Sourdough Stuffing Muffins with Apple and Fresh Herbs
Super cute and perfectly portioned, these savory vegan stuffing muffins are a fantastic addition to your holiday table.
I like to use rosemary-infused olive oil for a little added depth of flavor but regular olive oil works just fine. And if you prefer your stuffing a little on the sweeter side, try swapping out half of the sourdough for cornbread.
More Thanksgiving Day menu ideas:
Vegan Thanksgiving Wellington – Loaded with savory quinoa, garbanzo beans, and veggies then wrapped and baked in puff pastry, this holiday roast is loved by vegans and meat eaters alike.
Holiday Roasted Sweet Potatoes – The gorgeous pop of color and irresistible flavor combination make these potatoes perfect for the holiday table
Vegan Stuffed Mushroom Dip – I knew this dip was a hit when I set it out as part of our pre-Thanksgiving snack spread and my meat and dairy-loving son declared, “Mom, this dip is insane!”
Perfectly portioned stuffing servings. Easy to prepare in advance and cook the day of the big feast!
- 8 cups cubed sourdough bread
- 2 tablespoon olive oil
- 1/2 cup vegan butter
- 1 bay leaf
- 1/2 cup yellow onion, diced
- 4 celery stalks, cut in half lengthwise and sliced
- 1 large McIntosh or Gala apple, cored and diced
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 2 teaspoons fresh thyme leaves
- 2 cups vegan chicken broth
- salt and pepper, to taste
- Begin by preheating the oven to 350° F and spreading cubed sourdough in a single layer onto a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake 15-20 minutes, until lightly toasted.
- Set bread aside and increase oven heat to 375° F
- In a large skillet over medium high heat, add olive oil, butter, bay leaf, onion, celery, apple, salt, pepper, rosemary, sage, and thyme. Cook, stirring frequently, 5-6 minutes, until vegetables and apple are crisp tender. Add sourdough and stir to combine.
- Gradually pour in broth until all bread is soft.
- Remove bay leaf and scoop stuffing into a prepared 12-cup muffin tin.
- Bake 25-30 minutes, until lightly crispy on top. Serve warm or room temperature.