This delicious gluten free stuffing loaf is made with oatcakes instead of breadcrumbs and makes a fabulous addition to any Sunday Roast or Christmas Dinner. Studded with plump dried fruit, fresh herbs and smoky bacon, it's a easy to make and is also wonderful when served cold on sandwiches.
Grease a 1kg (2lb) loaf tin with the softened butter. Pre-heat oven to 190C/375F/Gas mark 5.
Place the oatcakes in a food processor and pulse them until they resemble breadcrumbs. Don't over process, it's nice to have a few that are still quite chunky in texture. Or, place the oatcakes in a large bag and bash them with a rolling pin.
Put the oatcake crumbs, sausage, bacon, cherries, onion and sage into a mixing bowl and mix with your hands until well amalgamated.
Add about 150mls of boiling water, and mix until the stuffing comes together and holds its shape. Add more water if necessary.
Spoon the stuffing mixture into the prepared loaf tin and press down on the stuffing to form a loaf, add a few knobs of butter over the top and bake in pre-heated oven for 35 to 40 minutes until the stuffing loaf is golden brown and firm to the touch.
Remove the stuffing loaf from the oven and allow to cool for a few minutes before turning it out of the tin and cutting it in slices to serve.