Gluten-Free Sage & Onion Stuffing

Gluten-Free Sage & Onion Stuffing

If you have never made homemade stuffing before then I implore you try this Gluten-Free Sage and Onion Stuffing. 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.

Prep Time20

Cook Time1

Total Time1 20

Course: Side Dish

Cuisine: British

Servings:

Calories: 114kcal

Author: Georgina Hartley

Ingredients

30 g unsalted butter
2 large onions peeled and diced
200 g gluten-free sourdough bread
8 fresh sage leaves
Handful fresh parsley
½ lemon zested
2 eggs medium, lightly beaten
75 g double cream
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground mace

Metric - US Customary

Instructions

Pre-heat the oven to 140°C / 120°C fan assisted oven / gas mark 1.
Cut the bread into thick slices and place on a baking tray. Bake the bread for 40 minutes, turning over half way though.
Remove from the oven and allow to cool.
Melt the butter in a medium sized saucepan then add the onions. Turn the heat to medium-low and cook for 30-40 minutes until the onions have are soft, golden at the edges and smell beautifully sweet.
Set the onions aside to cool whilst you prepare the rest of the ingredients.
Pre-heat the oven to 190°C / 170°C fan assisted oven / gas mark 4.
Break up the gluten-free sourdough and place in a food processor and pulse until it forms rough breadcrumbs.
Add the sage and the parsley and pulse again until fine.
Combine the herby breadcrumbs with the onions and the rest of the ingredients in a large mixing bowl and mix well.
Roll the stuffing mixture into 12 equal sized balls (35-40g each) and place on a baking tray lined with baking parchment.
Bake for 18 minutes until golden brown.

Video

Notes

The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.

Dairy-free / vegan version

Swap the butter for a plant based butter.
Swap the eggs for 2 flax or chia eggs.
Swap the double cream for cashew cream.

Make ahead

You can prepare the caramelized onions and dried bread the day before you make the rest of the stuffing.

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

Place the baked and cooled stuffing balls in a ziplock bag or airtight container to store in the freezer for up to 2 months. Defrost at room temperature before re-heating in a pre-heated oven.

How to re-heat

The stuffing balls take about 10-12 minutes at 190°C / 170°C fan assisted oven / gas mark 4.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 stuffing ball.

Nutrition