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Mushroom Cornbread Stuffing Muffins Recipe

November 16, 2011 by Jeanette 33 Comments

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Mushroom Cornbread StuffingMuffins - super fun and perfect for Thanksgiving!
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.

Gluten-Free Mushroom Stuffing Muffins

Gluten-Free Mushroom Stuffing Muffins

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.

[amd-zlrecipe-recipe:33]

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Filed Under: dairy-free, Dinner, gluten-free, Holidays, side dishes, Thanksgiving, whole grain Tagged With: cornbread dressing, cornbread stuffing, dressing, gluten-free dressing, gluten-free stuffing, Gluten-Free Thanksgiving, holidays, muffins, Side Dishes, stuffing, thanksgiving

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Comments

  1. juniakk @ mis pensamientos says

    November 16, 2011 at 9:03 am

    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.

    Reply
    • Jeanette says

      November 16, 2011 at 10:51 am

      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.

      Reply
  2. Kalyn says

    November 16, 2011 at 10:15 am

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

    Reply
    • Jeanette says

      November 16, 2011 at 10:49 am

      I do think the stuffing muffins are a fun idea, and great for entertaining since the portions are already set.

      Reply
  3. Lydia (The Perfect Pantry) says

    November 16, 2011 at 11:31 am

    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!

    Reply
  4. Pretend Chef says

    November 16, 2011 at 12:02 pm

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

    Reply
  5. Kristina says

    November 16, 2011 at 1:51 pm

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

    Reply
  6. Alison @ Ingredients, Inc. says

    November 16, 2011 at 8:49 pm

    omg what a great idea!!

    Reply
  7. marla says

    November 16, 2011 at 9:06 pm

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

    Reply
    • Jeanette says

      November 16, 2011 at 11:39 pm

      Thanks Marla – it is fun, especially for kids and for portion control 😉

      Reply
  8. EA-The Spicy RD says

    November 16, 2011 at 9:40 pm

    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!

    Reply
    • Jeanette says

      November 16, 2011 at 11:40 pm

      It was fun making muffins out of stuffing – my kids really enjoyed them. Lots of crust for everyone!

      Reply
  9. Diane {Created by Diane} says

    November 17, 2011 at 1:34 am

    I love stuffing muffins 🙂 cute and delicious these look GREAT!

    Reply
  10. Joanne says

    November 17, 2011 at 6:48 am

    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.

    Reply
    • Jeanette says

      November 17, 2011 at 4:08 pm

      Stuffing muffins are definitely a good way to control portions!

      Reply
  11. Shirley @ gfe says

    November 17, 2011 at 1:51 pm

    Brilliant, Jeanette! Individually sized, moist, cute … just irresistible really. 😉

    Off to share …
    Shirley

    Reply
    • Jeanette says

      November 17, 2011 at 4:05 pm

      Thanks Shirley – you are sweet. Appreciate the share!

      Reply
  12. brenda says

    November 17, 2011 at 5:49 pm

    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!!

    Reply
    • Jeanette says

      November 19, 2011 at 1:23 pm

      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.

      Reply
  13. France @ Beyond The Peel says

    November 17, 2011 at 8:21 pm

    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!

    Reply
  14. Kathy says

    November 17, 2011 at 10:45 pm

    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!

    Reply
    • Jeanette says

      November 18, 2011 at 7:42 am

      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.

      Reply
  15. Jeffie says

    November 18, 2011 at 5:03 pm

    this is perfect!

    Reply
  16. Roxana GreenGirl {A little bit of everything} says

    November 20, 2011 at 11:27 pm

    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.

    Reply
    • Jeanette says

      November 20, 2011 at 11:30 pm

      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 ;)).

      Reply
  17. Curt says

    November 22, 2011 at 1:12 pm

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

    Reply
    • Jeanette says

      November 22, 2011 at 4:10 pm

      Thanks Curt – and Happy Thanksgiving!

      Reply
  18. Adrienne says

    November 23, 2011 at 2:17 pm

    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!

    Reply
    • Jeanette says

      November 23, 2011 at 6:15 pm

      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 😉

      Reply
  19. Jane says

    November 14, 2013 at 6:09 am

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

    Reply
    • Jeanette says

      November 14, 2013 at 11:20 pm

      Jane, the eggs help bind the muffins together. You could try a flaxseed gel by mixing ground flaxseed and water.

      Reply
  20. Liz says

    November 14, 2013 at 4:41 pm

    I love this recipe. Thank you, Jeanette.

    Reply
    • Jeanette says

      November 14, 2013 at 11:15 pm

      Thanks Liz – it’s a fun way to serve stuffing.

      Reply

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Hi! I'm Jeanette - welcome! Step into my kitchen, where you'll find healthy dishes packed with flavor and goodness.

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