Classic Vegan Muffin Tin Stuffing

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Why do people sometimes call it dressing? Perhaps dressing sounds more polite than stuffing? This post is all about how to make Classic Vegan Muffin Tin Stuffing and it’s super yummy.

I don’t care what it’s called it’s my favorite part of Thanksgiving. Seriously, this stuffing dressing plus this Amazing No-Chicken Vegan Gravy, equals Thanksgiving bliss.

Although it goes without saying, you don’t have to wait until Thanksgiving or the holidays to make this. This is true comfort food.

Here’s how the stuffing is made:

I make stuffing with two baguettes from Whole Foods. I usually have about 11 cups of cubed bread after Ryan has eaten the ends off of the baguettes. Cube your bread into croutons. I cut it into little rounds with a bread knife and then I cut it with cooking shears.

About Drying Bread:

You can either dry out your bread for 1 – 3 days or dry it in the oven, or some combination of the two. Sometimes, cubed bread doesn’t get stale overnight so you can get finish drying in the oven.

If you don’t live in a dry climate (like Denver) you may have to worry about getting moldy bread cubes, so you might want to just oven dry it. Oven dry for about 15 minutes at 300 degrees F.

I recommend using the middle racks and checking the bread often. Recently, I found out that sometimes my oven uses the broiler when heating up. I had a sheet of bread cubes on the top rack. Luckily, I smelled the burning and I only lost a few cubes. Perhaps preheating your oven before putting the bread cubes in might help too.

Next, mix up the flax egg: 1 TBSP flaxseed meal + 2.5 TBSPs hot tap water and set aside. Preheat oven to 350 degrees F, if you haven’t already.

Dice your celery and onions. I wear goggles when I dice onion, because crying and burning eyes.

Then grease the muffin pan with Earth Balance using a paper towel.

Then, sauté the celery and onions in 3 TBSPs Earth Balance for about 5 minutes until translucent and fragrant. Add a small pinch of salt and pepper if you want.

Mix it up

While you sauté the celery and onions, combine 10 cups of the cubed bread, 3 cups low sodium no chicken broth, flax egg, salt, pepper, poultry seasoning and sage in a large mixing bowl. Mix with a large spoon or get in there with your hands.

Once the celery and onions are translucent, add them to the bread mixture making sure everything is well combined. Also be sure to use a spatula to scrap any remaining Earth Balance from the celery and onion pan into the bread mixture.

How wet or dry?

The mixture should be somewhat mushy, give it a little time to make sure the bread cubes have soaked up all of the moisture. Adjust using more bread or broth to get a wet consistency, that is wet, but firm, it should clump together, but there should not be a puddle at the bottom of the bowl.

I recommend tasting for salt, pepper and seasoning levels. Adjust accordingly, if you have added more broth and the extra cup of cubes, I’d add a pinch more dried sage and poultry seasoning and a dash more of salt and pepper.

Then put your stuffing as evenly as you can manage, into the muffin tin.

Next, bake at 350 degrees F for 35 – 40 minutes, until it looks done, a little crispy on top.

OPTIONAL: remove from oven and brush tops with melted Earth Balance. Place back into oven and broil, watching for the stuffing muffins to turn a golden brown. Be sure to watch the broiling stuffing to avoid burning. I put the pan one rack down from the highest rack when broiling.

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Did you make this stuffing? How’d it go? Tell me about it in comments below.