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Cornbread Stuffing Muffins on plate topped with crispy sage

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

Ingredients

  • 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

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 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.