Who says stuffing needs to make you feel stuffed? These individual servings of everyone’s favourite Thanksgiving side dish are easy to make and easier to serve. The comforting flavours of fresh herbs meld beautifully with cubes of our hearty gluten free Seeds & Grains bread, conveniently baked in muffin tins so everyone can savour those sought after crispy edges.
Preheat the oven to 350F and grease a muffin tin with buttery spread.
In a small bowl, make a flax egg by mixing the ground flaxseed and water and let sit for 10 minutes.
Melt buttery spread in a large skillet, add leeks and celery, and sauce over medium heat until softened but not coloured.
Toss bread cubes, veggies, herbs, and nutmeg in a large bowl. In a separate bow, mix the vegetable stock and the flax egg.
Pour the liquid mixture over the bread mixture and toss until the bread is well-coated. Fill the muffin tin with the mixture.
Bake for 25-30 minutes until browned and holding together. Rest for 5 minutes before gently transferring to a cooling rack.