Enjoy your stuffing in an individual parcel! Gluten-Free Stuffin Muffins are ultra-flavorful homemade stuffing baked perfectly in a muffin tin, perfect for Thanksgiving.
As we move into November, the thing on our mind is Thanksgiving. Who is cooking what, who is hosting, and what needs to be cooked? Well, take this recipe with you anywhere and guests will be impressed!
Gluten-Free Stuffin Muffins are the perfect way to eat your Thanksgiving stuffing this year! Simply use our recipe for The BEST Gluten-Free Croutons and you are already halfway there. Mix your croutons with a simple savory custard and you have the most show-stopping side dish ever!
Make the croutons a few days in advance to ensure they are very dry and ready to soak up the custard. Stale bread always works better than fresh, so prep a little beforehand for the best result.
How Do Croutons Become Stuffing?
If you have ever bought boxed stuffing before, you’ll know that the bread inside is very hard, stale, and dry. This is so that the moisture from the custard really soaks into the bread as it bakes, making the most delightful texture.
The BEST Gluten-Free Croutons serve the exact same purpose in this recipe. Except that by using homemade croutons, you are making this side dish completely from scratch. You will thank yourself, too, as these muffins are incredibly delicious!
Since Thanksgiving can be a stressful time, if you are in a pinch, feel free to use a store-bought bag of gluten-free stuffing mix. Simply substitute the croutons for the packaged stuff and follow the rest of the recipe as written. Make it into muffins or bake in a casserole!
Ingredients in Gluten-Free Stuffin Muffins
- 1 tablespoon butter
- 1 small onion, diced
- 2 ribs celery, diced
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 batches of The BEST Gluten-Free Croutons, prepared
- 3 eggs, beaten
- 1 cup gluten-free turkey broth or stock
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- ¼ cup fresh parsley, minced
How to Make Gluten-Free Stuffin Muffins
Begin by melting the butter in a skillet over medium heat.
Add the onion and celery and cook, stirring frequently, for about 5 minutes until the veggies start to soften. Lower the heat to medium-low if the veggies are browning too quickly. Season with salt and pepper.
Remove the cooked veggies to a heatproof bowl. To the same bowl, add the croutons, beaten eggs, turkey broth, sage, thyme, and parsley.
Mix to combine fully. Allow the custard to soak into the bread for about 5-10 minutes.
Preheat the oven to 350 degrees F.
Grease a muffin in. Fill each with about ⅔ cup to ½ cup of the stuffing mixture. The stuffing should come up over the sides of the pan, just like a real muffin.
Bake in a preheated oven for 25-30 minutes until golden brown on top and set in the middle.
Allow the muffins to cool slightly before removing them from the pan. Use a small knife to loosen the sides if needed.
Serve with your other gluten-free Thanksgiving foods.
Gluten-Free Stuffin Muffins
Ingredients
- 1 tbsp butter
- 1 small onion, diced
- 2 ribs celery, diced
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 batches The BEST Gluten-Free Croutons, prepared
- 3 eggs, beaten
- 1 cup gluten-free turkey broth or stock
- 2 tsp dried sage
- 1 tsp dried thyme
- 1/4 cup fresh parsley, minced
Instructions
- Begin by melting the butter in a skillet over medium heat.
- Add the onion and celery and cook, stirring frequently, for about 5 minutes until the veggies start to soften. Lower the heat to medium-low if the veggies are browning too quickly. Season with salt and pepper.
- Remove the cooked veggies to a heatproof bowl. To the same bowl, add the croutons, beaten eggs, turkey broth, sage, thyme, and parsley. Mix to combine fully. Allow the custard to soak into the bread for about 5-10 minutes.
- Preheat the oven to 350 degrees F.
- Grease a muffin in. Fill each with about ⅔ cup to ½ cup of the stuffing mixture. The stuffing should come up over the sides of the pan, just like a real muffin.
- Bake in a preheated oven for 25-30 minutes until golden brown on top and set in the middle.
- Allow the muffins to cool slightly before removing them from the pan. Use a small knife to loosen the sides if needed.
- Serve with your other gluten-free Thanksgiving foods.
