Sausage, Sage And Onion Stuffing
With Cranberry Sauce


  1. Preheat the oven to 180C, gas mark 4

  2. Heat the oil in a saucepan and sauté the onion until soft. Add the remaining ingredients and mix well. Season with salt and pepper.

  3. Spoon the stuffing into a small baking dish.Bake in the oven for 30-40 minutes until the top is golden and crisp.

  4. Using a dessert spoon place spoonfuls onto oatcakes and top with a little cranberry sauce to serve.

Serves: 8
Preparation time: 10 mins
Cooking time: 40 mins
Difficulty level: Medium
Recipe by
Christine Bailey


  • 1 onion, chopped

  • 1tbsp olive oil

  • 3 sage leaves, finely chopped

  • 1tbsp parsley leaves chopped

  • 125g gluten free breadcrumbs

  • 200g pork sausage meat or gluten free sausages (skin removed and chopped)

  • 30g pinenuts

  • Zest of 1 lemon

  • 30g dried cranberries

  • 1 egg

  • Salt and pepper

  • 80g Cranberry sauce to serve

  • 16 Rough Oatcakes to serve