Mushroom and Sage Cornbread Stuffing Muffins

Moist and bursting with flavor from a variety of mushrooms and crispy sage, these Cornbread Stuffing Muffins are an imaginative way to serve stuffing!

This post is sponsored by my friends at Sweet Earth Enlightened Foods.

Cornbread Stuffing Muffins on plate topped with crispy sage

Halloween’s officially a wrap, so you know what that means! It’s time to gear up for Thanksgiving in a big way, and I’m starting with my favorite holiday side dish: stuffing. But not just any stuffing, these Mushroom and Sage Cornbread Stuffing Muffins are going to knock you and your Thanksgiving guests’ socks off.

Cornbread stuffing muffins in muffin tin

Who wouldn’t swoon over a cute individual stuffing muffin on their Thanksgiving plate?! I made mushroom and sage cornbread stuffing about a month ago for my clients’ Rosh Hashanah dinner. The mushroom and sage combo was a huge hit, so when my friends at Sweet Earth Enlightened Foods asked me to create a comforting fall recipe featuring one of their meatless products, I knew I wanted to put a different spin on the stuffing recipe everyone had raved about using their Traditional Ground Seitan, a lovely benevolent stand-in for ground sausage.

Ingredients for Mushroom and Sage Cornbread Stuffing Muffins

Let’s take a quick moment to talk about Sweet Earth Foods, because I seriously believe in their mission and am thrilled to help spread the word….P.S. we’re also teaming up for a giveaway over on Instagram! Head over and enter to win a month supply of Sweet Earth Foods!

You guys have probably noticed a lack of animal-based ingredients in my recipes lately. While I haven’t completely eliminated them from my diet, I do consume a whole lot less than I used to. I would say about 80% of my diet is now plant- based, and when I do choose to consume animal products, it’s usually in the form of pasture raised eggs, organic butter from pasture raised cows and sustainable wild caught seafood. So I love experimenting with products that help support a more compassionate diet, such as the kind that Sweet Earth Foods produces.

Seitan in skillet, mushrooms, fresh sage and cornbread in bowls

Sweet Earth Foods has a whole range of plant-based, sustainable, antibiotic free and cruelty free products that can be found in the vegetarian section in the frozen food aisle at many grocery stores. I suggest you check out their Benevolent Bacon and globally inspired veggie burgers and burritos. All seriously good stuff. But today we’re going to be using their Traditional Seitan, a high protein (we’re talking 28 grams per serving, people!), cholesterol free, low fat plant-based food. It’s made from vital wheat gluten and dates back to 7th century China, where Mahayana Buddhist monks would prepare it as part of their nutritious vegetarian diet.

Cracking an egg into a bowl

A quick note about these Mushroom and Sage Cornbread Stuffing Muffins- the recipe does call for butter and eggs, making this recipe vegetarian but not vegan. I highly recommend using pasture-raised eggs and butter from humanely raised chickens and cows (it’s better for the planet and the animals, plus the flavor and quality is always superior), or if you do want to keep it totally free from animal products, try using your favorite vegan butter and egg substitutes.

Cornbread Stuffing mix ready to be put into muffin tins

These Mushroom and Sage Cornbread Stuffing Muffins are moist and bursting with flavor from the savory mushrooms and fresh sage leaves that are fried in butter to crisp perfection- and don’t let that glorious brown butter go to waste- that’s going into the mix, too my friends.

Stirring the ingredients for Cornbread Stuffing Muffins

I love that Sweet Earth Foods’ Traditional Seitan adds its own savory goodness to the overall flavor. It makes a great stand-in for sausage, if you’re typically a sausage-in-your-stuffing kind of person. If you’re not, no biggie, including the seitan is completely optional.

Cornbread stuffing muffins in muffin tin

One more thing: this recipe makes about six jumbo muffins or twelve standard size muffins. If you’re feeding a crowd this Thanksgiving, feel free to double (or triple) the recipe!

Two cornbread stuffing muffins stacked on a plate

Thanks for supporting the brands that help keep Le Petit Eats going! Make sure to follow Sweet Earth Foods on FacebookInstagramTwitter and Pinterest. for lots of meatless meal inspiration.

Don’t forget to head over to Instagram to enter the giveaway! And if you make these Mushroom and Sage Cornbread Stuffing Muffins, please share it using the hashtag #LePetitEats!

Cornbread Stuffing Muffins on plate topped with crispy sage
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Mushroom and Sage Cornbread Stuffing Muffins

Moist and bursting with flavor from a variety of mushrooms and crispy sage, these Cornbread Stuffing Muffins are an imaginative way to serve stuffing!

Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 8 tablespoons butter divided
  • 4 ounces Sweet Earth Traditional Seitan Grounds
  • ½ teaspoon ground sage
  • 1 large yellow onion chopped (about 1 cup)
  • 1 clove garlic minced
  • Salt and freshly cracked black pepper
  • 3/4 cup vegetable broth
  • 6 cups cubed 1-inch pieces store-bought or homemade cornbread (about 1 pound)
  • 2/3 cup fresh sage leaves about 24, stems removed
  • 2 large eggs beaten
  • 4 ounces assorted mushrooms, such as crimini and shiitake chopped

Instructions

  1. Preheat oven to 375 degrees F. Generously butter a 6 cup or 12 cup muffin tin.
  2. In a large skillet over medium heat, melt 1 tablespoon of the butter; add the seitan and ground sage and cook until browned, stirring occasionally. Transfer to a bowl and set aside.
  3. Wipe the skillet clean and add 2 tablespoons of butter. Add the onions and mushrooms and season with salt and pepper, to taste. Cook, stirring often, until light golden, about 5-7 minutes. Add garlic and cook for another minute. Remove from pan to a medium sized bowl. Raise the heat to medium-high and add the broth, scraping up the brown bits from the bottom of the skillet and allowing the broth to simmer for 1-2 minutes to infuse the onion and mushroom flavor. Remove from the heat.
  4. Put the cornbread in a large mixing bowl. Melt the remaining 5 tablespoons butter in a small pan over medium heat. Add the sage leaves and fry until beginning to crisp, about 30 seconds. With a slotted spoon, remove sage and place on top of cornbread to drain and crisp. Remove half of sage leaves and set aside to use as a garnish later. Remove the butter from the heat. Add the seitan, eggs and cooked onion and mushroom mixture to the cornbread and pour the browned butter over the mixture. Season with salt and pepper, to taste. Gently fold in the broth, until cornbread is evenly moistened but not soggy. Divide evenly into muffin tins and bake in the oven until the top is golden brown in color and the muffins are set in the middle, about 30 minutes.
  5. Allow to cool slightly, then run a butter knife around the edges to remove from pan. Garnish with remaining fried sage leaves.

Cornbread Stuffing Muffins on plate topped with crispy sage

Want more Thanksgiving side dish inspiration?

Leek, Fennel and Charred Lemon Stuffing

Goat Cheese and Chive Mashed Potatoes

Warm Kale and Delicata Squash Salad

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