Yeast-Free Sage and Onion Stuffing

The addition of home-made stuffing to a roast dinner seems to lift it into another zone, making the meal a little bit special. You don’t have to forgo this treat while on the yeast-free anti-candida diet, since Erica White’s Beat Candida Cookbook contains a traditional Sage and Onion Stuffing, made with a yeast-free soda-bread. I make mine with a gluten-free mixed grain bread, so although the stuffing recipe is extremely quick and easy, you do need to bake some yeast-free bread ahead of time.


For the Anti-Candida Mixed Grain, Gluten-Free Bread:

3/4 cup buckwheat flour
1/2 cup yellow maize meal
1/2 cup brown rice flour
1 heaped teaspoon baking powder
1 teaspoon Guar Gum or Locust bean gum (not essential as this is being made into bread crumbs)
1/2 – 3/4 cup water

Method

Combine the flours in a mixing bowl and add the baking powder and the guar gum if using, Mix well and add the water, to obtain a stiff but moist dough. Pack the mixture into a small loaf tin, lined with baking parchment and place in an oven set at 180 degrees Celsius. Leave to bake for 30 minutes, until risen, golden, and an inserted skewer comes out clean. Allow to cool before making the bread crumbs.


For the Anti-Candida Sage and Onion Stuffing

2 onions finely chopped
2 teaspoons of dried sage or 2 tablespoons of chopped fresh sage
1 cup of water
1 1/2 cups of bread-crumbs, made from a yeast-free whole-grain recipe, either gluten free, or with whole wheat or whole rye
1/2 teaspoon paprika
1 teaspoon of onion granulesstuffing-crumbs-2
Freshly ground black pepper
Pinch of Lo-Salt (potassium and sodium balanced salt)
Extra virgin olive oil to drizzle


Method

Finely chop the onions, and place in a saucepan with the water.
Add the sage and bring to the boil. Reduce heat and simmer gently, until the onion is soft and the water has reduced to just 3-4 tablespoons.
Stir in the yeast-free breadcrumbs, onion granules, paprika, pepper and Lo-Salt, and mix thoroughly. Pack into a small tin or oven-proof pot, or form into 12 little balls.

At this stage the stuffing can be frozen or kept refrigerated for a couple of days if it has been made in advance.

Before baking, drizzle with extra virgin olive oil and place in the bottom of the oven for 30 minutes when cooking the roast

The great thing about this recipe is that it is cheap to make, so you have an extra treat on the plate, without great expense!

 

Read other articles in Erica's Corner