150ggluten-free sourdoughor the best gluten-free bread you can find
½teaspoonfreshly ground black pepper
Place the onions in a saucepan along 30g butter and cook very gently for 30-40 minutes until the onions have caramelized.
Tip the onions in a large mixing bowl then set aside whilst you prepare the rest of the ingredients.
Place the saucepan back on the heat and add the extra teaspoon of butter to melt. Drop the fresh sage into the saucepan and fry gently until starting to colour then remove and finely chop. Add to the onions.
Break up the gluten-free sourdough and place in a food processor along with the chestnuts. Pulse briefly until they are roughly chopped. Then tip into the onions along with the beaten egg, double cream and seasoning.
Press the stuffing into an ovenware dish and leave in the fridge overnight to set.
Bake in an oven pre-heated to 180°C/170°C fan/gas mark 4 for 20-25 minutes until the top is golden and crisp.