A large turkey, several pounds of mashed potatoes, a large batch of stuffing, gravy, and lots of veggies grace our Thanksgiving table every year. Of course, there are usually plenty of baked goods including pumpkin pies. I enjoy putting together a big feast for my little family. It makes me feel good to provide a delicious meal that they enjoy.
Now that we’re on the west coast, we’ve already watched the football game for the day, so meal time is all about relaxing family time. Our Thanksgiving traditions include starting our Christmas movie marathon while eating our Thanksgiving meal. Munchkin was told by a classmate that watching the same movies in the same order each year sounds boring, but we all enjoy it. Of course, watching the movies that many times means that we can quote lines from the movies as they play. It can get quite entertaining.
Even though it’s just the three of us, I like to make extras because we enjoy the delicious meal. While we love eating Thanksgiving dinner more than once around here, it’s always nice to be able to change things up a little when working our way through the leftovers.
So often I hear about people who get sick of their leftovers or who don’t enjoy turkey. I don’t really understand this type of thinking. If you and your family don’t enjoy turkey, maybe it’s time to change up how you make the turkey or just do something all together different that your family enjoys. If you’re tired of eating a turkey dinner many times over, I recommend getting creative with the leftovers, so you’re having a completely different meal while you’re not letting anything go to waste.
Gluten free stuffing muffins are a good way to use up extra stuffing, and they are easy to pop into a lunch box. They are great paired with the individual gluten free turkey pot pies.
Ingredients
- 1 lb loaf of Gluten Free Herb Bread or gluten free sourdough, cubed and dried
- 1 medium onion, diced
- 4-5 stalks of celery, diced
- 2 medium carrots, diced
- 1/4 C butter, unsalted
- 2 C vegetable stock
Instructions
- Place butter in pan over medium low heat. Once butter is melted, add veggies.
- Cook veggies until onions are see-through and other veggies are soft.
- Remove from heat.
- Place bread cubes in a bowl. Add veggies to bread. Carefully stir to combine.
- Add vegetable stock to the bread-veggie mixture. Stir slowly until bread is coated.
- Place mixture into silicone baking cups or .
- Bake for 20-25 minutes (or until golden on top) at 350 degrees F.
