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free from gluten and the top 8 food allergens<\/p><\/div>\n

Let’s see what’s popular on the holiday table.<\/p>\n

We found that December favorites varied from state to state. Based on a post from Organics.org<\/a>, the most “google” searched term for food and recipes here in California was “stuffing”. This favorite was also shared by Louisiana.<\/p>\n

Stuffing goes great with so many main dishes, from cauliflower steaks to beef Wellington and from turkey to ham.<\/p>\n

Free of gluten and the top 8 allergens, these delicious muffins come with a surprise stuffed in the center, a tradition with a twist.<\/p>\n

Get the low-down on taking stuffing up a notch…<\/p>\n

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Our stuffin’ muffins are easy and can be made ahead, which we appreciate during the busy season.<\/p>\n

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Standard muffin tins are lightly greased and filled half way with stuffing mixture which is then pressed down gently. The center of each cavity is then filled with one tablespoon of the special ingredient, apple butter! A mound of stuffing mixture is placed over each cavity, shaped and pressed down to ensure the muffins will not fall apart.<\/p>\n

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Check out the apple butter! It’s the perfect match for stuffing. We’ll have one with gravy and how about one for dessert, please?<\/p>\n

Stuffing Pointers<\/strong><\/p>\n

It’s all About the Bread Cubes<\/strong><\/li>\n<\/ul>\n
It’s easy to make your own bread cubes, instead of buying them already prepared. Simply cut bread into 1\/2 by 1\/2-inch cubes, toss with a little olive oil and a few spices and herbs, and bake to dry them out.<\/p>\n
We made a batch of these muffins with store bought bread cubes and also a batch from scratch using our recipe for Bistro Croutons<\/a>. Hands down, the homemade cubes made the best stuffing. The pictures are the muffins made with scratch bread cubes.<\/p>\n
Adding the liquid to bread cubes that are too small will make a soggy mess.<\/p>\n
In any case, the bread is the binder that holds the stuffing together. If the other ingredients, like vegetables, dried fruit, grains, nuts or \u00a0meat outnumber the bread, it’s tough for the stuffing to stay together.<\/p>\n
Therefore, the ratio of bread to other ingredients should be at least two to one.<\/p>\n
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Too Much or not Enough Liquid<\/strong><\/li>\n<\/ul>\n
The key to a good stuffing is adding just the right amount of liquid so you have a contrast of soft and firm pieces. Adding too much broth or stock makes for a soggy stuffing.<\/p>\n
On the other hand, not enough broth and you have dry stuffing on your plate.<\/p>\n
Therefore, stuffing should be moist, without being soggy or dry. The amount of broth needed can vary depending on the bread being used. Adding the broth gradually is the key. You can always add more, but it’s hard to take away.<\/p>\n
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Stuffing the Bird<\/strong><\/li>\n<\/ul>\n
If you are celebrating with a turkey, did you know that stuffing the bird is not as popular as it once was? Plenty of cooks today don’t stuff their turkeys.<\/p>\n
In fact, food safety guidelines recommend cooking the stuffing inside the turkey to at least 165 degrees F, which would result in an overcooked bird.<\/p>\n
Therefore, for best results, make these stuffin’ muffins in advance or assemble and bake while the turkey rests.<\/p>\n
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Moist in the center with crisp edges all around…now that’s what we call stuffing!<\/p>\n
Holiday means tradition. We love holidays and we love traditions. Doing things our parents and grandparents did make us feel connected to them.<\/p>\n
We wish you the warmth of family, friends and faith this holiday season.<\/p>\n