Popcorn Stuffing

Stuffing is a staple at Thanksgiving, but when you can't eat bread finding a recipe that actually tastes good is difficult to find. Last year my family and I made a quinoa stove top something - I love quinoa, however this "stuffing" was not very tasty. However, this "Popcorn Stuffing" adapted from Mr. Food's recipe (original recipe here) was absolutely amazing. My dad even asked for seconds - being that it was allergen free I got the last bit left.

Ingredients:

6 cups crumbled corn bread (recipe posted soon)

3 cups air popped popcorn

1 medium onion, finely chopped

1 3/4 cups chicken broth* 

1/2 cup butter (I use "buttery spread" made from oil - no dairy, there is also non-dairy butter available at some supermarkets)

1/3 cup egg substitute or egg whites

1 1/2 tsp dried rubbed sage

Craisins to taste

Preheat the oven to 375º. Mix everything up with your hands in a large mixing bowl until it becomes a squishy mass that holds together pretty much on its own. You can either then bake it in an 8" square casserole dish, or what we did was put it in a silicone cupcake mold - creating individual servings and they were fun shapes (ours were flower shaped). Bake for 40-50 min.

*NOTE: If you use bullion make sure you read the ingredients many bullion cubes are not gluten free - I use "Better Than Bullion - Vegetable Base", and that's what we used for this recipe as well