Chestnut Stuffing Balls
When I think of Christmas dinner, one of my favourite things is stuffing, however quite often gluten plays a significant role in the recipes. So I thought why not create these super simple, gluten-free, Chestnut Stuffing Balls which can be eaten with your roast meat, or on their own for a vegetarian/vegan alternative?
- 1 240 g tin of ready to use chestnuts
- 1/2 medium sized butternut squash
- 50 g cranberries
- 1/2 tsp dried thyme
- Salt to season
- Roast your squash with a touch of salt and drizzle of rapeseed oil. You can leave the skin on and it can be roasted in one piece. It should take around half an hour on a high heat and you want it to be cooked through and soft. Set to one side to cool.
- In a bowl, add your chestnuts and mash with a fork until they are all broken down - they don't need to be completely smooth, just roughly mashed.
- Add the butternut squash to the chestnuts and stir until they are combined well together.
- Roughly chop your cranberries and add these to the mixture.
- Sprinkle over your thyme, add a touch of salt and taste test to check the flavour.
- Take approximately a dessert spoonful of mixture in your hands and roll into a ball, then place on a baking tray.
- Bake in the oven on a medium heat for around 10 - 15 minutes. The edges should start to crisp up, but you don't want them to dry out.