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Bacon Sage Stuffins (Stuffing Muffins)

As part of my recent cooking experiment with roasting a Turducken for the first time, I wanted to include a fun side dish with our dinner - one that was on 'theme' with things being stuffed inside other things.

As a festive turkey/duck/chicken and stuffing go hand in hand, I decided to try out a cute 'Stuffins' recipe (Stuffing baked in muffin tins) from, with a Bacon Sage twist and adapting a portion of the recipe for a gluten-free version made with Jasmine rice. I like the challenge of making sure my gluten-free friends get to eat a festive dinner as satisfying as the rest of us, just without the wheat.

We all loved the results, crispy baked edges everywhere, and a nice moist interior with the flavours of bacon and sage scenting the bread. The recipe is quick to whip up and the Stuffins are the perfect size for one person.


Bacon Sage Stuffins

Adapted from Unsophisticated's recipe

3 slices of bacon, diced

2 stalks celery, diced

1 large onion, diced

2 tablespoons fresh sage leaves, finely chopped

1 loaf of crusty white bread, cubed

3 eggs

½ cup milk

2-3 cups chicken stock

Salt & Pepper

Preheat oven to 350 degrees.

Begin by toasting the cubed bread under the oven broiler for 3-4 minutes, stirring occasionally to toast all sides (keep an eye on it!). Let cool then place in a large bowl.

Cook the bacon in a frying pan on medium heat until crispy. Remove and set aside. Drain most of the bacon grease from pan, reserving a little to cook your veggies.

Saute the onion and celery until softened, add the chopped sage for the last minute of cooking to release its flavours into the mixture, then remove from the heat and add to the bread in the bowl along with the crispy bacon.

Whisk the eggs and milk together with a fork, then pour over the bread & veg mixture, add salt & pepper to taste and mix with a large spoon. Add the chicken stock one cup at a time while gently stirring, until stuffing mixture is uniformly moist. Add more stock one cup at a time if extra moisture is needed.

Spoon the stuffing mixture into well-greased muffin tins. Spray or brush the tops of the Stuffins with a little oil for extra-crispy tops.

Bake at 350 degrees for approximately 1 hour.


 Gluten-Free Bacon Sage Rice Stuffins

This Stuffins recipe can be made fully gluten-free by substituting one pot of cooked and cooled Jasmine or Basmati rice in place of the bread, and making the rest of the recipe just as described above.

If you're only making two or three for a few GF dinner guests, reserve a small portion of the sauteed onion, celery, bacon and sage from your main batch. Mix with two cups of cooked rice, then add 1 egg and 1/4 cup milk (beaten together) and 1/2 cup of chicken stock or more as needed (replace milk with chicken stock if there are dairy restrictions too). Bake in well-greased muffin tins (the rice likes to stick to the sides) at 350 degrees for approximately 1 hour.

Devour and enjoy with no dietary stress!

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