Recipe from Ilene Godofsky
Adapted by Tara Parker-Pope
Updated Oct. 12, 2023
- Total Time
- 1 hour 15 minutes
- Prep Time
- 30 minutes active time
- Cook Time
- 45 minutes inactive time
- Rating
- 4(229)
- Notes
- Read community notes
Stuffing is a traditional Thanksgiving accompaniment to the turkey, but turning stuffing into muffins helps them hold their own on the holiday table -- with or without the bird.
This recipe for stuffing muffins comes from reader Ilene Godofsky of Queens, who writes the Colorful Kitchen food blog. (Ms. Godofsky's vegan pumpkin double-chocolate brownies make the blog worth the visit!)
We like this fresh take on stuffing, and the fact that you can serve these muffins on their own, or top with two of our other favorite side dishes -- mashed potatoes and gravy. —Tara Parker-Pope
Featured in: Vegetarian Thanksgiving: Stuffing Muffins
or to save this recipe.
Print Options
Advertisem*nt
Ingredients
Yield:12-18 Mini muffins (depending on pan)
- 8cups bread cubes (about 1 loaf)
- 3tablespoons vegan butter
- 1medium onion, diced
- 4cloves garlic, minced
- 1½ cups celery, diced
- 1tablespoon ground flax seed
- 1teaspoon thyme
- 1teaspoon rosemary
- salt and pepper to taste
- 2½ - 3 cups vegetable broth
- oil to grease muffin tin
Ingredient Substitution Guide
Nutritional analysis per serving (15 servings)
114 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 3 grams protein; 210 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Preheat oven to 375 degrees. Spread bread cubes out on baking sheet in an even layer. Bake until toasted (about 10 to 15 minutes). Transfer bread to large bowl.
Step
2
Heat the vegan butter in a skillet over medium heat. Once the butter has melted, add the onion, garlic and celery. Cook, stirring often, until the vegetables are very soft, about 10 minutes. Add mixture to bowl with bread cubes.
Step
3
Stir together the ground flax seed and 3 tablespoons warm water in a small bowl. Let sit for 5 minutes to bloom and then add to the bowl with the bread. Add thyme, rosemary, salt and pepper into bowl with bread. Add the vegetable broth, one cup at a time, and toss together. Allow to absorb for a minute before adding more broth. If the bread is too soggy, do not add the full amount.
Step
4
Lightly grease the mini muffin tin. Spoon mixture into each spot, packing it down and filling it slightly above the top. Bake for 18 to 20 minutes, until edges are browned. Remove from oven and let sit until cool enough to handle.
Ratings
4
out of 5
229
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Meera
The flaxseeds are an egg substitute, so you can just substitute one egg for the "flaxseed and warm water" part of the recipe (I just did this and they turned out great!)
guesswhat
I like mine without animal cruelty, though, so I use a vegan margarine called Earth Balance. It's not identical to butter, but it's very good.
guesswhat
You may not realize this, but vegan gravy exists.
Melo in Ohio
Or could use olive oil.
bda
egg sub for flaxseed
llb
We renamed these stuffins
Vegan cook
Vegan gravy, is SO easy 2 make! Put 1 tbs non GMO corn starch, OR flour & a tbs of vegan "butter" in a small sauce pot, on med heat. Whisk together, when butter melts. This is a vegan roux. To make vegan gravy. Add 1 cup water & 1 tsp of Better Than Bullion vegetable base in pot. Add herbs, garlic, etc., Whisk together.Increase heat 2 high, keep whisking, until thickness u want. Turn off heat. it's done!If 2 thick, thin with water, or plant beverage of choice.
Gay Chad
Awesome recipe, tastes so much better with natural, organic butter!
ro
I used flaxseed with my left over stuffing and minced lamb.. delish!
Cville Babsi
Used two eggs instead of flax seed, and real butter. Only about 1 1/2 cups of veggie broth. Also added chopped and crispy fried shiitake mushrooms in with the veggies. They turned out really delicious!
llb
We renamed these stuffins
Barb
The bottoms were under cooked, 2 .5 cups of broth was a little too much, next time I will use just two cups. After taking a few out of the pan to go with dinner I put them back for another 30 minutes and that did the trick. Yummy stuffing and cute presentation.
CM
Using brioche & a regular muffin tin, 2 cups of stock was too much. I think 1.5 would have done the trick! I baked for almost double the time and the bottom was still soggy, while the top was appropriately crisp. Flavor was great though!
Jennie
Forgot to add: I did NOT make this vegan--subbed eggs for flax seeds and used dairy butter and (somewhat salty) homemade turkey broth.
Jennie
I think I must have doubled the amount of bread (didn't measure) but kept everything else the same. However, I did add 4 "large" eggs that seemed pretty dinky to me. Had no trouble with the muffins falling apart. HOWEVER, I did use pre-seasoned Pepperidge Farm stuffing bread bits and the end result was too salty and sagey and highly seasoned. Next time make own croutons out of plain bread (sourdough or challah). Otherwise, super cute and yummy!
Vegan cook
Vegan gravy, is SO easy 2 make! Put 1 tbs non GMO corn starch, OR flour & a tbs of vegan "butter" in a small sauce pot, on med heat. Whisk together, when butter melts. This is a vegan roux. To make vegan gravy. Add 1 cup water & 1 tsp of Better Than Bullion vegetable base in pot. Add herbs, garlic, etc., Whisk together.Increase heat 2 high, keep whisking, until thickness u want. Turn off heat. it's done!If 2 thick, thin with water, or plant beverage of choice.
Susan
GUYS...I'm going to do this this weekend and sub the suggested herbs with Frontier Co-op's Poultry Seasoning and add tempeh bacon crumbles to the mix and some dried cranberries. *so excited*
wilcoworld
There's a sauce pictured. Is there a recipe somewhere? Would complete this great idea.
Dani S.
This recipe made 24 mini muffins and 6 bonus regular size muffins for me. The larger muffins stuck together better and all of them were more stuck together the day after baking. I've frozen the leftovers. Anyone else do this? Tips on reheating?
bda
egg sub for flaxseed
Monika
Is there a substitution one could use for the flaxseeds? Simply because I don't want to buy a whole bag for a recipe that I will only need 1 Tbs for. I will not be making this for any vegans, so I can use anything in place of it.
Meera
The flaxseeds are an egg substitute, so you can just substitute one egg for the "flaxseed and warm water" part of the recipe (I just did this and they turned out great!)
Carol
Is there a substitute for the onion in this? My vegan friend hates onion. How about carrots?
Vegan cook
Chives? Another herb they like?
Pls
Has anyone tried freezing these and heating them later. Stuffing is a side dish my kids like throughout the year and I'm looking for easy heathy make ahead options.
Private notes are only visible to you.
