Gluten-Free Sage and Onion Stuffing

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If you have never made homemade stuffing before then I implore you try these Gluten-Free Sage and Onion Stuffing Balls. This gluten-free version is made with buttery caramelised onions, sourdough bread, lemon and fresh herbs for a vibrant flavour which is a perfect accompaniment to your favourite roast or even Christmas Dinner.

Jump to:

• Watch the video to see how to make the recipe
• Why you’ll love this recipe
• What is the best bread to use for gluten-free stuffing?
• Does it contain meat?
• What is sage and onion stuffing made of?
• Should you put eggs in stuffing?
• Should I use fresh or dried sage for stuffing?
• Full list of ingredients needed
• How to make Gluten-Free Paxo Sage and Onion Stuffing
• Why do we need to stale bread for stuffing?
• How to stale bread quickly
• Should stuffing be moist before baking?
• How to bake it in an oven proof baking dish
• Make ahead
• How to freeze
• How to make it vegan
• More gluten-free recipes you’ll love for your Roast Dinner
• Gluten-Free Sage & Onion Stuffing

A classic sage and onion stuffing is an essential part of your Roast Dinner, nestled in amongst the roast pork, potatoes, fresh vegetables and luscious gravy. This is not only the homemade stuffing recipe that I am most likely to serve up on an everyday Sunday but this onion stuffing balls recipe also makes a prized appearance on Christmas Day.

It’s perfect if you adore an old fashioned sage and onion stuffing but want something with more moisture, plus a little more fresh and vibrant than your box of Paxos or Mrs Crimbles.

Watch the video to see how to make the recipe

Why you’ll love this recipe

• This sage stuffing recipe has so much herby personality; soft and fluffy with a lovely crunchy surface texture.
• If you like Paxo then you’ll adore this homemade gluten-free stuffing. As we use fresh sage and fresh parsley, the best breadcrumbs and a hint of lemon it tastes so much brighter (and less cardboardy!)
• The great thing about this recipe is that it is versatile. You can make the stuffing into stuffing balls like we do here or cook family serving-style in a large baking dish or even use to stuff your roast turkey or chicken.
• Delicious with your Sunday Roast or served up at holiday meals.
• A vegetarian sage and onion stuffing which is a great alternative to a sausage meat stuffing.

What is the best bread to use for gluten-free stuffing?

I recommend that you use your favourite loaf of gluten-free sourdough bread as it is a robust choice that really absorbs flavours and moisture well and also has its own unique sourdough taste which adds to it.

Gluten-Free Sourdough Bread Recipe

However, if gluten-free sourdough is proving hard to find then you can just use your favourite gluten-free white bread. As well as I also love making it with staled slices of this Gluten-Free White Sandwich Loaf.

Does it contain meat?

No this Sage and Onion Stuffing recipe does not contain meat. Just think of it like the Homemade version of Paxo or Mrs Crimbles. Crunchy on the outside, soft and herby on the inside and perfect for as a vegetarian stuffing for the whole family.

What is sage and onion stuffing made of?

This homemade gluten-free stuffing is made from caramelized onions mixed with fresh sage leaves, parsley and breadcrumbs. Binded together with egg and double cream.

Should you put eggs in stuffing?

This gluten-free recipe does use 2 eggs in the stuffing to bind everything together, add moisture and for richness of flavour.

Should I use fresh or dried sage for stuffing?

I fully recommend using fresh sage for your stuffing. Dried herbs tend to taste a little stale. We want our stuffing to be bright and fresh tasting and to taste like it’s homemade rather than store bought.

Full list of ingredients needed

• Butter. Unsalted is the best choice here.
• Onions. This recipe uses large white or Spanish onions.
• Gluten-free sourdough bread. You can use any gluten-free white bread but sourdough gives it a robustness and lovely flavour. READ MORE >>> Gluten-Free Sourdough Artisan Bread.
• Fresh sage.
• Fresh parsley.
• Lemon zest. Make sure it is unwaxed and organic otherwise you need to scrub off the wax.
• Egg. This recipe uses medium size, about 60g each with shell (50g each without shell).
• Double cream. You can substitute for heavy cream.
• Salt. I like to use kosher salt as it has a round gentle flavour.
• Black pepper.
• Ground mace.

How to make Gluten-Free Paxo Sage and Onion Stuffing

For full recipe instructions go to the recipe card at the end of this post. 

1. Dry the sliced bread on a baking tray in a very low oven for 40 minutes.
2. Caramelise the onions in butter over a very low heat for about 40 minutes.
3. Pulse the dried bread in a food processor until it forms breadcrumbs. Add the fresh herbs and pulse again.
4. Combine the herby breadcrumbs with the rest of the ingredients by hand in a large mixing bowl.
5. Roll out 12 equal sized balls and bake for 18 minutes until golden brown.

Weigh your stuffing out so you can roll it into balls which are all the same size. About 38g each is about right.

Why do we need to stale bread for stuffing?

Actually it’s not so much stale bread we need but dried bread. The dry bread will break up into breadcrumbs more easily and give a stuffing that absorbs flavour well but is also perfectly crisp on the outside but soft in the inside.

How to stale bread quickly

Ideally you want to cut your loaf of bread and leave the slices out overnight at room temperature to stale. However, if you have forgotten or you just don’t have time then you can stale them quickly within 30 minutes.

Cut the slices of bread and place spread out on a baking tray and bake for 30 minutes at 140°C / 120°C fan assisted oven / gas mark 1. Turn the bread slices over half way through cooking to get an even result.

Should stuffing be moist before baking?

This gluten-free stuffing is moist enough so you can shape the stuffing into balls without it falling apart, but not too wet that it’s sticky and difficult to work with.

How to bake it in an oven proof baking dish

You make the recipe exactly as per the recipe card below. However, instead of rolling the stuffing into balls you need to press into a greased oven proof baking dish and bake in a pre-heated oven at 180°C / 160°C fan assisted oven / gas mark 4 for 20 minutes until the top starts to go crispy.

Make ahead

To ease on the prep of this caramelised onion stuffing recipe I often break it down into stages. The day before I want to serve the stuffing balls I prepare the bread by drying it out in the oven and also make the caramelised onions. Both of which you need to leave to cool before continuing with the rest of the recipe (or at least cool enough to handle) so it works well preparing these two parts the days before. I store the caramelised onions overnight in the fridge and I store the dried bread on the work surface wrapped in parchment or a dry cloth.

However, I don’t recommend preparing the rest of the stuffing and chilling the balls before baking. I have found this dries out the stuffing. It’s much better to bake it as soon as the stuffing mixture has been made.

How to freeze

You can freeze this classic sage stuffing for up to 2 months. Place the baked and cooled stuffing balls in a ziplock bag or airtight container to store. Defrost at room temperature before re-heating in a pre-heated oven. The stuffing balls will only take about 10-12 minutes at 190°C / 170°C fan assisted oven / gas mark 4.

How to make it vegan

There are a few substitutions you need to consider to make this a dairy-free or vegan sage and onion stuffing.

• Swap out the unsalted butter needed for caramelizing the onions to your favourite plant based butter.
• Use two flax or chia eggs instead of the regular hen’s eggs.
• Switch the double cream for unsweetened cashew cream. If you can’t get hold of cashew cream then follow the recipe for my Homemade Cashew Cream here but omit the vanilla extract and maple syrup.

Chestnut Variation. This Gluten-Free Chestnut Stuffing. This recipe is very similar to this stuffing recipe except it uses chestnuts to give it a little more body.

More gluten-free recipes you’ll love for your Roast Dinner

• Gluten-Free Yorkshire Pudding
• Gluten-Free Gravy
• Gluten-Free Onion Gravy
• Gluten-Free Bread Sauce
• Gluten-Free Cauliflower Cheese
• Braised Red Cabbage
• Cranberry Sauce

I urge you to give this Gluten-Free Sage and Onion Stuffing a try. If you do then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own culinary creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.