Erica White’s Beat Candida Cookbook lists a very simple, traditional version of a sage and onion stuffing. You simply use whole wheat soda-bread breadcrumbs, or a gluten-free alternative, rather than usual breadcrumbs:
Finely chop 2 white onions, place in a saucepan and cover with water. Add either 2 teaspoons of dried sage, or 2 tablespoons of chopped fresh sage. Bring to the boil and then simmer gently until the onion is soft and the water has reduced to just 3-4 table spoons. Stir in one and a half mugs of whole wheat or gluten-free soda-breadcrumbs, half a teaspoon of mild paprika and some black pepper. Pack into a small tin, or form into little balls.
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!