Gluten-free parsnip, pork & apple stuffing

Serves 12

  • olive oil

  • 2 onions, finely chopped

  • a few sprigs of fresh sage, leaves picked

  • a splash of cider

  • 4 parsnips, cut into 1cm chunks

  • 8 gluten-free sausages

  • 200 g gluten-free bread, torn into chunks

  • 1 large free-range egg

  • finely grated zest of 1 lemon

Recipe by Georgina Hayden



1. Preheat the oven to 190C/gas 5 and oil a 20cm baking dish. Place a large nonstick pan over a medium heat and add a good glug of olive oil. Add the onion and sauté for 5–10 minutes until softened but not coloured.



2. Meanwhile shred the sage and add to the pan along with the parsnips, a good splash of cider and a good pinch of salt and pepper. Place a lid on the pan and leave for 10 minutes to soften the parsnips. Remove the lid, add the apple and cook for another couple of minutes. Spoon the mixture into a bowl and let cool completely.



3. Once cool, snip the ends off the sausages and squeeze the meat out of the skins into the bowl. Put the bread in a food processor and blitz to breadcrumbs. Add to the bowl with the egg and lemon zest. Using your hands, scrunch it all together until well combined then press into the prepared baking dish, cover with foil and bake for 45 minutes.



4. Remove the foil, cook for a further 15 minutes then serve.



Find more gluten-free recipes

Nutritional Information

Gluten-free parsnip, pork & apple stuffing

Dynamite with turkey at Christmas

More Sunday lunch recipes >
0 foodies cooked this
This is a great, simple stuffing recipe. It’s gluten free, but if that’s not an issue you just substitute it for normal bread.
Serves 12
1h 45m
Super easy
Method

Recipe by Georgina Hayden

1. Preheat the oven to 190C/gas 5 and oil a 20cm baking dish. Place a large nonstick pan over a medium heat and add a good glug of olive oil. Add the onion and sauté for 5–10 minutes until softened but not coloured.

2. Meanwhile shred the sage and add to the pan along with the parsnips, a good splash of cider and a good pinch of salt and pepper. Place a lid on the pan and leave for 10 minutes to soften the parsnips. Remove the lid, add the apple and cook for another couple of minutes. Spoon the mixture into a bowl and let cool completely.

3. Once cool, snip the ends off the sausages and squeeze the meat out of the skins into the bowl. Put the bread in a food processor and blitz to breadcrumbs. Add to the bowl with the egg and lemon zest. Using your hands, scrunch it all together until well combined then press into the prepared baking dish, cover with foil and bake for 45 minutes.

4. Remove the foil, cook for a further 15 minutes then serve.

Find more gluten-free recipes

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 236 12%
  • Carbs 17.2g 7%
  • Sugar 6.9g 8%
  • Fat 13.5g 19%
  • Saturates 4.4g 22%
  • Protein 9.3g 21%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus