Perfect for Christmas Day!
With Christmas only five weeks away now, I know, it’s frightening isn’t it, today’s recipe is very timely, and more to the point, it’s a much healthier recipe for a celebratory Gluten Free Fruit, Sausage & Herb Stuffing Loaf. People with gluten intolerance sometimes miss out on the big day, and stuffing is a key part of the Christmas Dinner trimmings; but, it’s usually made with breadcrumbs and/or gluten sausages, i.e. sausages that have breadcrumbs in them. However, with a few clever and healthier substitutions, such as swapping the bread for gluten-free oatcakes and using gluten-free sausages, all the family can enjoy a slice or two of stuffing and even those who don’t have an intolerance to gluten will also enjoy this adapted stuffing loaf too.
Not only are the oatcakes that have been added to this recipe a boon for all celiacs, but they are also a healthy addition too; the oats that are contained in oatcakes, have a very low GI (Glycaemic Index), which means they are slowly absorbed into the body’s bloodstream, resulting in a long, gradual release of energy and this slow release keeps your blood sugar levels stable, as well as keeping you feel fuller for longer. As well as these benefits, oats are also high in protein and are a healthy source of fibre that is proven to fight heart disease and reduce cholesterol, as well as lowering blood pressure. (It is the soluble fibre called beta-glucan in porridge that acts like a sponge in the intestines and absorbs and eliminates cholesterol-rich bile acids)
So, not only is my recipe today for Gluten Free Fruit, Sausage & Herb Stuffing Loaf delicious, but it’s also a healthy alternative too! It DOES contain a small amount of bacon (and pork sausages), but, as with all foods, it’s always good to eat meat and processed foods in moderation, and this recipe is perfect for that special time of year or for a family Sunday lunch, where a little indulgence is allowed as a weekly treat or for a special occasion. If you want to adapt this to a vegetarian recipe, you can omit the bacon and pork sausage, and add some lightly fried mushrooms instead, or even some cooked red peppers, quinoa or kale. You can also adjust the fruit you use – I used dried sour cherries, but dried blueberries and cranberries would also be wonderful too, and very festive.
I hope you enjoy this recipe as much as we did when I made it for Sunday dinner the other day – served with roast chicken – do let me know if you make it. You can make this stuffing loaf now, and freeze it, making it perfect for a stress-free Christmas, with one less recipe to worry about making for the big day. This is RECIPE TWO in my ongoing partnership with Nairn’s Oatcakes, you can see my first recipe here: Scrambled Eggs on Oatcakes – see the photo above……..please do keep popping back to see my next seasonal recipe using Nairn’s Oatcakes, which will be posted in December. Karen
*Commissioned work with Nairns*
For Nairn’s complete oatcake range, please visit their page here: