Sage and Onion Stuffing


4 large onions
1 dessertspoon dried sage
125g/¼lb of gluten free/wheat free breadcrumbs
40g/1½oz butter
salt and pepper to taste
1 egg


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 breadcrumbs by liquidising suitable gluten free/wheat free bread and add this to the chopped onions. Add the seasoning, dried sage, butter and egg and mix well. Roll into balls and cook in the oven for about 25- 30 minutes 180C/350F/Gas 4