Gluten-Free Sage Chestnut Stuffing

This Gluten-Free Sage Chestnut Stuffing is so flavourful. Crisp on top with a beautifully soft yet robust texture you won’t even notice it is vegetarian, let alone gluten-free.

Sage Chestnut Stuffing

This is the stuffing recipe that I bring to our festive table every year. My mother-in-law is vegetarian so when Luke and I first started hosting Christmas at our house I put aside my trusted sausagemeat recipe and set about creating a new family favourite that everyone could enjoy.

Sage Chestnut Stuffing

I actually prefer this Gluten-Free Sage Chestnut Stuffing to my sausage version as there is always so much meat on the festive table from the turkey to the ham to the pigs in blankets. The addition of a herby hearty stuffing is exactly the right accompaniment to the rest of the meal.

Sage Chestnut Stuffing

I use whole peeled vacuum packed chestnuts to make the stuffing which are so easy to use and are widely available at this time of year. They are also delicious directly from the packet and have a wonderful earthy flavour with a crumbly creamy texture. The chestnuts pair exceedingly well with the rustic notes of the fresh sage and the sweet onions.

Sage Chestnut Stuffing

The only bit of faff in this recipe is caramelising the onions at the beginning of the recipe which is necessary to add the soft sweetness to the stuffing. Then all you need to do is mix the onions with the crumbled chestnuts, fresh breadcrumbs and fresh sage. A bit of seasoning, an egg to bind and a splash of double cream for moisture and there you have it. I usually prepare the stuffing a day or two in advance and pack it into an ovenproof dish to keep in the fridge ready for the oven. I don’t cook my stuffing in the bird cavity. Does anyone still do this anymore? But it’s lovely baked in a separate dish to create a crisp topping with the soft stuffing beneath.

Sage Chestnut Stuffing

On the big day, after the turkey has been taken out of the oven, the stuffing goes in. It only needs to bake for 20 minutes so doesn’t clog up precious oven space for any length of time. I have also in the past formed stuffing balls with this recipe which also work really well as the surface of the balls get quite crunchy, a perfect contrast to the squishy insides.

Sage Chestnut Stuffing

This Gluten-Free Sage Chestnut Stuffing is like a very low key nut roast and it is certainly meaty enough in texture to be a pretty decent offering for your vegetarian guests at Thanksgiving or Christmas. Served alongside some powerhouse vegetable sides like the cauliflower cheese, which I also make every year, you can ensure everyone is going to be pretty well served at your festivities.

I urge you to give this Gluten-Free Sage Chestnut Stuffing a try, it is so easy and delicious. If you do make this Gluten-Free Sage Chestnut Stuffing then please leave a comment below and/or give the recipe a rating. If you make the recipe or use it as a building block for another delicious creation, I’d also love it if you tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

Print Recipe
Gluten-Free Sage Chestnut Stuffing
This Gluten-Free Sage Chestnut Stuffing is so flavourful. Crisp on top with a beautifully soft yet robust texture you won’t even notice it is vegetarian.
Sage Chestnut Stuffing
Course side dish
Cuisine British
Prep Time 40 minutes
Cook Time 20 minutes
Servings
8 servings
Ingredients
  • 2 large onions peeled and diced
  • 30 g unsalted butter + 1 teaspoon
  • 180 g whole peeled vacuum packed chestnuts
  • 15 g fresh sage leaves removed
  • 150 g gluten-free sourdough or the best gluten-free bread you can find
  • 1 egg
  • 2 tablespoons double cream
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
Course side dish
Cuisine British
Prep Time 40 minutes
Cook Time 20 minutes
Servings
8 servings
Ingredients
  • 2 large onions peeled and diced
  • 30 g unsalted butter + 1 teaspoon
  • 180 g whole peeled vacuum packed chestnuts
  • 15 g fresh sage leaves removed
  • 150 g gluten-free sourdough or the best gluten-free bread you can find
  • 1 egg
  • 2 tablespoons double cream
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
Sage Chestnut Stuffing
Instructions
  1. Place the onions in a saucepan along 30g butter and cook very gently for 30-40 minutes until the onions have caramelized.
  2. Tip the onions in a large mixing bowl then set aside whilst you prepare the rest of the ingredients.
  3. Place the saucepan back on the heat and add the extra teaspoon of butter to melt. Drop the fresh sage into the saucepan and fry gently until starting to colour then remove and finely chop. Add to the onions.
  4. Break up the gluten-free sourdough and place in a food processor along with the chestnuts. Pulse briefly until they are roughly chopped. Then tip into the onions along with the beaten egg, double cream and seasoning.
  5. Press the stuffing into an ovenware dish and leave in the fridge overnight to set.
  6. Bake in an oven pre-heated to 180°C/170°C fan/gas mark 4 for 20-25 minutes until the top is golden and crisp.

SHOP THE RECIPE

These Merchant Gourmet Whole Chestnuts 180 g (Pack of 6) are gorgeous chestnuts, so yummy as a snack and so easy to use for this recipe.

I would be nowhere without my Magimix 4200XL Food Processor – Satin which I bought when I was so jealous of everyone making their own houmous and pestos. That was easily over ten years ago and I use it nearly every day for all manner of kitchen jobs like whipping up dips, nut butters and flours and making breadcrumbs like for this recipe. The Magixmix is an impressive piece of kit which even survived being dropped when we moved into our house (although it did have to have the motor replaced but that wasn’t too expensive). I put all the attachments in the dishwasher and they come out brilliantly clean but it also gives just great results. I love my Magimix and along with my Kitchenaid is the piece of equipment I use most often in my kitchen.

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Sage Chestnut Stuffing

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