STUFFING MUFFINS
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.
Provided by Tara Parker-Pope
Time 1h15m
Yield 12-18 Mini muffins (depending on pan)
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 210 milligrams, Sugar 2 grams, TransFat 0 grams
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Moratiwa Mokibelo
[email protected]These muffins are a great way to get your kids involved in the kitchen. They're easy to make and they're always a hit.
Amedzro Raphael Ankar Yao
[email protected]These muffins are a great way to use up leftover stuffing. They're also a delicious and easy way to feed a crowd.
Rajiv Rachamalla
[email protected]I've made these muffins for parties and they're always a hit. They're a great finger food.
Nettie Sbongile
[email protected]These muffins are a great way to get your kids to eat their vegetables.
Ali Alserhan
[email protected]These muffins are so versatile. You can add different ingredients to change up the flavor.
Terrancier Roberts
[email protected]I've made these muffins with different types of stuffing and they're always delicious. They're a great way to experiment with new flavors.
Kaite Smith
[email protected]These muffins are the perfect addition to any holiday meal. They're also great for a quick and easy breakfast or lunch.
Ronald Ayuyu
[email protected]I made these muffins for my family and they loved them! They're so moist and flavorful.
Lyndsay Bruner
[email protected]These are a great way to use up leftover stuffing. They're also a delicious and easy snack or appetizer.
omowunmi baraka
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and just pop them in the oven when I'm ready to serve.
Daimian Marley
[email protected]I've made these muffins several times now and they always turn out great. They're a perfect way to use up leftover stuffing.
ShahMeer Jee
[email protected]These are the best stuffing muffins I've ever had! The cornbread base is so moist and flavorful, and the stuffing is packed with delicious ingredients.
Subhan Ramzan
[email protected]I made these muffins for a potluck and they were a huge success! Everyone loved them.
Bongeka Jikazi
[email protected]These stuffing muffins were a hit at our Thanksgiving dinner! They were easy to make and turned out perfectly moist and flavorful. I will definitely be making them again next year!