Thanksgiving Stuffing Cups – Because. They’re amazing.
I get recipe requests all the time! But recently, my friend Alyssa posted a special request on Facebook that I had been thinking about for a while. Gluten Free Stuffing.
She was right! It usually does taste like gnawing on a UPS box – but this time, I wanted things to be different. I wanted it to be good. So, this is what we came up with. In a cute little package.
- 12 cup muffin pan
- 1 cup chicken stock (125 ml)
- 1/4 cup whole cranberries (fresh or frozen), OR raisins (any color, golden is ok too) soaked in rum or brandy
- 1/2 loaf Canyon 7-grain Gluten-Free bread cut into cubes
- 1/4 loaf of Gluten Free or regular Cornbread (see recipe below)
- 1/2 package (2 sausage links) of mild or spicy italian sausage (depending on your taste)
- 3 medium celery stalks, finely diced
- ½ cup white or red onion, diced small
- 1 tsp. chopped dill
- 1 apple chopped (granny smith or red variety)
- 1/4 stick of butter, melted
- 2 tsp. minced fresh thyme leaves
- 2 cloves of garlic
- 2 tsp. minced fresh rosemary or 1 tsp. dried (10 ml)
- juice of ½ lemon
- salt and pepper to taste
- 1 Tbsp. olive oil, for drizzling (30ml)
- Makes 12 stuffing muffins
Gluten Free Cornbread:
1.) Toast 1/2 loaf of gluten free bread in oven on 400 degrees until crisp on both sides. You can also leave out bread so it’s slightly stale overnight. (That’s what makes the best stuffing!)
2.) Cut bread and cornbread into cubes.
3.) Remove skin off sausage. Sautee sausage in olive oil, minced garlic, onion and celery until browned.
4.) Add sausage plus all other ingredients into bowl with the bread. You want this mixture to be pretty moist. Bread soaks up a lot of liquid. Add chicken stock accordingly!
5.) Mash with hands!!! But don’t mash to a pulp either, try to keep some coarse texture in your stuffing! Fill greased muffin tins.
Bake at 400 degrees for 25-30 minutes until browned.
Serve next to turkey and look like a rockstar!!