- 4 large onions
- 1 dessertspoon dried sage
- 125g gluten and wheat free breadcrumbs
- 40g butter - softened
- salt and pepper to taste
- 1 egg
Pre-heat oven to 180°C, 350F, Gas mark 4.
Peel the onions and simmer them in boiling water for 10 minutes. Remove from the water and chop very finely and place in a large bowl. Make the breadcrumbs by liquidising whatever gluten and wheat free bread you have and add this to the chopped onions. Add the seasoning, the dried sage, butter and egg and mix well. Roll into balls, stuff the bird’s cavity or place into a greased ovenproof shallow dish/plate and cook in the oven for about 25- 30 minutes.
For stuffing parcels, wrap 2 rashes of smoked streaky bacon around each ball in a cross pattern, making sure the ends of the bacon are underneath.