Gluten free stuffing for Christmas

Ingredients to make ten to twelve little patties.

1 medium onion, very, very finely chopped
around three rashers of back bacon with the rind removed (render it down for nice bacon fat, if you want), zizzed into almost a paste
a squeeze of garlic puree
20g + 30g butter
around 130g gluten free breadcrumbs (I made some gf bread and used the crust ends to make the breadcrumbs)
dried sage (or fresh)
half a medium egg, whisked (I made pancakes with what was left so no waste)
about 60g dried cranberries
a bit of port
some chopped walnuts (about the same amount, in volume, as the cranberries)
pepper
oil for frying

Method using Thermione.
Pour some port over the cranberries a few hours before and leave.

I used Thermione to make the breadcrumbs, then set them aside and used the same bowl.

In the bowl place the onion, the bacon and 20g of the butter.  Zizz briefly to chop very finely, then cook at 90, speed 2 for about ten minutes.  Add the garlic puree in the last two minutes.

Add the 30g butter, breadcrumbs, sage to taste (I added around 1 heaped tsp, I think), a very little salt (the bacon will have added salt) and some black pepper and mix on 2 for a few moments until all mixed together.

Add the egg and mix on 1 until all combined, then add the walnuts and the cranberries (but not the port - drink that, it's lovely)!  Reverse mix on 1.

Tip the stuffing into a bowl and use your hands to bring together into small patties.  Fry them in a little oil until brown on both sides.

Done!

Usual method
Pour some port over the cranberries a few hours before and leave.

Use a processor to make the breadcrumbs and set aside.
Pop in the onion and bacon and zizz together.

Melt 20g butter in a pan, add the bacon/onion mixture and sizzle for around ten minutes, stirring well.  Add the garlic puree in the last five minutes

Add the 30g butter, breadcrumbs, sage to taste (I added around 1 heaped tsp, I think), a very little salt (the bacon will have added salt) and some black pepper and continue to cook, stirring to mix it all in.

Tip the mixture into a bowl, add the 30g butter, walnuts and strained cranberries and mix well to melt the butter.  Allow to cool a bit.  Then add the egg, go in with your hands (as Delia used to say) and squidge it all together.  Shape into patties and fry as above.


I have frozen the patties individually and will reheat them on The Day, probably in Handy Andy (halogen oven).