Thanksgiving Recipe: Gluttonous Stuffing Muffins

Post by Aine Davis

No turkey? No problem! But seriously, what kind of Thanksgiving meal would be complete without stuffing?

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  • 2 loaves of gluten-free bread (check ingredients for dairy/egg)
  • 2 cups gluten-free vegetable stock
  • 4 celery stalks, diced
  • 2 medium onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 flax “eggs” (1 tbsp ground flaxseed + 3 tbsp water)
  • 1 carrot, diced
  • 4 tbsp dried parsley
  • 4 tbsp poultry seasoning (vegan)
  • Salt and pepper, to taste


  1. In advance, cut bread into 1 inch cubes and place in bowl. Let bread sit uncovered overnight to harden.
  2. Preheat oven to 350 degrees.
  3. In large saucepan, sautée onions and garlic in vegetable oil on medium heat until translucent.
  4. Add chopped celery and carrots. Cook until tender.
  5. Mix vegetable stock with bread cubes together in a large bowl until the cubes are thoroughly moist. If desired, add additional vegetable stock.
  6. Add vegetables, flax “eggs” and seasonings to bread bowl. Mix together until combined.
  7. Grease or line a standard muffin tin. Fill each cup with batter accordingly.
  8. Bake in oven for 15-20 minutes until browned. Test with toothpick.


Makes 12 muffins.

Serve with Megan’s Chunky Mushroom Gravy!

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