18 x 23mm/7 x 9” baking tray and 2 x mixing bowls

50g onion, finely diced
50g chestnuts, cooked
25g dried cranberries
100ml boiling water
50g apple, grated
1 tsp FREEE Xanthan Gum
1 tbsp oil
¼ tsp salt
¼ tsp pepper
2 tbsp parsley, chopped
150g gluten free breadcrumbs
oil, for tray

200°C, Fan 180°C, 400°F, Gas 6

1. Pre-heat the oven.
2. Finely dice the onion into a mixing bowl. 
3. Chop the chestnuts and add them to the bowl.
4. Add the cranberries.
5. Pour on the boiling water and leave to stand for 15 minutes.
6. Finely grate the apple into a bowl, add the xanthan gum, oil, salt and pepper into a bowl and mix together well. 
7. Drain the onions, chestnuts and cranberries, add them to the bowl and mix really well.
8. Finely chop the parsley into the bowl, add the breadcrumbs and stir to combine.
9. If not using immediately the cold stuffing can be bagged and frozen for up to a month.

To Make Cranberry and Chestnut Stuffing Traybake

1. Bring the stuffing up to room temperature.
2. Tip the mixture into the prepared tray and smooth the top.
3. Cut the stuffing into 12 squares.
4. Bake for 30-35 minutes.
5. Remove from the oven and re-cut the stuffing into 12 squares.
6. Serve warm. 
7. Rub some oil around the inside of a 18 x 23mm/7 x 9” baking tray.

To Make Cranberry and Chestnut Stuffing Balls

1. Bring the stuffing up to room temperature.
2. Rub some oil around the inside of a baking tray and pre-heat the oven.
3. Divide the mixture into 15 mounds and roll each into a ball.
4. At this stage the stuffing balls can be open frozen on a baking tray then bagged and frozen for up to a month.
5. Transfer the fresh or stuffing balls to the prepared tray and bake for 35-40 minutes.
6. Serve warm.