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Home » Holiday Favorites » Autumn Flavors » Sourdough Stuffing Muffins with Apple and Fresh Herbs

Sourdough Stuffing Muffins with Apple and Fresh Herbs

November 5, 20207 Comments

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Sourdough Stuffing Muffins with Apple and Fresh Herbs - Perfectly portioned stuffing servings. Easy to prepare in advance and cook the day of the big feast! via @thiswifecooksSourdough Stuffing Muffins with Apple and Fresh Herbs - Perfectly portioned stuffing servings. Easy to prepare in advance and cook the day of the big feast! via @thiswifecooks

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 menu!

Cubed sourdough bread, apple, and celery are combined with the earthy flavors of fresh rosemary, sage, and thyme then baked until golden and lightly crisp on top.

Technically, this is a dressing muffin recipe but ‘stuffin’ muffins’ is more fun to say, don’t you think?

Sourdough Stuffing Muffins with Apple and Fresh Herbs - Perfectly portioned stuffing servings. Easy to prepare in advance and cook the day of the big feast!

I have been making these stuffing muffins along with Vegan Thanksgiving Wellington for years! They’ve become a holiday classic in our house and one of those dishes that everyone looks forward to, especially at Thanksgiving.

Want to save time on the day of the big feast?  The filling for these muffins can easily be prepped a day in advance. Allow to come to room temperature then fill your muffin tin and proceed on with the baking.

Notes:

  • I’ve recently started using rosemary-infused olive oil for a little added depth of flavor. but regular olive oil works just fine.
  • This is a savory dish. If you prefer your stuffing a little on the sweeter side, try swapping out half of the sourdough for cornbread.
  • Fresh is best but if you want to use dried herbs, just use 1/3 of the amount called for each herb.

Ingredients needed for these Sourdough Stuffing Muffins:

  • sourdough bread
  • olive oil
  • vegan butter
  • bay leaf
  • yellow onion
  • celery
  • McIntosh or Gala apple – these are both good all-purpose apples that are great for cooking 
  • sea salt
  • ground black pepper
  • fresh rosemary
  • fresh sage
  • fresh thyme
  • vegan chicken-style  broth – I use Better Than Bouillon’s No-Chicken Base

How to make Sourdough Stuffing Muffins:

Preheat the oven to 350 degrees F.
 
Toast the sourdough. Onto a baking sheet, spread cubed sourdough in a single layer. Drizzle with olive oil and season with salt and pepper. Bake 15-20 minutes, until lightly toasted. Set bread aside.
 
Increase oven heat to 375 degrees F.
 
Combine ingredients. Into 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.
 
Add liquid. Gradually pour in broth until all bread is soft.
 
Place stuffing in the pan. 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.
 
Cheers!
Holly signature

More recipes for your Thanksgiving Day menu:

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.

Green Bean Casserole – This traditional Thanksgiving casserole is made with all plant-based ingredients and it’s everything you love about the classic!

Holiday Roasted Sweet Potatoes – The gorgeous pop of color and irresistible flavor combination makes 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!”

Sourdough Stuffing Muffins with Apple and Fresh Herbs - Perfectly portioned stuffing servings. Easy to prepare in advance and cook the day of the big feast!

Originally published November 30, 2015. Updated November 5, 2020.

Sourdough Stuffing Muffins with Apple and Fresh Herbs - Perfectly portioned stuffing servings. Easy to prepare in advance and cook the day of the big feast!

Sourdough Stuffing Muffins with Apple and Fresh Herbs

Perfectly portioned stuffing servings. Easy to prepare in advance and cook the day of the big feast!
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: dairy free, make-ahead, Thanksgiving, vegan, vegetarian
Servings: 12
Calories: 144kcal
Author: Holly
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Ingredients

  • 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-style broth
  • salt and pepper to taste

Instructions

  • 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.

Nutrition

Serving: 12g | Calories: 144kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Sodium: 412mg | Potassium: 58mg | Fiber: 1g | Sugar: 3g | Vitamin A: 501IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

Vegan Sourdough Stuffing Muffins with Apple & Fresh Herbs | Perfectly portioned stuffing servings. Easy to prepare in advance and cook the day of the big feast!

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Filed Under: Autumn Flavors, Baking, Bread, Christmas, Comfort Food, Holiday, Thanksgiving, Vegan Tagged With: Christmas, comfort food, holiday, make-ahead, Thanksgiving, vegan, vegetarian

about holly

ABOUT HOLLY

Hi, I'm Holly! Welcome to my little corner of the Internet. I am passionate about food and love to share creative and flavorful recipes the whole family will love! Read more...

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Comments

  1. Maggie

    November 29, 2019 at 3:11 am

    These. Are. So. Good. They kind of stole the show at Thanksgiving, even for my entirely non-vegan family! I used whole wheat bread instead of sourdough but the balance of herbs and produce made them really perfect. Also, it all smelled amazing while cooking. Even though they were just ever so slightly too moist on the bottoms, I’m not even mad at it, the taste is so perfect. Will 100% be making them again! Thanks!

    Reply
    • thiswifecooks

      November 29, 2019 at 4:59 am

      Thank you! I make these every Thanksgiving and we love them!

  2. Sandra Prudames

    December 13, 2019 at 3:07 pm

    Can this be made ahead and refrigerated or frozen ?

    Reply
    • thiswifecooks

      December 13, 2019 at 8:02 pm

      Yes, you can definitely make this a day or two ahead. I like to prep these the day before serving and store them covered in the refrigerator. Then allow to come to room temperature before baking.

      As for freezing, I haven’t tried that yet so I’m not sure how well it would work. If you decide to try freezing, let me know how it goes!

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