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?
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.
- 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
- 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:
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!”
Originally published November 30, 2015. Updated November 5, 2020.
Sourdough Stuffing Muffins with Apple and Fresh Herbs
- 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
- 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.