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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!

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
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Author: Holly

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 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.
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