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Mushroom Cornbread Stuffing Muffins Recipe

by Jeanette on November 16, 2011 · 33 Comments
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Gluten-Free Mushroom Stuffing Muffins

Gluten-Free Mushroom Stuffing Muffins

Thanksgiving Day should be a day for both the cook and the family to relax, but oftentimes, the cook spends the better part of the day in the kitchen. At least, that’s what used to happen in my house until I realized that so many of the Thanksgiving dishes could be prepared ahead of time. After all, that’s what the stores do that sell Thanksgiving side dishes. This Thanksgiving is the first one that we will cooking gluten-free. Last year, I had no idea that one of my sons had a wheat allergy. So, I have been a bit stressed about making sure I can continue our Thanksgiving traditions without sacrificing flavor, but making it completely gluten-free.

The past few weeks, I’ve been experimenting with our family favorites for Thanksgiving side dishes. Although I like to mix things up, I’ve found that my kids really like to have the same thing year after year. It’s the one time of year that they want to be served the same thing all the time. Dressing or stuffing is one of their favorites. After all, I don’t think I know anyone who doesn’t like stuffing. There are so many variations on stuffing, almost anything can be added. I like to keep it pretty simple since there are so many other side dishes to enjoy.

I decided to make Mushroom Cornbread Stuffing this year. Since I’d never made stuffing with gluten-free cornbread or bread, I wasn’t sure how it would turn out, so I made a batch of stuffing the other day. For fun, I made a few of them into muffins, simply baking the stuffing in muffin tins. That way, the inside would stay moist, but there would be plenty of crust for everyone. Just pour a little gravy on top and you’re all set.

Gluten-Free Mushroom Cornbread Stuffing Muffins

Rating: 51

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Serving Size: 12

Gluten-Free Mushroom Cornbread Stuffing Muffins

To make it faster to dry out the cornbread before making the stuffing, I made corn muffins. For ease, I used Pamela's gluten-free Cornbread and Muffin Mix, but left out the sugar and used 1/3 cup olive oil instead of 1/2 cup butter. Most regular cornbread mixes contain wheat flour, so be sure the box says "Gluten-Free" and check the ingredient label.

Ingredients

  • 1 dozen gluten-free corn muffins (I used Pamela's Cornbread and Muffin Mix)
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 1/2 cups mushrooms, chopped
  • 6 fresh sage leaves, minced
  • 1 teaspoon fresh thyme leaves
  • 3/4 cup chicken broth
  • salt and pepper, to taste
  • 2 eggs, beaten

Directions

  1. Preheat oven to 350 degrees.
  2. Crumble corn muffins into a large bowl. Spread onto a large baking sheet and bake for about 15 minutes, until toasted. Remove to a large bowl.
  3. In a large skillet, heat oil and add onions, celery, mushrooms, sage and thyme. Cook until vegetables are soft, about 5 -7 minutes. Season to taste with salt and pepper. Add to cornbread.
  4. Whisk together eggs and chicken broth. Add to cornbread mixture and toss well.
  5. Spoon stuffing into lightly oiled muffin tins.
  6. Bake for 20-25 minutes until warmed through and crusty on top.
http://jeanetteshealthyliving.com/2011/11/mushroom-cornbread-stuffing-muffins-recipe.html

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Comments

  1. ahhh another bookmarked recipe. honestly, i have yet to make a stuffing recipe that was a hit. it’s always the dish that is barely touched! maybe putting it in little bite sized muffins will make it more appetizing. maybe its a korean thing – our family and friends don’t really like the traditional casseroles, mac and cheese, nor stuffing! :T i usually stick with roasted veggies, a turkey, creamed corn, mashed potatoes, creamcheese pumpkin pie, and a nice assortment of appetizers! oh and some korean soup hahah.

    • So funny – my mom used to make glutinous rice stuffing and the traditional stuffing because she didn’t like the American stuffing. Your Thanksgiving menu sounds yummy! – would love to know what Korean soup you’re making.

  2. What a great idea for Gluten-Free stuffing. I made stuffing muffins last year and everyone really liked them!

  3. I’ve turned leftover stuffing into muffins, but never served them as part of the Thanksgiving meal. What a great idea — I think our grandkids would love having their own little stuffing muffin!

  4. What a unique way to make the stuffing. I bet I would love these. Great for Thanksgiving.

  5. such a great idea – I love the alternative to a big bowl of stuffing! looks like a delicious recipe…

  6. omg what a great idea!!

  7. Such a fun way to prepare stuffing! Cornbread always adds a nice twist.

  8. Fabulous idea to turn stuffing in to muffins! Although, I probably only have it once a year at Thanksgiving, stuffing is my favorite part of the meal :-) Can’t wait to try this recipe out!

  9. I love stuffing muffins :) cute and delicious these look GREAT!

  10. I MUCH prefer the idea of stuffing in muffins instead of a huge casserole…portion control! I’ll also take cornbread over regular bread anyday. This sounds amazing! A tradition I think you’ll definitely want to continue.

  11. Brilliant, Jeanette! Individually sized, moist, cute … just irresistible really. ;-)

    Off to share …
    Shirley

  12. These look great!! Can’t wait to try them!! I have a cornbread mix from Bob’s Red Mill that makes a 9×9″ pan. Do you think the amount would be about the same as the 12 muffins from the Pamela’s Mix? I’d love for you to share the rice stuffing recipe your mom made as well!!

    • Bob’s Red Mill doesn’t make as much as Pamelas, so you might need more depending on how many muffins you’re trying to make. This recipe is super flexible. You can also mix in some gluten-free bread that’s been cut into cubes and toasted. Wish I had my mom’s rice stuffing mix – it’s made with glutinous rice (sticky rice), dried shitake mushrooms and chestnuts.

  13. My first Thanks Giving I hosted I made cornbread stuffing. It was delicious. I love these little muffins. Too cute and ready to serve. The only thing better than stuffing is stuffing you can eat with your hands!

  14. Genius idea!! My aunt’s family loves to celebrate Thanksgiving, however, some or most of the dishes aren’t exactly healthy. Making this would be awesome and healthy for a day of hearty eating!

    • Thanksgiving is my favorite holiday of the year. There is so much food, that even if you can lighten up a few of the dishes, it’s healthier. This time of year, it is so easy to over indulge, so my plan is to lighten up as much of the holiday fare as possible and indulge in foods that I really love.

  15. this is perfect!

  16. Since I don’t cook turkey I may have no reason to make stuffing but i think your muffin would make a great breakfast also. Hubby doesn’t eat mushroom, I guess I have to divide the recipe and make just for me and Tiffany.

    • This dressing is super versatile. If your husband doesn’t like mushrooms, just add your favorite stuffing ingredients – chestnuts would be nice too (I meant to add them but forgot ;)).

  17. What an awesome recipe. Cornbread stuffing in a muffin form. I’ll have to pin this one for memory!

  18. Loved the idea but my family requested sausage. I added a half pound of sweet Italian sausage and a half pound of turkey sage sausage from Whole Foods. I also increased the broth to a full cup. I think the muffins would have been a bit dry without these additions. I made them a day ahead; hopefully they will reheat well tomorrow!

    • Adrienne – glad to hear you tried this – the muffin idea is fun and I think your family will enjoy it. It is a super versatile recipe, so you can add your family favorites, and adjust the liquid depending on whether you like your stuffing on the dryer or wetter side. I did not think they were dry, but our tastes may be a bit different than other families. I figure the gravy will moisten the stuffing ;)

  19. Can these be made without eggs? What would you substitute??? Thanks, they look amazing.

  20. I love this recipe. Thank you, Jeanette.

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