Pear, Cranberry and Pistachio Stuffing
vegan, gluten free, wheat free, dairy free, vegetarian, egg free, soy free
This stuffing is so tasty you will want to eat it before it goes in the oven or before stuffing the turkey. It is packed with antioxidants (cranberries, red onion and cinnamon) and is super quick to make. I make mine the night before because we all know that Christmas morning can very quickly become Christmas afternoon. This beautifully decadent stuffing will keep your bird moist and if you put some on a separate tray your vego friends will love you even more. This recipe makes enough for about a 3.5kg or 8lb turkey with some left overs.
Ingredients
1 red onion finely processed
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon powdered sage
a good pinch of Celtic salt
a good pinch of cracked pepper
2 medium pears finely diced
170g of dried cranberries
125g of pistachio nuts
3 slices of wheat free, dairy free, gluten free bread
2 tablespoons of cranberry liquid
Method
Place cranberries in a bowl and soak overnight or cover with boiling water and soak for 2 to 3 hours. When cranberries have absorbed most of the liquid, drain the juice into a cup and save for later, and place the cranberries in a large bowl. Next roughly tear 3 slices of gluten free bread and place into a food processor and process until it is fine bread crumbs. Add to cranberries. Place pistachios in the food processor and roughly chop. Add to cranberries and bread crumbs. Combine the rest of the ingredients to the bowl with cranberries and breadcrumbs and mix well. Store in the fridge overnight and stuff turkey or bake separately for approximately 25 minutes at 180c or 160c fan forced. Cook turkey according to directions - approximately 30 minutes to every 500 grams of turkey and add 20 minutes if turkey is stuffed. Buon Natale.
vegan, gluten free, wheat free, dairy free, vegetarian, egg free, soy free
This stuffing is so tasty you will want to eat it before it goes in the oven or before stuffing the turkey. It is packed with antioxidants (cranberries, red onion and cinnamon) and is super quick to make. I make mine the night before because we all know that Christmas morning can very quickly become Christmas afternoon. This beautifully decadent stuffing will keep your bird moist and if you put some on a separate tray your vego friends will love you even more. This recipe makes enough for about a 3.5kg or 8lb turkey with some left overs.
Ingredients
1 red onion finely processed
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon powdered sage
a good pinch of Celtic salt
a good pinch of cracked pepper
2 medium pears finely diced
170g of dried cranberries
125g of pistachio nuts
3 slices of wheat free, dairy free, gluten free bread
2 tablespoons of cranberry liquid
Method
Place cranberries in a bowl and soak overnight or cover with boiling water and soak for 2 to 3 hours. When cranberries have absorbed most of the liquid, drain the juice into a cup and save for later, and place the cranberries in a large bowl. Next roughly tear 3 slices of gluten free bread and place into a food processor and process until it is fine bread crumbs. Add to cranberries. Place pistachios in the food processor and roughly chop. Add to cranberries and bread crumbs. Combine the rest of the ingredients to the bowl with cranberries and breadcrumbs and mix well. Store in the fridge overnight and stuff turkey or bake separately for approximately 25 minutes at 180c or 160c fan forced. Cook turkey according to directions - approximately 30 minutes to every 500 grams of turkey and add 20 minutes if turkey is stuffed. Buon Natale.