Saturday, November 20, 2010
Gluten Free Stuffing
Gluten Free Stuffing Muffins
2 boxes (12 waffles) Van's or kinnikinnick GF frozen waffles, toasted and cut into 1/2" cubes
1 large onion chopped
3 celery ribs, thinly sliced crosswise
2 apples chopped
About 1 tablespoon Bell's Poultry Seasoning (more or less to taste)
1/2 cup unsalted butter (or margarine)
1-1/2 cups organic chicken stock (May be more or less depending on consistency you like)
Kosher salt and fresh ground pepper
Preheat oven to 350 degrees F. Toast the frozen waffles until crispy but not burned. Let cool, then cut into 1/2" cubes. Set aside.
Cook onions, celery and herbs in butter in a large heavy skillet over medium-low heat, stirring occasionally, until vegetables are softened, about 10 minutes. In a large bowl, toss together bread cubes, vegetables,apples and stock. Season to taste with salt and pepper. Spray a muffin pan with non stick spray. Scoop stuffing mixture into pan. Bake, uncovered for 12-15 minutes or until muffins are heated through.