Gluten-Free cranberry STUFFING MUFFINS
Total Time: About 1 hour | Yields: 12 muffins
These pre-portioned and easy-to-serve stuffing muffins loaded with dried cranberries are a new take on everyone's favorite Thanksgiving side dish. Enjoy alone, or top with homemade gravy, cranberry sauce, or mashed potatoes.
1 loaf gluten-free Sweet Onion Sourdough, cubed
1 medium yellow onion, diced
1/2 cup celery, diced
1/2 cup dried cranberries
3 cloves garlic, minced
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1-1 1/2 cups vegetable broth
1 flax egg (1 tbsp ground flax + 3 tbsp water)
3 tbsp olive oil + additional to grease muffin tin
Salt and pepper, to taste
Preheat oven to 350°F. Place cubed gluten-free Sweet Onion Sourdough onto a rimmed baking sheet and bake for 15-20 minutes or until golden.
Heat 3 tbsp olive oil in a large sauce pan over medium heat. Once hot, add the onion, celery, and garlic. Cook, stirring often, until soft, about 10-12 minutes.
Transfer bread and vegetable mixture to a large bowl and stir to combine. Add cranberries, thyme, rosemary, salt, and pepper.
Prepare the flax egg by whisking together 1 tbsp ground flax with 3 tbsp water. Let sit 5 minutes to thicken before using. Once thickened, whisk together with 1 cup of vegetable broth.
Pour the broth mixture over the bread. Stir well to combine. Let the bread absorb the moisture. Add more liquid if needed.
Lightly grease each mini muffin tin. Spoon stuffing mixture into each spot, packing it down and filling it just over the top. Bake for 18 to 20 minutes, or until tops and edges are browned. Remove from oven and let sit until cool enough to serve.