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Monday, 11 November 2013 13:14

Thanksgiving Stuffing Muffins

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Zemas Madhouse Foods has Gluten-Free/Vegan Stuffing for the whole family to enjoy!

  • Ingredients:
    Step 1:    
    Zemas Gluten-Free Rosemary Millet Focaccia & Pizza Crust mix    
    1⁄4 c. olive oil
    1 t. apple cider vinegar
    1 c. water
    2 T. pure maple syrup
    1⁄4 c. organic egg whites 

    Step 2:
    2 T. butter(dairy free or regular)
    2 eggs, lightly beaten
    2 c. organic, low-sodium chicken stock (or vegetable stock)
    2-4 T. olive oil
    1 small yellow onion, diced
    1⁄2 c. diced celery
    1⁄2 c. diced carrots
    1⁄2 c. mushroom, roughly chopped
    1 garlic clove, minced
    1 t. fresh thyme
    3⁄4 t. paprika
    2 t. sea salt
    1 t. ground black pepper
    1⁄4 c. fresh parsley, chopped
    1 c. roasted chestnuts, chopped (optional)
  • Instructions:
    Step 1- 1 day ahead prepare the bread.

    Mix "Step 1" ingredients in a bowl and pour into a lined jelly roll pan (approx. 12” x 9” x 1”)
    Bake for 20 minutes at 325 degrees
    Cool in pan for 10 minutes and then place on cooling rack.  Let stale overnight

    Step 2:
    Heat oven to 375 degrees.
    Cut stale bread into 1” cubes and place on baking sheet lined with parchment paper.
    Toast bread cubes for 10 minutes. Let cool then put in a mixing bowl.

    Reduce oven heat to 350 degrees. Spray a muffin pan with non-stick cooking spray.

    In a non-stick pan sauté onion, carrots, celery and chestnuts (optional) in olive oil until onions are translucent.
    Add in minced garlic and mushrooms and sauté for about 3-5 minutes or until the vegetables are soft.
    Take the vegetables off the heat and add in the seasonings.
    Add the vegetable in the bowl with the bread cubes. Add in the chicken stock(vegetable stock) and eggs. Mix gently being careful not to crush the bread cubes.
    Let sit for 2-3 minutes so that cubes can soak in the liquid.
    Fill muffin cups to the top with stuffing, (Each cup should be packed down) and dot each muffin with butter.
    Bake for 40-45 minutes, the tops should be golden brown.
    Let the stuffing muffins cool and set up for at least 45- 60 minutes before removing from the pan.
    Serve warm with gravy.

    *Make ahead and reheat on a low 200 degree oven wrapped in foil for 30-45 min, or until heated thru. 

  • Serves: 12
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Crowds/parties, Comfort food, Thanksgiving, Fall favorites, Winter favorites
  • Top 8 allergens?: gluten-free, dairy-free, soy-free, fish-free, shellfish-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 45-60 minutes
  • Substitution ideas: Recommended Egg Subsitute: 1/4c. Water & 1 T. Chica or Flax, allow to gel for 3-5 minutes
    For a nut-free version, leave out the chesnuts.
  • Serving suggestions: 1 Stuffing Muffin per Person
  • Related recipes: Check out additional holiday recipes at
  • Specialty Diets: Vegetarian
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