This thanksgiving is quite different for most of us. We’re used to gathering in large groups of friends and family to give thanks, but with COVID cases rising, it’s just not safe to do so this year. And if we do gather in a small group, it’s smarter to use disposable plates and serve ware and serve individual items instead of big platters and casseroles. That’s why I took my classic cornbread stuffing and turned them into muffins!
Not only are they cute–each bite delivers all the savory and sweet flavors of Thanksgiving. If you’d like to add sausage to the mix, just cook up a link of sweet Italian sausage and add it to the mixture.
We might be celebrating differently this year, but there’s still so much to have thanks for! I hope you and your family have a delicious and healthy holiday.
Vegan Stuffing Muffins
Makes 12 muffins
2 cups cubed cornbread
2 tablespoons olive oil
1 medium yellow onion, chopped
1 teaspoon fresh sage leaves, torn
4 celery ribs, chopped
1 cup pecans, roughly chopped
1 cup dried unsweetened cherries
1/2 cup flat-leaf parsley, chopped
1/4 teaspoon each salt and pepper
3/4 cup vegetable broth
1/4 cup dry white wine (or an additional 1/4 cup broth)
1. Preheat oven to 350°F. Toast the cornbread on a baking sheet for 10 minutes. Spray a 12-cup muffin pan with cooking spray and set aside. Remove cornbread from oven and set aside. Leave the oven on.
2. Place pecans on a baking sheet and roast for 6 minutes, until fragrant. Remove from oven.
3. In a large skillet, heat the oil for 1 minute over medium heat. Add the onion and sage and saute for 2 minutes. Add the celery, salt and pepper and cook for 5 minutes, until softened.
4. Transfer mixture to a large bowl. Add the toasted cornbread, pecans, cherries, parsley, salt and pepper, broth and wine. Combine with a spatula until all ingredients are wet, but still chunky. Scoop mixture into the prepared muffin pan and cook for 20 minutes, until golden on top.