Gluten Free Stuffing

18th December, 2017

Serves 8


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


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. Then pour over the chicken stock.

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




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