•Dairy free, Gluten free and Vegan options•
Ingredients:
2 C Broth
1 Loaf sliced bread of your choice or sourdough
1/2 C Butter (vegan will work!)
4 Celery stalks
1 Apple
1/2 Yellow onion
1 tbsp Rosemary, fresh
1 tbsp Thyme, fresh
1 tbsp Sage (optional)
Salt & pepper
1. Preheat oven to 350F. Line a sheet pan with parchment paper
2. Chop your bread into cubes. Spread the bread out in a thin even layer on one or two sheet pans. Bake for 15-20 min until toasted
3. In a sauce pan heat and melt the butter. Add your diced veggies and cook for about 7-10 minutes until they’re softened. Add the bread cubes, seasoning and broth. Mix until all of the bread pieces are wet and remove from the heat.
4. Pour about 1/4-1/2C of stuffing into a cup in the muffin cup pan. Overfill the cups because the stuffing will shrink down. Bake for 25-30 minutes until browned but not burned
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