Wheat Free Chestnut Stuffed Turkey with Bread Sauce and Cran

This recipe is Gluten free, Wheat free and Dairy free.


serves 6 - 8
4 kg (8.8 lb) large free-range turkey with giblets
1 onion, peeled and sliced
Plenty of fresh thyme and 3 bay leaves
2 whole cloves
Salt and freshly ground black pepper

for the stuffing

455 g (16 oz) 2 cups of raw Gluten free sausage meat
425 g (15oz) 2 cups of chickpeas (garbanzo beans)
180 ml (6 fl oz) 3/4 cup of sunflower oil
6 tablespoons of dry sherry
225 g (8 oz) 1 1/2 cups of prepared whole chestnuts, roughly chopped
Grated nutmeg
1 heaped teaspoon of allspice
1 heaped teaspoon of Gluten free mixed (pie) spice
130 g (4 1/2 oz) 1 cup of luxury dried mixed fruit
1 large free-range egg, beaten
8 slices of smoked streaky bacon
200 ml (7 fl oz) 3 1/2 cup of dry white wine or unsweetened apple juice
oil for brushing
1 tablespoon of Gluten free cornflour (cornstarch) dissolved in 2 tablespoons of water

for the bread sauce

100 g (3 1/2 oz) 2/3 cup of flaked or ground white rice
200 ml (7 fl oz) 3 1/2 cup of coconut milk
200 ml (7 fl oz) 3/4 cup of soya cream
1 heaped teaspoon of Dairy free margarine

for the cranberry sauce

680 g (24 oz) of fresh or frozen cranberries
The grated rind and juice of 2 oranges
4 tablespoons of sugar
A little Gluten free cornflour (cornstarch) and cold water, mixed (optional)


1. Preheat the oven to 190°C (375°F) Gas mark 5

2. Pull out any fat from inside the turkey and discard.

3. Put the giblets along with half the onion, some thyme, 1 bay leaf, 2 cloves, salt and pepper in a deep pan and cover with 2 litres (70 fl oz) 2 quarts of water.

4. Bring to the boil, then simmer for 2 hours until you have a good stock, topping up with water halfway through if necessary (to make sure you end up with 1 litre (35 fl oz) 4 cups. Drain the stock into a bowl and keep cool until needed.

5. Next prepare the stuffing. mix the sausage meat and chickpeas (garbanzo beans), oil and sherry in a food processor and process until smooth.

6. Scrape this mixture into a large bowl and mix in the chestnuts, which will break them up a little more.

7. Season with salt and pepper. Add some grated nutmeg, allspice, mixed (pie) spice and fresh thyme to taste. Then add the dried fruit and the beaten egg and mix well.

8. Carefully lift the skin up from the whole turkey breast and bone with a sharp knife, taking care not to break the skin. Carefully push the stuffing up under the skin as far as you can until it is packed full. Shape it roundly with your clean hands and then wrap up in bacon.

9. Put the turkey in a roasting tin on a bed of the remaining onion, bay leaves, some thyme, salt, pepper and wine or juice. Brush the turkey all over with oil and a little more salt, pepper and thyme.

10. Cover with foil and roast the turkey for 2 hours, topping up the liquid level with stock.

11. Remove the foil from the turkey and roast for another 30 minutes until golden. When the legs are pierced, the juices should run clear. Let the turkey sit for 15 minutes before carving.

12. Meanwhile, make the gravy. Drain off all the juices into a pan, discard the onions and bay leaves, and remove the excess fat with a spoon. Add enough of the remaining stock to make lots of gravy. Stir in the cornflour (cornstarch) dissolved in cold water. Bring to the boil and cook for a few minutes. Adjust the seasoning and transfer to sauce boats.

13. To make the bread sauce, put the rice, coconut milk, salt, pepper and freshly grated nutmeg into a non-stick saucepan and simmer until soft and creamy. Add the soya cream and margarine, and keep warm until needed.

14. To make the cranberry sauce, mix all of the ingredients and simmer for 10 minutes until the cranberries have burst and are soft and pulping. if the sauce is too runny, stir in extra cornflour (cornstarch) and water mixed together and bring to the boil until it is clear and thick.

15. Serve the turkey and sauces with Gluten free sausages, bacon rolls, roast potatoes, Brussels sprouts and chestnuts.

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