes then add them to the bowl.
  5. Wash and finely chop the fresh sage and remove the leaves off the little thyme twigs and add to the bowl. Add a pinch of dried rosemary and a touch more dried thyme and sage if required.
  6. Add the seasoning and the juice of half a lemon and mix bowl contents well. Add a touch of oil or more butter to make it bind if too dry. Once mixed use a spoon to shove into a roast chicken or turkey ready for roasting.

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