Peel and finely chop the onions, pick the sage leaves and chop and cut the apple into 1cm chunks.
Chop the Mash Direct Honey Glazed Parsnips into smaller chunks.
Heat a lug of oil in a large non-stick pan over a medium heat, add the onion and sauté for 5 to 10 minutes, or until softened but not coloured.
Then add the sage, parsnips, a good pinch of sea salt and black pepper. Mix together well and cook for a further few minutes.
Spoon the mixture into a bowl and allow to cool.
While the mixture cools, tear the bread into a food processor and blitz to breadcrumbs.
Once cool, add the mixture, gluten-free sausage meat and breadcrumbs to a bowl.
Crack an egg and finely grate the Lemon zest into a bowl.
Using your hands, scrunch it all together until well combined then press into the prepared baking dish, cover with tin foil and bake for 45 minutes.
Remove the foil, cook for a further 15 minutes then serve.
Enjoy! (The stuffing is also great for freezing if you want to plan ahead)