Thursday 31 January 2013

Gluten Free Sage & Onion Stuffing Balls

This is one of Abigail's personal favourites and one of the first savoury recipes she learned to make herself, it's a bit on the messy side but easy for anyone to make! Once again this is one I came up with 2006 and easily one of our most used. I recommend our 'Bread For Gluten Free Breadcrumbs' recipe for rolls of an ideal crumbing consistency.

Preparation time - under 15 minutes
Cooking time - ~20 minutes (less for a fan assisted oven)
Makes / Serves - makes ~12 balls
Child friendly - 3/5
Difficulty rating - 1/5


200 g gluten-free bread-crumbs
2 large, or 3 small, onions
2 eggs (lightly beaten)
3 tablespoons dried sage
1 tablespoon vegetable or sunflower oil
pinch of salt
pinch of ground black pepper

  1. Dice the onion and fry in a minimal amount of oil until softened, set aside for later.
  2. Pre-heat the oven to 190 C / 375 F / Gas Mark 5 and prepare a baking tray by lining with foil or greasing well with oil.
  3. Place the breadcrumbs, sage, salt and pepper in a large bowl and mix well by hand.
  4. Add the onion (which should now be fairly cool) and oil to the bowl and mix well.
  5. Add the beaten egg to the bowl and mix well, ensuring an even mix.
  6. Divide the mixture and shape into 12 balls and place, evenly spaced, onto the baking tray.
  7. Bake for ~20 minutes or until evenly browned.
  1. Rather than frying the onion you can microwave it in a bowl mixed with 2 tablespoons of oil for 1-2 minutes, depending on your microwaves rating. If you do this then add all of the oil used to cook the onion to the mix instead of adding the oil separately in step 4 above.
  2. It's very easy to adjust this recipe for different flavours of stuffing, for example if serving with pork you could use about a third less onion and add a Bramley apple instead (cubed, boiled until softened and well drained), be creative!

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