Gluten-Free Stuffing Muffins w/ Dried Cherries, Apple, & Sage

 

Gluten-Free Stuffing MuffinsThis recipe is for anyone excited about mixing up their Thanksgiving tradition! If you love the crispy edges of your holiday stuffing, you’ll love these Gluten-Free Stuffing Muffins, packed with tart dried cherries, sweet apple, and flavorful sage!

Stuffing muffins are incredibly easy to make. You can use leftover stuffing or make these instead of stuffing your turkey. Plus, if you're gluten-free and looking for a gluten-free dish to bring that others will eat, this creative recipe is a fan-favorite. It combines all the typical ingredients of a stuffing, minus the gluten. In muffin form, you're able to get the perfect amount of flavors in one bite. You get the crispy edges of a stuffing casserole, tart cherries (or cranberries), and sweet apples, and savory herbs into a single-serve bake. 

Those following a strict gluten-free diet would appreciate these single-serve stuffing muffins that avoid serving from a casserole dish and spoon, which have the risk of being cross-contaminated at a Thanksgiving table. It's an easy way to bring gluten-free to your Thanksgiving in a safe and familiar way. 

I'm using my favorite gluten-free bread from Bread SRSLY. This is a gluten-free sourdough, which has a unique tangy flavor that makes this recipe even more delicious. I recommend using this bread for this recipe because its more flavorful, but any bread will do. 

 

Recipe created by Micah Siva // @noshwithmicah

Gluten-Free, Vegetarian, Nut-Free

Serves: 12 

NUTRITION INFORMATION

Calories: 187
Carbs: 32 g
Protein: 3 g
Fat: 5 g
Fiber: 1 g

INGREDIENTS

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 cloves garlic, chopped
  • 2 shallots, minced
  • 2 stalks celery, minced
  • 1 carrot, minced
  • ½ green apple, chopped
  • ½ cup parsley
  • 10 sage leaves, chopped
  • ½ cup dried tart cherries
  • ½ Bread SRSLY Gluten-Free XL Pullman Loaf, cut into ~1/4 inch cubes, about -6 cups
  • 2 eggs, whisked
  • 1 ¾ cup vegetable broth
  • Sea salt and pepper, to taste

DIRECTIONS

  1. Preheat the oven to 350F. Generously grease a 12-cup muffin tin.
  2. Heat butter and oil in a fry pan over medium. Add garlic and shallots, cooking for 3-5 minutes, or until softened.
  3. Add the celery, carrot, and apple, cooking for 4-6 minutes.
  4. Stir in parsley, sage, and cherries.
  5. Transfer to a large bowl.
  6. Add the bread to the bowl, stirring to combine.
  7. Pour in eggs and broth. Stir, and let sit for 5-10 minutes.
  8. Using a ¼ cup scoop, divide stuffing between muffin cups, pressing firmly to ensure that it stays together.
  9. Bake for 30-35 minutes or until golden.
  10. Enjoy!

 

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