Gluten Free Stuffing Cups
Servings: 6
Calories: 162kcal
Ingredients
- 1 Tablespoon olive oil
- 1/2 cup celery chopped
- 1/2 cup onion chopped
- 1 small apple chopped
- 2 teaspoons sage chopped
- 2 teaspoons thyme leaves
- 3/4 cup chicken stock.
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg beaten
- 2 Tablespoons butter
- 4 cups gluten free stale bread cubed (alternatively toast at 250 for about 10-15 minutes)
Instructions
- Add oil to a pan and heat over medium heat
- Sautee celery, onion, herbs, apples, salt and pepper for 7-10 minutes or until onions become translucent.
- Add one cup chicken stock and cook for 5 minutes.
- Whisk egg.
- Toss bread in egg.
- Add chicken stock and vegetable mixture.
- Divide into 6 muffin cups.
- Dot with butter.
- Bake at 375 for 40-45 minutes, until set and crispy on top
Nutrition
Calories: 162kcal | Carbohydrates: 17g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 365mg | Potassium: 115mg | Fiber: 2g | Sugar: 6g | Vitamin A: 292IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg