A couple of posts back I made an amazing gluten free Jamaican Ginger Cake……. sticky, warming and delicious. If you read the post, you will know that I developed the recipe for a colleague of mine who was looking for a gluten free version to use in gingerbread stuffing. Every year she makes the stuffing using a Nigella Lawson recipe, but as her mum is gluten free, she misses out. So the challenge was on for me to make it an inclusive Christmas for a fellow gluten-avoider……
The ginger cake was the first stage of the process, but I also needed to make the stuffing……. to both taste it (because it sounded amazing) and to test the cake worked for it (although I really have no idea how it is meant to taste, having never eaten it before).
So without any excessive rambling (rare for me I know….) here it is….. the de-glutened Nigella Gingerbread Stuffing…… and it tastes good!
I made half the amount of the original recipe and still there seemed to be masses of the stuff. I guess if you have a huge family and loads of visitors for Christmas, you may want to do twice the amount shown here, but a little goes quite a long way.
The stuffing itself is really meaty with the bacon, but for me it was also quite sweet and I think that next time I make it (and there will definitely be a next time) I will add a little less cake.
I also think that I probably over-mixed before I tipped the stuffing into the pan to bake, because mine seemed a little smooth compared to the Nigella gluten version. The original recipe adds the cake and then the egg to bind…… I don’t think the fact that the cake had no gluten would have made much of a difference, but I should have been more gentle in folding the cake in, rather than stirring. I have also switched the recipe below slightly to add the cake last to cut down the risk of over mixing.
Not that any of this affected how good it tasted……. and whilst we trialled it without the turkey, I was more than able to imagine how amazing it would be alongside the Christmas bird and all the other trimmings (which of course will also temper the sweetness).
And if you are thinking about Boxing Day breakfast already….. this stuffing makes a fantastic sandwich (I checked!) and will be twice as good with a slice of turkey and a sausage added for good measure.
I am sharing my de-glutened version of Gingerbread Stuffing with the following linkies :
Cook Once Eat Twice with Searching for Spice
Cook Blog Share with Easy Peasy Foodie
#TheFoodCalendar with Charlotte’s Lively Kitchen – Celebrating Christmas Dinner and Boxing Day breakfast
Recipe of the Week with A Mummy Too
Sunday Fitness & Food with Marathons & Motivation
Gingerbread Stuffing : a Nigella Recipe de-glutened
375g streaky bacon – finely chopped
1 clementine – finely grated zest only
1 large egg – beaten
large pinch freshly ground black pepper
400g gluten free ginger cake (find my recipe here) – loosely crumbled (mental note to self : use slightly less next time)
- Generously grease a small baking dish/2 pound loaf tin with butter, or completely line a 2 pound loaf tin with baking paper.
- Put the oil and butter in a large skillet/saucepan and fry the onions and apples until soft (10 to 15 minutes).
- Add the chopped bacon and cook for at least 5 minutes, stirring frequently.
- Add the clementine zest and stir through.
- Remove the pan from the heat and cool a little (stirring occasionally to help cool more quickly).
- Meanwhile, pre-heat the oven to 200 C/400 F/Gas 6.
- When cool enough, add the beaten egg and pepper and stir through.
- Finally add the crumbled ginger cake and fold in gently.
- Tip the mixture into the prepared baking dish and push into the corners. Bake for about 50 minutes (covering with foil for the first 30 minutes to prevent the top from burning), until golden brown and crisp on top.
- Leave to cool in the dish/tin for 10 to 15 minutes before tipping out (or serve straight from the dish)
Gluten Free Alchemist © 2013-16 unless otherwise indicated