These vegetarian and dairy free stuffing muffins feature tart cranberries and apples as well as savory onions and mushrooms. All of the classic stuffing flavors in an individual muffin shaped portion. Will guarantee everyone gets their fair share of stuffing at the dinner table. As an added bonus, any leftover muffins can be eaten for breakfast post-holiday.
- 16 oz Herb Seasoned Cubed Stuffing (or 16 oz toasted bread cubes of your choosing)
- 2 tsp olive oil
- 1 medium yellow onion – diced
- 2 cloves garlic – minced
- 8 oz mushrooms – thinly sliced
- 1 medium Granny Smith apple – diced
- 3/4 cup dried cranberries
- 1/4 cup golden raisins
- 1/2 cup fresh cranberries (completely optional – reduced dried to 1/4 cup if also using fresh)
- 2 cups low sodium vegetable broth
- 1/2 cup nondairy milk
- 3 large eggs
- 1 tsp sea salt and black pepper
- 1 tbsp each of chopped fresh rosemary and fresh thyme
- Preheat the oven to 350F and spray the muffin tin with non-stick spray. Add olive oil to large sauté pan over medium-high heat. Once oil heated and shiny, add the diced onion and sliced mushrooms and cook until softened (about 5-6 minutes). Add in garlic and diced apple and cook an additional 2 minutes. Turn off heat and remove pan from burner.
- Add cubed stuffing to large mixing bowl. In separate, medium mixing bowl, whisk together wet ingredients – broth, milk, and eggs until eggs are beaten. Pour wet ingredients over dried cubed stuffing in large bowl. Use rubber spatula to begin mixing the cubes and coating in broth/milk/egg mixture. Add in vegetables from pan, chopped herbs, dried fruit (and fresh cranberries if using) and salt and pepper. Continue blending with spatula until all coated and moist.
- Using a 4 oz scoop or large spoon, fill each muffin cup evenly with stuffing mixture. The cups will be completely full. The muffins will not rise or expand in oven. Pack as tightly as you can in each cup to fully bind ingredients.
- Bake in preheated oven for 22-25 minutes until golden brown and set. Be careful not to over-bake and dry out the cups. Let cool in the pan for 10 minutes and the run a knife around each cup. Transfer muffins to a wire rack or to serving dish/basket and serve warm.
The use of fresh cranberries is completely optional. If using, reduce dried cranberries to about 1/4 cup.
Mushrooms are optional and chicken stock can be swapped in for veggie with same results
Store leftovers in refrigerator up to 3 days
The muffins can be frozen. Allow to cool to room temperature and then individually wrap each in plastic wrap and freeze up to 45 days. Thaw in fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: Thanksgiving, Side Dish, Stuffing, Holiday Recipe, Savory, Vegetarian, Dairy Free