Sausagemeat stuffing

[DrHildegardeLanstrom]

We have sausagemeat stuffing as a side, cooked in a tin rather than in the bird. I no longer eat gluten and I was hoping to just mix thyme and lemon etc into the meat and bake it - will this work or are breadcrumbs essential?

Is the sausage meat gluten free already? Breadcrumbs are often an ingredient anyway. You won't need to add more.

If your sausage meat is gluten free and you want to open up the texture more you can add some cooked rice, but it isn't really necessary.

Oh god I hadn't thought of that (new to all this GF palaver) - if it isn't then I just won't have it.

I find that unless I put some form of carby soaker-upper into sausagemeat stuffing, it ends up more like a round sausage patty than actual stuffing. Which is fine if that's what you're aiming for! Otherwise, couscous or even bulgur wheat would work. Don't try polenta though, I mixed that in one year and you could have had a nice game of ping-pong with the resulting stuffing balls.

As a PP said, check your sausagemeat is gluten free. I would add gluten free breadcrumbs, you can buy them in larger supermarkets or make your own from a slice or two of gluten free bread.

Cous cous and bulgur would work well but aren't gluten free.

The obvious answer is to add some crushed up chestnuts.

You'll end up having to slice if you bake it without adding some kind of filler.

Most of the supermarket luxury range sausages are gluten free: if your main stuffing is wheat you can always make yourself a ramekin full by skinning a couple of sausages!!

Oh duh, of course not! Ignore me, I'm gormless. (Not drunk enough tea yet this morning!)