Cranberry-Stuffing Savoury Holiday Cupcakes
Ingredients
For the Stuffing
- approx. 10 slices of whole wheat bread (about 1/2 – 3/4 of a loaf)
- 1 onion
- 4 shallots
- 4 celery stalks
- 2 garlic cloves
- 4 tbsp canola oil (or vegan butter such as Earth Balance)
- 1/2 cup chardonnay (we use Robert Mondavi)
- 1/2 cup chopped parsley
- 2 flax eggs (2 tbsp ground flax mixed with 6 tbsp water)
- 1 3/4 cup low-sodium vegetable broth (or as needed)
- 1/3 cup sultana raisins
- 1 tbsp poultry seasoning (yes, poultry seasoning is vegan!)
- salt & pepper
For the Cranberry
- use your favourite cranberry sauce recipe. We use OhSheGlow’s maple cranberry sauce (#11 in this holiday menu which uses fresh cranberries, maple syrup and a touch of balsamic vinegar)
Instructions
For the Stuffing
- Rip bread into small pieces and toast in the oven for 10min at 400 degrees
- In a skillet over medium heat saute garlic, onion, shallots and celery in oil or vegan butter until onions are translucent
- Add white wine and continue to cook over medium until wine is absorbed
- Combine onion mixture with bread in a large bowl and add parsley, poultry seasoning, raisins and flax eggs. Stir to combine.
- Add vegetable broth and stir.
For the Cupcakes
- Preheat oven to 350 and grease cupcake tin liberally.
- Fill cupcake wells with stuffing and make a little well in the middle of each for the cranberry sauce.
- Spoon cranberry sauce into stuffing cupcakes and cover pan with tinfoil.
- Bake covered for 20min, remove tinfoil, bake for another 20min uncovered.
- Let cool for approx 10minutes before removing from pan.