One thing many of us miss when we give up wheat and gluten is stuffing on our Sunday dinner. This recipe is very similar to the original, and if you don’t tell those who aren’t gluten or wheat-free, they won’t know the difference!
Suitable for maintenance and levels 1
Health-Bite: Sage is rich in volatile oils. It stimulates production of bile, making it great for digestion, especially of fats. Good for menstrual problems and chest infections. Sage tea can be used for gum infections or mouth ulcers.
1 large brown onion chopped and cooked (either in microwave for 2 to 3 minutes or steamed till soft)
2 cups of GF breadcrumbs (either from home-baked bread or shop bought)
2 tbsp dried sage
1 large egg
Splash of warm water as needed
Salt and pepper
Knob of butter melted
Blend onion in food processor or with hand blender, add in all ingredients, other than warm water, season well and mix together.
If mixture appears to be too thick add splash of warm water till consistency is like regular stuffing.
Either tip into baking dish or roll into small balls and bake for 20 to 25 minutes in a medium hot oven.
Serving Suggestion: Serve as you would regular stuffing, with chicken or vegetarian protein dishes.