Gluten Free Stuffing Muffins

Stuffing, aka, dressing, is not just for the holidays. I find that a great way to use stale or over-baked bread is to make muffins with your gluten free stuffing. They freeze well, and you can rebake them as needed, making them a great side dish for weeknight meals. I had left out some of the water in my Gluten Free Millet Bread Recipe, and it turned out dry. Stuffing appears to be my answer, as to not waste it. I’m really glad that I did, as it was surprisingly delicious! I’m not one to use a whole grain bread for stuffing. The flavor was superb, and made a great compliment to the ingredients. Whichever gluten free bread you choose, I hope you enjoy this recipe, as well.

Gluten Free Stuffing Muffins

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Yield: Makes Appx. 21 stuffing muffins.

Gluten Free Stuffing Muffins

A gluten free stuffing recipe baked in muffin tins which may be easily frozen for a quick side dish for those busy days. Just rebake the stuffing muffins and serve.

Ingredients:

  • 8 cups cubed hard as a rock gluten free bread* (air dried for about 1 week)
  • 1/4 cup (4 Tablespoons) unsalted butter (or salted; or dairy-free buttery spread)
  • 2 cups yellow onion, chopped
  • 4 1/2 stalks celery, including leaves, chopped
  • 2 Tablespoon flat-leaf parsley, chopped finely (or 1 teaspoon dry)
  • 2 Tablespoon fresh basil, chopped finely (or 1 teaspoon dry)
  • 4 teaspoons fresh oregano (or 2/3 teaspoon dry)
  • 1 teaspoons sea salt
  • 1/4 teaspoon black pepper
  • 2 cups organic gluten-free low-sodium chicken broth (I used water + 1 Tablespoon Better Than Bouillon Organic Chicken Base/Paste) (or GF vegetable broth)
  • Chopped Nuts (optional)
  • Cubed apples (optional)

Instructions:

  1. Preheat oven to 350°F.
  2. In a skillet, melt the butter; add onion, celery, apples and seasonings; saute until tender.
  3. Add bread cubes and stir.
  4. Slowly add a portion of the chicken broth; stir each time you add a little to distribute liquid. You want to add enough broth to moisten the bread, but not enough to wet all of the bread cubes. You want the cubes to hold their shape, therefore, reserve some of the liquid for adding to the pan, later.
  5. Spoon the stuffing into non-stick muffin tins even with the top (they will puff once they bake); and top with additional broth; bake for 20 minutes tented with foil.
  6. Remove foil and increase oven temperature to 400°F. Bake for an additional 15 - 20 minutes, or until crunchy and golden brown on top.
  7. Remove pan from oven and allow to cool until easy enough to handle. Serve immediately or cool completely and freeze in resealable storage bags.

Tips

*Allergens will vary depending upon the bread and chicken broth you use. Chicken broth often includes soy. Homemade broth may be in order.

The amount of broth you will use, will depend upon how dry your bread is. You want to add enough broth to the muffin tins to ensure all bread cubes are moistened well. This will have the stuffing plump up once baked the final time.

You can shape them high, as in muffins or cupcakes. I chose to make them lower, as 2 of them would be the perfect portion for my husband. He's the stuffing lover in our house.

Variations:

Add small diced apples when you saute the vegetables.

Add chopped nuts when you add the bread cubes.

2 Replies to “Gluten Free Stuffing Muffins”

  1. Hi,

    When searching for “Broth” I have a horribly allergic daughter. I had to hunt down soy free, sulfite free broth.. NO other veggies in it. It had to be genuine broth. We have done well with College INN Organic “Broth ONLY” and Swanson “Broth ONLY” Just watch out for some of the other very basic problems including salt. Good luck and Always ALAWYS read your labels!

    1. There’s always the option of homemade broth made with fresh herbs and add very little salt if necessary. Place them in small freezer containers, depending on how much you use , and just freeze what you don’t use right away. It’s so much healthier than canned broth.

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