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Gluten Free Sage and Onion Stuffing Balls

Makes 12 stuffing balls

Everyone loves stuffing balls however you might prefer to stuff a bird or for ease bake your stuffing in an oiled 18x23cm/7x9” oven tray. These gluten free stuffing balls can be made in advance; cooked, cooled, bagged and frozen for serving on another day.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian, Without crystal sugar

Ingredients

Change Quantities:
  • 150g gluten free bread
  • 75g small onion, finely diced
  • 100ml boiling water
  • 1 tsp oil
  • 1 tbsp sage, chopped
  • 1 egg
  • salt and pepper
  • oil, for tray
  1. Remove the crusts from the bread and break the bread into crumbs with your finger or put the bread into a food processor and pulse until an even crumb size is reached.
  2. Finely dice the onion and put it into a mixing bowl, pour on the boiling water and leave to stand for 15 minutes.
  3. Rub some oil around the inside of a baking tray and pre-heat the oven.
  4. Drain the water from the onion, add it to the mixing bowl and stir to combine.
  5. Add the oil, sage, egg, salt and pepper and mix together well.
  6. Divide the mixture into 12 mounds and roll each into a ball.
  7. Transfer the stuffing balls to the prepared tray and bake for 30-35 minutes.

Equipment

baking tray, food processor (optional) and mixing bowl

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

30-35 minutes

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Ingredients

Change Quantities:
  • 150g gluten free bread
  • 75g small onion, finely diced
  • 100ml boiling water
  • 1 tsp oil
  • 1 tbsp sage, chopped
  • 1 egg
  • salt and pepper
  • oil, for tray

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