6cups (approx 264g)gluten free bread cubes(from store bought bread or homemade)
1-232-ounceboxes chicken stock or broth
½cup (1 stick or 113 g)butter
3tbspfresh sage, chopped(or 1 tbsp dried sage)
Preheat oven to 250° F. Line two baking sheets with parchment paper and set aside.
Cut bread into cubes and disperse evenly in a single layer onto both prepared baking sheets. Bake for one hour. Cool completely. At this point, the bread cubes can be stored in a ziptop baggie or airtight container at room temperature for a few hours, a few days, or even frozen for a few months.
In a Dutch oven or large (4 quart) saucepan, melt butter over medium-high heat. Add fresh herbs, dried herbs, and spices, as well as chicken stock/broth and heat until the butter is completely melted and the mixture begins to boil.
Add the bread cubes to the saucepan and stir until all the bread is coated. Remove from the heat and let sit for a few minutes to soak up all the liquid. Check the consistency. For a wetter/more moist texture, add more chicken stock to preference.
For traditional stuffing, scoop stuffing into greased large baking dish. Cover with foil if desiring a moister stuffing (or leave uncovered for a crunchy topped stuffing). For stuffing muffins, using a large cookie scoop, scoop stuffing into greased muffin pans.
Bake for 25-30 minutes, or until lightly browned and crunchy on the outside, while still soft and moist on the inside. Serve immediately.
Feel free to increase or decrease the amount of chicken stock for desired moistness. The stuffin' muffins can be made ahead, frozen in a single layer on a baking sheet, and then stored well wrapped in plastic wrap, and then put in a freezer ziptop bag. They will keep in the freezer for up to two months. Thaw overnight in refrigerator and warm in a 350 degree oven for about 20 minutes, or until crisped on the outside.