It’s rare that I post recipe roundups over here, but I just couldn’t help myself today. I can’t have you missing any of the Thanksgiving goodness I’ve posted over the last few years. Maybe you’re trying to finalize your menu and are looking for a veg-friendly main dish? Maybe you want something special for breakfast? Or, maybe you’re still scrambling to come up with your entire menu?

Oh wait, that’s me.

In any event, here are some of your favorites from throughout the years and a handful of recipes from this fall. Enjoy!!

Thanksgiving Breakfast:

Fluffy Pumpkin Spice Pancakes

gluten-free pumpkin spice pancakes | edible perspective

Single Serving Pumpkin Muffin with Pumpkin Crumble

Cinnamon Roll Pancakes

The Best Ever Pumpkin Oatmeal

The Best Ever Pumpkin Oatmeal | edibleperspective.com #vegan #glutenfree

Apple Spice Crumb Cake

Blueberry Pecan Cornbread Bread Pudding

Buttermilk Pear Upside Down Cake (breakfast or dessert)

Buttermilk Pear Upside Down Cake | edibleperspective.com

Everything Doughnuts

Pumpkin Buckwheat Bake For Two

Cornbread Waffles

Gingerbread Buckwheat Cake with Almond Butter Glaze

Breakfast Friday >> Gingerbread Buckwheat Cake | edibleperspective.com

Thanksgiving Side Dishes:

Easy Cornbread Muffins

Easy Cornbread Muffins | edibleperspective.com

Rosemary Everything Quick Bread

Easy Vegan Gravy and Mashed Potatoes

Vegan Butternut Squash Scalloped Potatoes

Herb Bread Baked Stuffing

Bread Stuffing Muffin Cups

Bread Stuffing Muffin Cups | edibleperspective.com

Sage + Garlic Whipped Sweet Potatoes

Vanilla Bean Honey Butter Sweet Potatoes

Sweet Orange Kale Salad

Sweet Orange Kale Salad | edibleperspective.com

Collard Greens + Butter Beans

Roasted Garlic Green Beans with Lemon + Parmesan

Polenta Crostini with Butternut Squash, Ricotta + Sage

Polenta Crostini with Butternut Squash, Ricotta + Sage | edibleperspective.com #glutenfree #thanksgiving

Thanksgiving Main Dishes:

Lentil Rice Veggie Loaf

Lentil Rice Veggie Loaf | edibleperspective.com #thanksgiving

Meatloaf Veggie Burgers with Mashed Potatoes + Gravy

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | edibleperspective.com #vegan #glutenfree #thanksgiving

Delicata Squash with Quinoa Stuffing

stuffed delicata squash with quinoa stuffing | edibleperspective.com

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing | edibleperspective.com

Thanksgiving Desserts:

Pumpkin Spice Swirl Brownies

Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree

Chocolate Chip Cookies with Pistachios

Pumpkin Oatmeal Cookie S’mores (3-ways!)

Pumpkin Oatmeal Cookie S'mores | edibleperspective.com

Vanilla Bean Pumpkin Pie with Oatmeal Crust

Vanilla Bean Chai Spice Pudding

Vegan Pumpkin Chia Pudding

vanilla bean chai spice pumpkin pudding | edible perspective

Carrot Cake with Cream Cheese Frosting or Carrot Cake with (dairy free) Maple Cashew Cream Frosting

Pumpkin Pie Milkshakes

Chocolate Almond Meal Cake with Chocolate Whipped Coconut Cream

Chocolate Almond Meal Cake with Chocolate Whipped Frosting | edibleperspective.com

Orange Honey Corn Cake

Soft Batch Pumpkin Spice Cookies

Soft Batch Pumpkin Spice Cookies | edibleperspective.com #vegan #glutenfree

What’s on your menu this year? Dish it.

Ashley

Nothing like shoving one last Thanksgiving recipe in your face this week, right?

Did I make it in time? Have you done all your shopping yet? That would be a big N-O-P-E for me. I haven’t even decided what I’m making!

Bread Stuffing Muffin Cups | edibleperspective.com

I do know one thing, though. There has to be—has.to.be.—stuffing. I’m guessing you knew I was going to say that? So here is my “traditional” bread stuffing recipe for this year.

It starts with an incredibly simple bread that is based off the savory doughnuts from my BOOK [<—shameless plug—great for holiday gifts—so shameless]. The bread is springy and light and could actually be a great “dinner roll” addition if you’re hosting guests who eat gluten-free and you don’t feel like spending $5.99 for sub-par, frozen, dry, gluten-free bread.

Or, you can make the bread and turn it into these stuffing cups. <--- Yah, do that!

Bread Stuffing Muffin Cups | edibleperspective.com

The cubes are held together with a mixture of eggs, vegetable broth, and butter. Easy! And mixed together with a classic carrot, celery, sage, thyme mixture with a new addition of kale! Booyah. Snuck that right in there. You didn’t even see it coming.

Bread Stuffing Muffin Cups | edibleperspective.com

Print this!

Bread Stuffing Muffin Cups

gluten-free, dairy free option // yields 6-10 muffin cups

for the bread:

1/2 cup gluten-free oat flour
1/3 cup almond meal
1/3 cup sweet rice flour
1 teaspoon baking powder
3/4 teaspoon dried parsley
1/4 teaspoon garlic powder granules
1/4 teaspoon dried marjoram
1/2 teaspoon salt + pepper
2 large eggs
5 tablespoons unsweetened almond milk, or 2%
3 tablespoons unsweetened applesauce
2 tablespoons butter, melted + slightly cooled

for the stuffing cups:

2 tablespoons butter, divided
3 tablespoons diced shallot
1/2 cup diced carrot
1/2 cup diced celery
1 teaspoon minced garlic
1 teaspoon chopped sage
1/2 teaspoon chopped thyme
1/8-1/4 teaspoon salt + pepper
2 cups chopped kale
1 1/2 large eggs
1/4 cup + 2 tablespoons no-sodium vegetable broth

for the bread: Preheat your oven to 350* F and grease a 9-inch baking pan. In a large bowl mix together the flours, baking powder, and spices. In another bowl whisk together the eggs, milk, applesauce, and butter. Pour the wet into the dry and whisk until you no longer see dry flour. Avoid over stirring. Evenly pour the batter into your pan and bake for 22-26 minutes until a toothpick comes out clean. The edges will be golden brown and the top will be cracked. Allow to cool for 15-20 minutes then slice into 1/2-inch sized cubes with a sharp knife.

for the stuffing cups: While the bread cools place a large pan over medium heat with 1 tablespoon of butter. Once hot add in the shallot and stir for 2-3 minutes until just starting to brown. Add in the carrot and celery and cook for 5-6 minutes, stirring frequently. Add in the garlic, herbs, and a big pinch of salt and pepper and stir for another minute. Add in the kale and stir for another 2-3 minutes, until just starting to wilt. Set mixture aside.

Place the bread cubes on a baking sheet [still at 350* F] for 12-15 minutes, turning once, until golden brown and the edges feel toasted. Set aside to cool for 5-10 minutes.

Melt the last tablespoon of butter and let slightly cool. Whisk together the eggs then whisk in the broth and melted butter. Place the bread cubes in a large bowl with the carrot mixture and pour the egg mixture over top. Gently fold the mixture together with a large spoon until fully coated. Add another 1-2 tablespoons broth if the cubes seem dry. Place muffin liners in a muffin tin and fill with the stuffing mixture pressing down lightly on the top bread pieces. Bake for 20-30 minutes [depending on how full your cups are – mine took 26 minutes for 6 muffin cups] until the tops feel set and are golden brown and starting to crisp. Let cool for 5-8 minutes before serving. They will firm up a bit as they cool.

notes: Sub olive oil to make this dairy free. Depending on the size of your muffin liners and how high you fill them the amount you end up with will vary as will bake time. This recipe can be easily doubled and also baked in a 9x9 pan [per 1 recipe] instead of muffin cups. Bake time may increase. To measure 1/2 egg, whisk the whole egg then place in a liquid measuring cup and measure out half the liquid and add to the other whole egg.

Bread Stuffing Muffin Cups | edibleperspective.com

Be on the lookout for a Thanksgiving Recipe photo album that I’ll be posting on Facebook by this afternoon.

And for a little Thanksgiving link love around the web. Here’s what I’ve craving from some of my favorites:

mains + sides + salads: