Jamie Oliver

Gluten-free parsnip, pork & apple stuffing

Dynamite with turkey at Christmas

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Gluten-free parsnip, pork & apple stuffing

Serves 12
Cooks In1H 45M
DifficultySuper easy
Nutrition per serving
  • Calories
    236
    12%
  • Fat
    13.5g
    19%
  • Saturates
    4.4g
    22%
  • Protein
    9.3g
    21%
  • Carbs
    17.2g
    7%
  • Sugar
    6.9g
    8%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Recipe From

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Nutrition per serving
  • Calories
    236
    12%
  • Fat
    13.5g
    19%
  • Saturates
    4.4g
    22%
  • Protein
    9.3g
    21%
  • Carbs
    17.2g
    7%
  • Sugar
    6.9g
    8%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • olive oil
  • 2 onions , finely chopped
  • a few sprigs of fresh sage , leaves picked
  • a splash of cider
  • 4 parsnips , cut into 1cm chunks
  • 2 apples , peeled, cut into 1cm chunks
  • 8 gluten-free sausages
  • 200 g gluten-free bread , torn into chunks
  • 1 large free-range egg
  • 1 lemon , finely grated zest of
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Method

Recipe by Georgina Hayden

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.

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.

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.

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

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