This time though I was ready to take on my own stuffing. I tried making stuffing once before; not bad, but not great either. Let's putting this way, I wouldn't go out of my way to make it again. So I decided NOW was the time to master stuffing (yes I'm a big dork), with two goals in mind: 1.) Use Muffins and 2.) 100% Vegan! Where would I get these vegan muffins though? What could be better than making homemade muffins using recipes from The 2011 Cookbook Challenge! That's right!
So I decided to make three kinds of muffins: corn, apple walnut, and pumpkin spice! I wanted to try something new - the addition of pumpkin bread into stuffing was intriguing!
I made a fantastic stuffing! Normally I'm not so confident about my recipes but this was seriously delicious! I found that making the stuffing moist enough was the key to making this so wonderful!
- 6 regular-sized apple walnut muffins, cubed and crumbled
- 1 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- fresh ground black pepper, to taste
- 1 tart apple, cored, chopped, and unpeeled
- 1 cup walnuts, chopped
- 1-1/2 - 2 cups vegetable stock, or more if needed
- Preheat oven to 325 degrees F.
- Heat oil in a large skillet and add the onion and celery. Cook on medium-high heat for about 10 minutes.
- Add the sage, rosemary, thyme, tarragon, parsley, salt and pepper. Stir to combine.
- Stir in the apple, cranberries, walnuts, and vegetable stock. Mix thoroughly.
- Transfer mixture to a casserole dish and drizzle with melted butter.
- Bake for aproximately 1 hour , or until the top is a golden-brown color.