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.

Mushroom and Sage Cornbread Stuffing Muffin 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.

Mushroom and Sage Cornbread stuffing muffins in a rustic 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 products, I knew I wanted to put a different spin on it.

I used their Traditional Ground Seitan, a lovely benevolent stand-in for ground sausage.

Ingredients for Mushroom and Sage Cornbread Stuffing Muffins

 Sweet Earth Foods: A great addition to a plant-based diet! 

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.

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. You can find them in the vegetarian section or in the frozen food aisle at many grocery stores.

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.

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.

Cracking an egg into a bowl

Why these Cornbread Stuffing Muffins deserve a place at your Thanksgiving table: 

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.

By serving stuffing as muffins, each person gets a perfect portion, with crispy edges and a soft and tender interior.

Cornbread Stuffing mix ready to be put into muffin tins

Chef’s Tips for making Cornbread Stuffing Muffins: 

  • 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 are always superior.
  • 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!
  • I like to add shiitake mushrooms to my batter as they add extra umami to these meatless stuffing muffins.
  • For this recipe, I don’t use muffin liners as they would prevent the edges from getting that gorgeous golden color and slightly crispy exterior.
  • To remove the stuffing muffins, run a butter knife around the edges and simply pop them out!

Stirring the ingredients for Cornbread Stuffing Muffins

Variations on this recipe: 

  • If you’re not a fan of sage, you could use fresh thyme, parsley and/or rosemary instead.
  • For a bit of crunch, feel free to add some chopped toasted pecans to the stuffing.
  • Not crazy about seitan? These muffins would also work with traditional sausage meat.

overhead shot of Mushroom and Sage Cornbread stuffing muffins in muffin tin

Can I make these Mushroom & Sage Cornbread Stuffing Muffins vegan? 

The recipe does call for butter and eggs, making this stuffing recipe vegetarian but not vegan.

If you do want to keep your stuffing muffins totally free from animal products, try using your favorite vegan butter and egg substitutes, like flax eggs.

Two cornbread stuffing muffins stacked on a plate

Can I freeze these Cornbread Stuffing Muffins? 

Yes, these can be frozen. Allow them to come to room temperature, then wrap them in plastic individually and store them in the freezer for up to two months.

Before eating, let your cornbread stuffing muffins thaw in the fridge overnight and quickly warm them up in the oven.

overhead shot of Cornbread Stuffing Muffins on two plates topped with crispy sage

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
4 from 1 vote

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
Keyword brunch recipes, cornbread muffins, easy stuffing recipe, holiday recipes, meatless Thanksgiving, plant-based diet, seitan recipes, stuffing muffins, Thanksgiving side dishes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 muffins
Calories 340 kcal


  • 8 tablespoons butter divided
  • 4 ounces Sweet Earth Traditional Seitan Grounds
  • ½ teaspoon ground sage
  • 1 large yellow onion chopped (about 1 cup)
  • 4 ounces assorted mushrooms, such as cremini and shiitake chopped
  • Salt and freshly cracked black pepper
  • 1 clove garlic minced
  • 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


  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 lightly golden, about 5-7 minutes.

  4.  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.

  5. 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.

  6.  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. 

  7. 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.

  8. Allow to cool slightly, then run a butter knife around the edges to remove from pan. Garnish with remaining fried sage leaves.


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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  1. Betsey

    Would you use Italian sausage or breakfast sausage? Without the switch this looks like a great gluten-free stuffing for a lot of gluten intolerant folks at our dinner table.


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