Vegetarian Stuffing Muffins
easy to make and the individual muffins are great especially when there is a variety of dishes.
I like making dishes in individual portions especially when serving a large dinner. Everyone usually scoops up too much for one serving and the plate is overflowing. The vegetarian stuffing muffins are just the right amount.
What I really like about these vegetarian stuffing muffins is they are also great to serve on a buffet. The muffins stay moist and are easy to keep in a warming tray.
You can do this with your own favorite stuffing recipe. Just prepare the muffin pans with paper liners and use a large ice cream/cookie scoop to fill each muffin liner. Bake in a 350 degree oven for 20 minutes, or until they are lightly browned.
I made a vegetarian recipe for my stuffing. I like adding more veggies whenever I can. My family is a bit ‘veggie shy’ and hiding the vegetables definitely works. They never object and will eat one full muffin at the least and sometimes they eat several which says to me that my mission is successful. Just sayin’ you might want to give it a try though I would recommend you add veggies you think they would enjoy.
The veggies help keep the bread stuffing a little lighter. If you add a green veggie like spinach and hearty vegetables like portobello mushrooms and butternut squash, along with the usual celery and onions, then you can lighten the muffins by using less bread. No one will notice, it’s so hearty and delicious.
- 1 cup chopped celery
- 1 small-medium chopped onion
- 2 carrots peeled & chopped
- 3 cups fresh baby spinach chopped
- 2 portobello mushrooms chopped
- 2 apples peeled & chopped
- ½ cup chopped walnuts (optional)
- 1 tbls. avocado oil (or use your favorite oil)
- 2 tbls. butter (use your favorite butter substitute if you are making strictly vegetarian)
- 1 bag of your favorite bread cubes for stuffing (you can use less if you wish to cut back on the carbs)
- vegetable broth - amount based on the stuffing package directions
- salt and pepper to taste
- In large saucepan, heat the butter and oil and starting with the carrots and celery saute them until they start to soften. Try not to over cook them, as they will continue to cook while you keep adding the other veggies. When they start to soften add the onions and cook just until they soften a little.
- Next stir in the portobello mushrooms and chopped apples to the vegetables and saute about 3-5 minutes just until they soften and then add in the chopped spinach.
- Add in the vegetable broth, usually 15 oz. Follow the directions on the stuffing package for adding the broth to the mixture. Season with salt and pepper to taste.
- When the stuffing is cooked, scoop the mixture into the muffin pan.
- Top each muffin with a dab of butter to keep it moist and bake while the turkey is resting.
- Bake in a 350 degree oven for approximately 20 minutes.
Serve these stuffing muffins on a buffet for game-day. It’s so much easier to serve individual portions on game day or when you have a large gathering. They are a delicious side dish and easy to eat while cheering for your team.