Thursday, 24 March 2016

Gluten free stuffing

A good festive roast is often accompanied by a generous helping of stuffing.

This is the recipe I cooked last Easter when we had guests over for lunch. One of our friends is on a gluten free diet, so I had to rethink the usual stuffing with breadcrumbs. It is not an Italian recipe as such, but it is inspired by Italian flavours and includes pancetta and Parmesan.

Gluten free stuffing
77g cubed pancetta (1 half-pack)
1 big red onion
4tbsp olive oil
2 cloves of garlic
50g pine nuts
80g parmesan, grated
150g bread (Glitafin part baked fibre rolls, cubed)
4tbsp flat leaf parsley
2tbsp fresh sage and rosemary, finely chopped
zest of 1 lemon
2 medium eggs

Fry pancetta cubes in the olive oil for 5-7 minutes, then remove into a mixing bowl with a slotted spoon. Fry the finely chopped onion and garlic for 5 minutes in the pancetta fat. Then add pine nuts and cook for another couple of minutes, stirring occasionally.
In a big mixing bowl mix the pancetta, onion, garlic, pine nuts, grated parmesan, cubed gluten free bread or rolls, finely chopped herbs, zest of 1 lemon and 2 medium eggs.
Spoon the contents into an oiled baking dish. Bake for half an hour at 180C. Cover with foil if it starts browning too much.
Serve hot.
It's a delicious stuffing, with lots of flavours and textures. If you don't need a gluten free recipe, swap the GF rolls for a good chunky bread.

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