Plant-Based Deliciousness

Sourdough Stuffing Muffins with Apple and Fresh Herbs

Sourdough Stuffing Muffins with Apple and Fresh Herbs

Super cute and perfectly portioned, these vegan-friendly stuffing muffins are a fantastic addition to your holiday table.

Use rosemary-infused olive oil for added depth of flavor. Prefer your stuffing a little on the sweet side? Swap out half of the sourdough for cornbread.Sourdough Stuffing Muffins - a delicious and perfectly portioned addition to your holiday table! |


Sourdough Stuffing Muffins with Apple and Fresh Herbs


  • 8 cups cubed sourdough bread ( 1/2 sage cornbread for additional sweetness)
  • 2T 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 tsp. sea salt
  • 1/4 tsp. ground black pepper
  • 1T fresh rosemary, chopped
  • 1T fresh sage, chopped
  • 2 tsp. fresh thyme leaves
  • 2 cups vegetarian chicken broth
  • salt and pepper, to taste


  1. Begin by preheating the oven to 350° 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.
  2. Set bread aside and increase oven heat to 375°
  3. 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.
  4. Gradually pour in broth until all bread is soft.
  5. 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.
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