Vegetarian coeliac stuffing

[Aparecium]

I usually use rice instead of breadcrumbs. I fancy a change: would quinoa work instead? Rice gives a rather dull, stodgy texture; would quinoa give a bit more 'munchiness' to the stuffing?

I really like the Merchant gourmet chestnut stuffing. I put some in GF puff pastry last week like a sausage plait and it was lush.

My dm used to make a lovely pilau stuffing with rice and vermicelli, raisins and almonds and tomato puree

@Aparecium Ooh, I am always on the look out for someone else who uses rice. May I have your recipe, please?

I don't really have a recipe. I start by frying chopped onion, then I add other finely chopped vegetables - celery, fennel, peppers, depends what I've got. Add stock powder, black pepper, smoked paprika, garlic, any other seasoning I think will go. Sometimes some chopped dried fruit, like apricots, prunes or cranberries. Sometimes miso paste or mushroom ketchup for that umami taste. When it tastes right, I take it off the stove and mix in cooked rice until I like the texture, and then I mix in beaten egg to bind it together.

This year I'm going to do something similar, with chestnuts. I love chestnuts, but they are already quite stodgy in texture.

Maybe I don't need rice at all if I'm using chestnuts?

M&S do a gluten free stuffing mix that you could tart up with chestnuts or whatever.

Bought stuffings always seem to have sage, which is OK with poultry, but not so much with lamb.

Might have to have a test run 😋