Gluten free pork, chestnut and mushroom stuffing

Gluten free pork, chestnut and mushroom stuffing

I absolutely love stuffing and have already posted a recipe for my ultimate pork, leek and roasted chestnut stuffing loaf.

This year, I’ve updated the recipe to make it gluten free. My original recipe used sausage meat,  but I couldn’t find any sausages here in Malaysia that didn’t include wheat flour… so I had to update the recipe. However, I did manage to find gluten free bread (which is good, because when I tried to make it myself the other week it was a total disaster). The bread I used made the mixture slightly dry, so I also used a beaten egg to bind it all together.

Just like with the original recipe, you can make it on the day, or you can make it advance. Just pop it in the freezer and it will keep for up to 3 months. It cooks really well once it has been defrosted. I recommend making it in a loaf tin so that it is easy to slice and serve.

Even if you’re not cooking for a crowd, I’d recommend making extra – the leftovers are amazing on sandwiches.

Ingredients (serves 8-10)
– 450g minced pork
– 150g chopped bacon
– 1 white onion, finely chopped
– 200g shiitake mushrooms, roughly chopped
– 2 garlic cloves, minced
– 100g gluten free bread crumbs
– 125g roasted, peeled chestnuts, roughly chopped
– 1 teaspoon each of dried sage, dried thyme and rosemary
– 1 egg, beaten

Method
1. Heat a little oil in a frying pan (or use butter – it is nearly Christmas, after all!). Saute the bacon, onion, garlic and mushroom for 4 minutes until softened. Leave to cool.
2. Take a large bowl and mix together the minced pork, breadcrumbs, chestnuts and herbs. Once the bacon, garlic, mushrooms and onion are a little cooler, add them in as well. Mix the ingredients together really well with the beaten egg. Season.
3. Transfer the stuffing mixture into the loaf tin, pressing it in really well. You want it to be very compact.
4. At this point, you can wrap it very securely in cling film and freeze. To defrost, take it out of the freezer and defrost in the fridge overnight. Ensure it is thoroughly defrosted before cooking.
5. To cook, preheat the oven to 180°C. Place in the oven for 15-20 minutes until all of the meat is cooked through. To serve, lift the stuffing out of the loaf tin (the baking paper helps with this!) and cut into slices.

Follow me on Twitter for more recipes
@about_taste

Pin this!