Gluten Free Stuffing ‘Muffies’

When it gets crazy around the Holiday dinner table, I prefer to find ways to distinguish my “safe”, gluten free dishes from the gluten-full goodies. This also helps others not “accidentally” steal the only precious food you can eat! (Yes you will all experience this at some time or another- when your gluten free dish knocks the sock off the glutenized version, and everyone digs into yours!).  If you know that will be the case, I suggest you double this recipe 🙂

• 2 loaves gluten free bread
• 1 whole stalk of celery
• 1 cup cranberries
• 3 carrots
• 1 whole egg
• 1 egg white
• 1 red onion
• 1 1/2 cup vegetable stock
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp sage
• 4 cloves of garlic
• olive oil
• salt and pepper to taste

*Variations: Use gluten free cornbread instead of bread.  Add in browned, crumbled Italian sausage or your sausage of choice to the mix!

1. Preheat oven to 350
2. Cube the bread into bite sized pieces and toast in the oven for about 10 min at 350 degrees.
3. Chop the carrots, onion and celery into small pieces.
4. Sauté the carrots, onions, celery and garlic (squeezed through a garlic press) in a pan until soft and aromatic and then add your herbs, and placing vegetable mixture in a large bowl.
5. Whisk together eggs and vegetable stock.  
6. Add the vegetables to the wet ingredients.  
7. Fold in the bread and cranberries. 
8. Spray 2 mini muffin tins, or 1 large muffin tin with cooking spray and stuff the mixture into the tins.  *It is important to pack the bread mixture tightly into the tins, to avoid them falling apart. 
9. Bake in the oven for about 20 minutes, or until golden brown.