Gluten Free Fruit, Sausage & Herb Stuffing Loaf

Gluten Free Fruit, Sausage & Herb Stuffing

Gluten Free Fruit, Sausage & Herb Stuffing

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.

Gluten Free Fruit, Sausage & Herb Stuffing Loaf

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)

Gluten Free Fruit, Sausage & Herb Stuffing Loaf

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.

A Simple Breakfast: Scrambled Eggs on Oatcakes

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*

Festive Gluten Free Stuffing Loaf

Gluten Free Fruit, Sausage & Herb Stuffing

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.


  • 270g gluten free oatcakes (I used Nairn’s Gluten Free Herb and Seed Oatcakes)
  • 200g gluten free pork susages (skins removed)
  • 125g smoked streaky bacon, finely diced (or lardons)
  • 50g dried sour cherries (or blueberries, cranberries)
  • 1 red onion, peeled and very finely diced
  • 10 fresh sage leaves, finely chopped
  • salt and pepper (to taste)
  • softened butter


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.


Step 1 Grease a 1kg (2lb) loaf tin with the softened butter. Pre-heat oven to 190C/375F/Gas mark 5.
Step 2 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.
Step 3 Put the oatcake crumbs, sausage, bacon, cherries, onion and sage into a mixing bowl and mix with your hands until well amalgamated.
Step 4 Add about 150mls of boiling water, and mix until the stuffing comes together and holds its shape. Add more water if necessary.
Step 5 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.
Step 6 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.

For Nairn’s complete oatcake range, please visit their page here:



GF Stuffing Loaf