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Gluten Free Stuffing

18th December, 2017

Serves 8

Ingredients

3 tablespoons of rapeseed oil
3 stalks celery, diced
1 medium onion, diced
1 clove garlic, crushed
500g of Kelkin Free From Sourdough bread cut into cubes
1 tablespoon fresh sage
1 tablespoon fresh parsley
1 teaspoon fresh thyme
250mls of chicken stock

Method

Preheat the oven to 180”C

Saute the celery and onions in rapeseed oil until soft and translucent. Add garlic and cook for another 3-5 minutes.

Remove from the heat

Mix the dry ingredients together and then add the celery and onion mix and combine. The pour over the chicken stock.

Put the mixture into a casserole dish and place in the oven for 35-40 minutes.

 

Kelkin_Product_SourdoughBread

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