Rice and Chestnut Yeast-Free Stuffing Recipe

The basis of many shop-bought stuffings is bread-crumbs. This of course is a problem for those on a Nutritionhelp anti-candida protocol, and means that if you want to enjoy this extra treat at Christmas, you simply have to make a yeast-free stuffing yourself. However, this really isn’t hard, and a stuffing suitable for the anti-candida programme can easily be made in advance. I usually roll the mixture into balls and freeze in a small baking tray, so all I have to do on Christmas day is to take it out of the freezer first thing in the morning and then pop into the oven about 45 minutes before it is time to serve.

Erica’s Rice and Chestnut Stuffing found in her Beat Candida Cookbook, is a favourite in our family. If you want to save time, some supermarkets now sell frozen cooked chestnuts, or if you look in the condiment aisle, vacuum packed cooked chestnuts. Do always check the ingredients, as producers have a habit of changing what they put into foods. Tinned chestnuts generally seem to have added sugar, so these are not suitable to use.

The quantities in Erica’s book are quite generous, so to make just 24 stuffing balls use the following measures, or halve them to make just 12 balls.

Ingredients for Yeast-Free Chestnut Stuffing
2 cups of well-cooked whole grain rice
2 cups of cooked and peeled chestnuts (or a couple of packs of the Merchant Gourmet vacuum packed chestnuts)
2 medium onions, finely chopped
1 tablespoon extra virgin olive oil
1 egg
Herbs of choice – sage, marjoram, chives. NB If I am making a sage and onion stuffing as well (recipe to follow) I usually leave sage out of this recipe
Black pepper
Pinch of Lo-Salt

Method for Yeast-Free Chestnut Stuffing

Make sure the rice is well cooked, to help the stuffing bind together.
Place the chopped onions in a pan with the extra virgin olive oil and 2 tablespoons of water. Add a lid and steam-fry, until onions are soft.
Chop the chestnuts into small pieces
Combine the rice, chestnuts, egg, herbs and seasoning in a large bowl and mix thoroughly. Alternatively, place all the ingredients in a food processor and whizz for a few seconds. Don’t over-do it, otherwise the chestnuts will be ground too fine and won’t add texture to stuffing

Form the mixture into walnut-size balls. If it is too crumbly, add another egg. Carefully place the yeast-free stuffing balls on a plate, cover and store in the fridge for a couple of days.
If you want to freeze the stuffing, place the balls in a baking tray lined with grease-proof paper. Cover with more greaseproof paper and wrap in a plastic bag.

When ready to cook, fully defrost if frozen, drizzle with extra virgin olive oil and bake at 170 degrees celsius for 30-40 minutes, until golden.


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