baking tray, kitchen processor (optional) and mixing bowl

150g gluten free bread
75g small onion, finely diced
100ml boiling water
1 tbsp oil
1 tbsp sage, chopped
1 egg
salt and pepper
oil, for tray

200°C, Fan 180°C, 400°F, Gas 6

Preparing the Gluten Free Breadcrumbs

1. Remove the crusts from the bread, cut the crumb into slices and then into chunks.
2. Using your fingers, break the chunks into crumbs and spread them out on a baking tray.
3. Cover loosely with a clean tea towel and leave overnight to stale.
4. Transfer the crumb to a kitchen processor and pulse lightly to make breadcrumbs. 
5. If not using immediately the stuffing can be bagged and frozen for up to a month.

To Make Gluten Free Sage and Onion Stuffing Balls

1. Bring the breadcrumbs up to room temperature.
2. Finely dice the onion and put it into a mixing bowl, pour on the boiling water and leave to stand for 15 minutes.
3. Rub some oil around the inside of a baking tray and pre-heat the oven.
4. Drain the water from the onion, add it to the mixing bowl and stir to combine.
5. Add the oil, sage, egg, salt and pepper and mix together well. 
6. If not using immediately the stuffing can be bagged and frozen for up to a month.
7. Divide the mixture into 12 mounds and roll each into a ball.
8. Transfer the stuffing balls to the prepared tray and bake for 30-35 minutes.
9. Cooked stuffing balls can be frozen and re-heated from frozen.