Sweet and Savory Stuffing


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


  1. Preheat oven to 325 degrees. Spray muffin tins with oil and set aside.*
  2. Heat a large pan with the olive oil. Add the onions, mushrooms, celery, and garlic, and saute until tender, about 8 minutes.
  3. Turn the stove off and take the pan off the heat. Whisk in the chicken broth and egg. Stir in the bread cubes.
  4. Divide the mixture in two, and put one half in a mixing bowl. You can leave the other half in the pan.
  5. Using the mixture in the mixing bowl, stir in the mashed potato stuffing ingredients until completely mixed. Spoon it into the muffin tins.
  6. Using the other half of the mixture, completely stir in the acorn squash stuffing ingredients and spoon that into the rest of the muffin tins.
  7. Bake at 325 for an hour.

*This should make approximately 16 muffins.

Find the original recipe at The Daily Dietribe.