Gluten-Free Potato Apple and Chestnut Stuffing
- Total Time: 2 hours 15 mins
- Yield: 6-8 1x
Description
Two types of potatoes create a latke-like base to replace the bread in this gluten-free and vegan stuffing that everyone will love.
Ingredients
- 3 large yukon gold potatoes, grated
- 1 large sweet potato, grated
- 1 tsp salt
- 2 tbsp (30 ml) extra virgin olive oil
- 4 large celery stalks, chopped
- 1 medium onion, chopped
- 3 small carrots, sliced
- 8-10 cooked chestnuts, chopped
- 1 medium size granny smith apple, diced
- 1 garlic clove, minced
- 4 large sage leaves, chopped
- 1/4 tsp salt (or to taste)
- 2 cups (480 ml) vegetable broth
Instructions
- Place grated potatoes on a colander over a bowl. Add one tsp of salt and toss well. Set aside for 20 to 30 minutes to drain some of the water out (you can also let them sit in the fridge overnight)
- Preheat oven to 350F. Coat a 3x9x13 inch baking dish with cooking spray
- In a large non stick skillet or a soup pot, heat olive oil. Add potatoes, celery, onions, chestnuts, apples, garlic, sage and salt. Toss well and cook at medium heat for 10-12 minutes, until the vegetables are tender
- Transfer to a prepared baking dish, pour vegetable broth over and bake, uncovered, for an hour and a half. Broil for 2-3 minutes until golden brown.
- Prep Time: 30 mins
- Cook Time: 1 hour 45 mins
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
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Frequently Asked Questions
Why do the grated potatoes need to drain with salt for 20–30 minutes?
Grated potatoes release a lot of water. Salting them and letting them sit in a colander for 20–30 minutes (or overnight in the fridge, per the instructions) draws out excess moisture, which prevents the stuffing from turning soggy during the 1½-hour bake.
How is this stuffing gluten-free if it contains no bread?
The recipe uses grated Yukon Gold and sweet potatoes as the structural base—essentially a latke-like binder, as the excerpt describes—rather than traditional bread. With vegetable broth and no wheat-based ingredients, the result is naturally gluten-free and also vegan. 
What kind of chestnuts should I use, and where do I find them?
The recipe calls for 8–10 cooked, chopped chestnuts. Vacuum-packed or jarred pre-cooked chestnuts work well here and are widely available in grocery stores, especially in the fall and holiday season—no roasting or peeling required.
