An easy to make apple vegetarian cornbread stuffing for Thanksgiving Dinner is our favorite and I often make it as a side dish during the fall and winter.
Apple Cornbread Vegetarian Stuffing Recipe
is my way of celebrating the harvest all year using as many fresh vegetables as possible. My family is a bit ‘veggie shy’ and one of the reasons I
hide disguise the vegetables as often as possible and it definitely works.
Adding a green vegetable like spinach and hearty portobello mushrooms and butternut squash along with the usual celery and onions gives you an opportunity to use less bread stuffing. It’s a trick I often use, the vegetable apple cornbread vegetarian stuffing recipe is so hearty and delicious no one seems to object.
When I make stuffing I often make extra to add to a muffin pan for individual servings. They are easy to freeze and you can defrost them quickly when you need a side dish for a hectic weeknight. These are also a great side dish to serve on the buffet for those game day gatherings.
For the non-veggie lovers, this stuffing muffin serving is always a hit. They never object trying one muffin which they always will say ‘ooooh these are really good!’. I notice they will sometimes 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 know they will enjoy.
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.
If you are serving a buffet style dinner the stuffing muffins are much easier to add to the buffet table. The muffins stay moist, are easy to keep in a warming tray, and they are easy to pick up when self-serving.
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.
Vegetable Apple Cornbread Vegetarian Stuffing Recipe
- 3/4 cup butter
- 2 large celery sticks, chopped
- 1 cup chopped carrots (about 2-3 depending on size - or you can use frozen carrots)
- 1 large onion, chopped
- 1 cup frozen peas
- 1 cup chopped fresh spinach
- 1 cup chopped apples
- 1 cup chopped portobello mushrooms
- 1 cup chopped butternut squash
- 8 oz. vegetable broth
- 1 pkg. cornbread stuffing
- Melt butter in large saute pan or dutch oven over medium-high heat. Cook celery and onion until translucent - approx. 5-7 minutes, stirring occasionally. Then add in the remaining vegetables, and cook just a few minutes.
- Slowly add in the cornbread cubes stirring until the veggies are well blended with the bread. Add in the vegetable broth and stir.
- Lightly spray a casserole dish and add in the stuffing mixture. Spread evenly in the dish, cover lightly with foil and bake 25 minutes. Remove foil and continue to bake until nicely browned - approx. 15-25 minutes.
This is another favorite flexible recipe. Use your favorite veggies to make this your family favorite. I sometimes use frozen butternut squash, peas and carrots which makes the prep much quicker.
You might also enjoy these Thanksgiving favorites:
To make the stuffing muffins, the recipe is the same. With a large ice cream scoop, drop the mixture into each muffin cup. I like to add a paper liner to hold the stuffing in place.