These Gluten Free Stuffing Balls wrapped in smoked bacon make a delicious side for a Sunday roast or a festive Christmas dinner. Filled with sausage meat, chopped walnuts and dried apricots, they strike a lovely balance of sweet and savoury and are simple to prepare.
Notes on This Gluten Free Stuffing Balls Recipe
- Why choose this recipe? With just seven main ingredients these gluten free stuffing balls are quick and straightforward to make. This version uses gluten free breadcrumbs and sausage meat for a classic British-style stuffing.
- Christmas side: The combination of chopped walnuts and apricots, plus the smoky bacon, makes these one of my favourite Christmas dinner sides. They pair well with plenty of gluten free gravy and bread sauce and the usual roast trimmings, from crispy roast potatoes to Yorkshire puddings.
- Make ahead: These apricot-and-walnut stuffing balls can be prepared a day or two in advance and stored in the fridge, or frozen to save time on the day. They can even be roasted from frozen.
- Updated: The recipe was originally published in 2020 and refreshed with new photos and clearer step-by-step guidance to make preparation and make-ahead options easier.
Table of Contents
- Notes on This Gluten Free Stuffing Balls Recipe
- Ingredients and Substitutions
- How to Make Gluten Free Stuffing Balls
- To Make These Stuffing Balls Ahead of Time
- Frequently Asked Questions
- Gluten Free Stuffing Balls Recipe
- More Gluten Free Roast Dinner Recipes
- More Christmas Dinner Recipes
Ingredients and Substitutions
Below is a summary of the main ingredients and suggested swaps. A printable recipe card with exact quantities is included further down.
- Gluten free sausage meat: Buy ready-made gluten free sausage meat or remove the skins from gluten free sausages and use the meat. Check labels to be sure products are certified gluten free.
- Onion: A standard brown onion works well; red onion or shallots are fine as alternatives.
- Dried apricots: If you prefer no fruit in stuffing, omit or substitute dried cranberries or chopped dried apple for a different festive twist.
- Walnuts: Omit for a nut-free option or swap for pecans if you prefer.
- Thyme: Dried thyme is used here, but sage is a classic alternative.
- Gluten free bread: Use leftover or slightly stale gluten free bread, or pre-made gluten free breadcrumbs. White gluten free bread tends to work best for texture.
- Bacon: Smoked streaky bacon gives the best flavour, though unsmoked bacon will also work.
How to Make Gluten Free Stuffing Balls
These step-by-step photos show how straightforward the process is. A full method is included in the recipe card below.
To Make These Stuffing Balls Ahead of Time
If you want to get organised before a big meal, follow these simple make-ahead steps:
- Prepare the stuffing balls up to the point of wrapping them in bacon.
- Place the wrapped, raw balls in a single layer on a baking tray and freeze until solid.
- Transfer the frozen balls to a bag or airtight container for storage.
- Cook from frozen on the day, adding around 10 minutes to the cooking time, or defrost overnight and bake as normal.
Frequently Asked Questions
Below are answers to common questions about this gluten free stuffing recipe. If you have a question not covered here, feel free to leave a comment.
Yes. You can freeze the raw, bacon-wrapped balls on a tray and then store them in a bag or tub once frozen. Cook from frozen, adding about 10 minutes, or defrost overnight and bake as usual. Cooked balls can also be frozen and reheated from frozen in the oven or air fryer.
They work well with all the trimmings of a roast dinner: roast meat or gammon, crispy roast potatoes, cauliflower cheese, honey roasted carrots and parsnips, and a rich gluten free gravy.
Gluten Free Stuffing Balls Recipe
Print Recipe
Ingredients
- 1 tsp oil
- 1 large onion, finely chopped
- 600 g gluten free sausage meat, approx 10 gluten free sausages
- 100 g dried apricots, roughly chopped
- 90 g walnut halves, roughly chopped
- 1 tbsp dried thyme
- 4 slices gluten free bread
- Salt and pepper
- 12 rashers smoked streaky bacon
Instructions
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Preheat the oven to 200°C / Fan 180°C / Gas Mark 6.
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Heat the oil in a frying pan over medium-low heat and gently fry the finely chopped onion for 4–5 minutes until soft. Remove from the heat and let cool slightly.
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Place the sausage meat in a large bowl. If using sausages, remove and discard the skins and add the meat to the bowl.
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Add the chopped apricots, walnuts and dried thyme to the sausage meat. Blitz the bread slices in a food processor to make crumbs, then add these to the mixture.
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Season generously with salt and pepper, then mix with your hands until everything is evenly combined.
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Divide the mixture into 12 portions and roll into balls. Wrap each ball with a rasher of streaky bacon, placing the join underneath to help keep it secure, and arrange on a baking tray.
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Bake for 35–40 minutes until the bacon is crispy and the meat is cooked through. Serve straight away.
Notes
- Storing and freezing: These stuffing balls freeze well. Freeze on a tray, then transfer to a bag or container. Defrost overnight before baking or cook from frozen, adding 10 minutes to the cooking time.
- Variations: Swap apricots for dried cranberries or chopped dried apple, or use fresh sage instead of thyme for a different flavour profile.
Nutrition
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More Gluten Free Roast Dinner Recipes
If you enjoyed this recipe, try other gluten free roasts and festive sides listed below and check the wider Christmas dinner collection for more ideas.
- Gluten Free Yorkshire Puddings
- Sprouts with Bacon and Chestnuts
- Gluten and Dairy Free Gravy
- The Best Pigs in Blankets
- Gluten Free Cauliflower Cheese
- Christmas Roast Chicken
- Make Ahead Gravy
- Honey Roast Carrots and Parsnips
- Air Fryer Roast Potatoes
- Vegan Miso Gravy
- Cheesy Mashed Potatoes
- Gluten Free Thanksgiving Stuffing
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