These Gluten Free Stuffing Muffins are delicious, easy to eat, and a fun twist on a classic Thanksgiving stuffing recipe. Made with gluten free bread and loaded with flavor from sausage, apples, cranberries and warming spices. They're a perfect kid-friendly side dish for your holiday dinner or any chilly Fall night.
Gluten Free Stuffing Recipe
The Thanksgiving table isn't complete without stuffing, and no one should have to miss out on this ultimate comfort food because you are gluten free!
If you or your child has Celiac Disease, you may be packing some of your own safe food to bring to your family's holiday dinner, a Friendsgiving, or you just want to bring a delicious gluten free side dish to share.
Either way, these individual stuffing muffins made with @scharglutenfree Artisan Bread are perfectly portable and loaded with kid-friendly flavors- sausage, apples and cranberries. There's always something fun about having your food in mini portions! Plus, you don't have to worry about anyone digging into a casserole dish with a contaminated serving spoon.
How to Make this Gluten Free Stuffing Recipe Made in Muffin Tins
- Cut a loaf of gluten free bread into small cubes. Bake them in the oven for about 20 minutes to dry and toast the bread.
- Sauté the oil, sausage, onion, garlic and celery in a skillet until softened. Add the seasonings and apples. Add everything to the bread cubes in a large bowl and stir in dried cranberries.
- Whisk together the broth and eggs. Pour over the bread mixture and toss until everything is moistened.
- Spoon the stuffing mixture into a greased, non-stick muffin tin. Bake and serve.
Have you tried this recipe? Be sure to leave a comment below and tag me on instagram @thrivingglutenfree so I can see how it turned out!
Let's Eat!
Stuffing Muffins with Sausage, Apples & Cranberries
Equipment
Ingredients
- 1 loaf Schar Gluten Free Artisan White Bread
- 2 tablespoon Oil
- 1 lb Ground Italian Sausage
- 3 ribs Celery diced
- 1 small Sweet Onion diced
- 2 cloves Garlic minced
- 1 cup Dried Cranberries
- 1 Granny Smith Apple peeled & diced
- 1½ cups Broth chicken or vegetable
- 2 Eggs
- ½ teaspoon Salt
- 1 teaspoon Ground Sage
- 1 teaspoon Dried Rosemary
- 1 teaspoon Dried Thyme
Instructions
- Preheat oven to 300°. Cut bread in small cubes then spread in an even layer on a baking sheet and toast for about 20 minutes.
- Meanwhile, heat oil in a skillet and cook & crumble sausage.
- Drain any grease if necessary then add celery, onion and garlic about 2-3 minutes until tender.
- Add seasonings then stir in diced apples.
- Transfer mixture to a large bowl then add dried cranberries.
- Mix together the eggs and broth in a separate bowl then pour over the stuffing mixture, tossing until everything is moistened.
- Raise oven temperature to 375° and grease muffin tins. Spoon mixture into greased muffin cups. Gently press stuffing cups and form slightly mounded tops. Bake for 25-30 minutes.
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