We all know that the best part about Thanksgiving besides getting to spend time with friends and family is THE FOOD. The turkey, the sweet potatoes, the mashed potatoes (all the potatoes) and of course, the stuffing.
With SO much food, it’s easy to eat with your eyes and load up the plate with heaps of everything…only to end up in a food coma later. Since suggesting to totally deprive yourself would be ludicrous (especially on Thanksgiving), this is where moderation is key.
But how does one moderate their stuffing intake? With a Stuffin’ Muffin, of course.
These muffin morsels of carbolicious goodness are perfectly portioned not to mention gluten free, dairy free and pretty darn delicious!
- 1 loaf gluten free bread, cubed
- ⅔ cup olive oil
- 1 tsp dried rosemary
- 1 tsp sage powder
- 1 tsp dried thyme
- Sea salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp dairy free butter
- 1 cup diced celery
- 1 cup diced mushrooms
- 1 onion, chopped
- 1 clove garlic, minced
- 1 tbsp fresh thyme, minced
- 2 farm fresh eggs
- 1 cup bone broth
- Heat oven to 375 degrees
- Toss cubed bread with olive oil, dried rosemary, sage, thyme, garlic & onion powder, salt and pepper.
- Bake for approximately 15 minutes or until slightly browned.
- Prepare celery, mushrooms, onion and garlic.
- Melt butter in a large pan over medium heat. Add onions, garlic, celery and mushrooms.
- Cook until soft and tender, about 5 minutes.
- Remove skillet from the heat and mix in a large bowl with toasted bread cubes.
- Whisk two eggs then add to mixture along with bone broth until well combined.
- Scoop into muffin tins making sure to pack tightly so that they don’t fall apart.
- Bake for approximately 25 minutes or until tops are brown.
Recipe courtesy of Annmarie Licatese, The Fit Foodie Mamma, a Ragnar Relay Ambassador and stay at home mom turned momtrepreneur who is an expert in making kitchen messes and taking juice box orders all while blogging like a boss and squatting at the same time. Follow her on Instagram.