Gluten Free Stuffing Muffins

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.

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