Chestnut, Cranberry & Wild Rice Stuffing - Recipe

Gluten free, wild rice stuffing, with broth, cranberries, squash, herbs, chestnut, orange and almonds.

Serves

Prep in

15 minutes

Cooks in

1 hour

I can’t tell you to make this quickly enough, it can also be used stuffed inside a turkey to roast if that’s your jam. Personally I’m just eating it with a spoon out of the dish for most meals but that’s me.

Key Facts

Gluten free
High in protein
Low in carbs
Festive recipe

Ingredients

250g wild rice
650ml chicken broth or equivalent
3 celery sticks
2 onions
2 parsnips
250g butternut squash
1/2 bunch each fresh thyme, rosemary & sage

1 large bunch fresh parsley
300g cooked chestnuts
200g fresh cranberries
1 large orange
1/2 cup ground almonds
fresh nutmeg

Preparation

01

Add rice & broth to a pan, simmer with a lid on for 30-35 minutes until tender.

02

Meanwhile chop all of your veg, add to a large frying pan with the fresh herbs with 1 cup water, salt, pepper & 1 tablespoon of olive oil. Cover with a lid & steam sauté, stirring occasionally until soft for around 15 minutes.

03

Add the cranberries & cook for 5 minutes with the lid on until they pop. Leave to cool then pick out the stalls from your herbs.

04

Add your rice to a large bowl, mix with the zest & juice of the orange, chopped chestnuts, & chopped parsley. Mix well.

05

Then mix in your veg & transfer it all to a baking dish.

06

Sprinkle over the ground almonds, season with salt, pepper & plenty of freshly grated nutmeg.

It can now sit for 24 hours in the fridge or go into a hot 200°C oven for 30-35 minutes. If stuffing in your turkey go right ahead & cook all together.