Vegetarian Stuffing Cups

vegetarian stuffing cups
Dana Angelo White
Total Time: 50 min
Prep Time: 20 min
Cook Time: 30 min
Servings: 12

Nutrition Highlights (per serving)

117 calories
7g fat
12g carbs
3g protein
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Nutrition Facts
Servings: 12
Amount per serving  
Calories 117
% Daily Value*
Total Fat 7g 9%
Saturated Fat 3g 15%
Cholesterol 11mg 4%
Sodium 257mg 11%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 7%
Total Sugars 1g  
Includes 0g Added Sugars 0%
Protein 3g  
Vitamin D 0mcg 0%
Calcium 18mg 1%
Iron 1mg 6%
Potassium 110mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Inflated portions of savory stuffing are proof that you can get too much of a good thing, but can there be such thing as a healthy stuffing?

Serve up this vegetarian stuffing cup recipe at your next holiday party. Your guests will never miss all the fat and calories—they likely won't even realize. Pumpkin puree adds gorgeous color and flavor, plus helps keep each perfectly portioned serving from drying out. It also gives this dish an anti-inflammatory diet kick.


  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • ½ large onion, finely chopped
  • ¼ cup celery, finely chopped
  • 2 tablespoons fresh sage, chopped
  • 1 teaspoon dry thyme leaves
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup canned pumpkin puree
  • 4 cups day old bread, whole grain, cubed
  • 1 ½ cups low-sodium vegetable broth


  1. Preheat oven to 350F.

  2. Spray a 12-cup muffin pan with cooking spray and set aside.

  3. Place olive and butter in a medium skillet over medium heat.

  4. Add onion, celery, sage, and thyme; season with salt and pepper and sauté for 3 to 5 minutes, until onions are tender.

  5. Allow to cool for 5 minutes and transfer to a large bowl with bread cubes and pumpkin.

  6. Add 2/3 of the vegetable broth and mix gently.

  7. Continue to add more broth in small increments until it is all incorporated.

  8. Spoon mixture into muffin cups and cover pan with aluminum foil.

  9. Place in the oven and bake for 15 minutes.

  10. Remove foil and bake for an additional 15 minutes or until tops are golden brown.

  11. Allow to cool for at least 10 minutes before serving.

Ingredient Variations and Substitutions

To make this recipe gluten-free, use toasted slices of gluten-free bread.

Cooking and Serving Tips

This recipe makes perfectly portioned servings of stuffing so it’s easy to keep the calories and fat under control. For a simple prep tip, prepare the stuffing mixture ahead of time and bake just before serving.

If you have leftover canned pumpkin puree, use it up in healthy unexpected ways.

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