Sweet and Savory Stuffing
Ingredients:
1 1/2 cups diced onion (1 medium onion)
1 1/2 cups diced mushrooms (approx. 7 mushrooms)
1 1/2 cups diced celery (approx. 3 stalks)
2 garlic cloves, diced
5 cups cubed gluten-free bread (I used 2 1/2 Trader Joe's French Rolls)
1 cup chicken broth
1 egg, whisked
1 Tbsp. olive oil
Mashed Potato Stuffing:
1 1/2 cups mashed/pureed potatoes (about 1 large potato, boiled until tender, then pureed)
1/4 cup sunflower seeds (or chopped walnuts)
1 Tbsp. finely chopped parsley
dash of black pepper
Acorn Squash Stuffing:
1 acorn squash, baked and pureed (makes about 1 1/4 cups pureed squash)
1/4 cup dried cranberries
1/4 cup chopped pecans
1/4 tsp. cinnamon
Directions:
*This should make approximately 16 muffins.
Find the original recipe at The Daily Dietribe.