1 x Amisa French Style Baguette, blended to make breadcrumbs
2 medium onions, chopped finely
2.5 tbsp dried sage
.5 tbsp dried thyme
1 tbsp dried parsley
1/4 tsp ground black pepper
4 tbsp olive oil (plus 1 tbsp for frying)
1-2 tbsp vegetable stock
- Line a baking tray with parchment paper and preheat the oven to 180/160C fan.
- Add 1 tbsp olive oil to a saucepan. Once heated, add the chopped onions and fry for 5 minutes or until soft.
- In a large bowl, combine the cooked onions with all of the remaining ingredients and mix. Form into small balls using your hands, and then place on the baking tray (you can prepare these stuffing balls ahead of time and keep in the fridge for 3-5 days before baking!)
- Cover the baking tray with foil and place in the oven to bake for 20 minutes. To get the stuffing balls super crispy, remove the foil and cook for a further 10 minutes. Serve with some sweet cranberry sauce as the perfect gluten free side to your roast dinner!