Gluten Free Apple Spinach Stuffing Muffins

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Average Rating: 4.5 | Rated By: 2 users

Delicious stuffing can be the highlight of a meal. This stuffing is made with apples and spinach and seasoned with sage and thyme. Instead of stuffing the turkey, the stuffing is made into individual portions in a muffin pan. The crispy outside and soft inside are what makes this stuffing a winner. Serve with turkey, chicken or pork. The best part is if there is any stuffing leftover, it is just the thing for mopping up gravy the next day

 

 

Ingredients

  • ¼ cup extra virgin olive oil plus some for brushing
  • 1 medium onion, finely chopped
  • ¼ cup chopped fresh sage
  • ½ tsp. GF dried thyme leaves
  • ½ tsp. sea salt
  • ½ tsp. GF ground black pepper
  • 1 cup gluten free chicken stock
  • 1 medium apple, peeled cored and finely chopped
  • 3 large eggs
  • 1 Tbsp. milk (non-dairy works as well)
  • ½ tsp. baking soda
  • 1 340 g (3/4 lb.) white sandwich bread, crust removed and sliced into ½-inch cubes
  • 2 cups roughly chopped baby spinach (about 3 oz.)
  • Instructions

  • Preheat oven to 375 F. Generously grease a muffin pan or use parchment paper liners
  • In a medium skillet over medium heat sauté onions in olive oil until soft. About 4 - 5 minutes. Stir in sage, thyme, salt and pepper and remove from the heat. Add chicken stock and apple
  • Whisk eggs, milk and baking soda until fluffy about 2 minutes
  • In a large bowl combine bread with spinach, then add onion mixture and stir until everything is combined. Add in egg mixture and gently stir until just combined
  • Generously fill muffin pan with stuffing and lightly pat down. Brush with olive oil
  • Bake for 20 – 25 minutes or until the top is lightly brown
  • Note: The stuffing can be prepared a day in advance when refrigerated. Bring to room temperature before baking


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