Holiday Stuffing GF/DF/CF and no nuts

This is a great stuffing but you will need to plan ahead three days to dry out the tapioca and brown rice breads to use. It can be made vegetarian by using vegetable broth in place of chicken broth either home made or the Natural 'Pacific' brand does not have added MSG, corn, or wheat, or another brand that is free of food allergens.

Ingredients: Serves 6-8
1 Loaf Tapioca Bread
1 Loaf Brown Rice Bread
1 large yellow onion
2 stalks celery
1 Quart Chicken or Vegetable Broth - buy 2qt. because if you live in a dryer area you will need more moisture to add and water has no flavor
4 eggs - no need to use the yolks if you want to cut cholesterol/fat
1/2 C Earth Balance margarine
1 Fuji Apple
1/2 C. dried cranberries
2 Tbsp. dried thyme
1 Tbsp. dried sage
2 Tbsp. sea salt
Fresh ground pepper to taste

You will need:
1 Very large mixing bowl
several small mixing bowls
1 small saucepan
1 small saute skillet
several large mixing spoons
ice cream scoop
8-12 cup muffin baking pan

3 days ahead cubed both loaves of bread and spread out thinly on baking sheets - let air dry or dry out in oven at 200 degrees turning every 20 minutes until bread is dry. The oven method takes a few hours but only one day.

Put Bread in a very large mixing bowl

Clean celery and apple and chop both into fine cubes and set aside; chop onion into fine cubes and have all your spices pre-measured in one small mixing bowl.

Melt margarine in small sauce pan and add the spices; remove from heat letting spices release flavor into the margarine

Mix eggs in second small mixing bowl and add 1 cup broth, mix together.

Saute celery and onion then add melted margarine with spices; add to cubed dried bread. Add cranberries and apple. Stir lightly and keep bread cubes from breaking down too much. Add eggs/broth mixture stir lightly. Adding a bit of broth at a time until its absorbed, add rest of broth.

Preheat oven to 350 degrees

Spray muffin tin with a vegetable spray or use muffin cups; using ice cream scoop fill muffin cups with one scoop then use the back of the scoop to create a small indentation and add another scoop to top...continue until all the stuffing mix is used up. Bake about 1 hour in the oven...all ovens vary in temperature but you want to have a toothpick come out clean when inserted in the middle of the stuffing muffin. A nice browning on the outside but not dry on the inside...just cooked.

You can also 'stuff' a turkey or 'stuff' a tofurky both work well with this stuffing...or you can use a baking dish instead of a muffin tin. Since I am the only one in my home with these allergies I use the muffin tin and freeze the extras which I use over the next few months as a nice addition to meals.