Description
These Stuffing Muffins are a convenient and delicious twist on traditional holiday stuffing. Featuring toasted bread cubes combined with savory sautéed vegetables and herbs, then baked in a muffin tin for perfectly crispy edges and a moist interior. Ideal for individual servings and perfect for festive gatherings or weeknight dinners.
Ingredients
Bread and Butter
- 10 slices bread (cut into cubes, about 10 cups)
- ¼ cup unsalted butter
Vegetables
- 3 garlic cloves (minced)
- 1 ½ cups chopped celery
- 1 cup chopped yellow onion
Spices & Seasonings
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp ground sage
- ½ tsp dried minced onion
- ½ tsp salt
- ¼ tsp ground black pepper
Other Ingredients
- 2 large eggs
- 2 cups chicken broth (vegetable broth or water can be used as substitutes)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Spray a muffin pan with nonstick cooking spray to prevent sticking.
- Cube the Bread: Cut 10 slices of bread into small cubes, measuring approximately 10 cups total. This will form the base for the stuffing muffins.
- Toast the Bread Cubes: Spread the bread cubes evenly on a baking sheet in a single layer. Bake for 12-15 minutes, flipping halfway through, until the bread is toasted and slightly crispy. Then increase the oven temperature to 350°F (177°C) for the final baking.
- Sauté the Vegetables: In a large skillet or pot, melt ¼ cup of unsalted butter over medium-high heat. Add minced garlic, chopped yellow onion, and chopped celery. Cook until the vegetables are soft and translucent, about 5-7 minutes.
- Add the Spices: Stir in dried parsley, garlic powder, ground sage, dried minced onion, salt, and ground black pepper to the sautéed veggies. Mix well to combine and allow the spices to bloom in the heat.
- Prepare the Egg Mixture: In a medium bowl, whisk together the 2 large eggs and 2 cups of chicken broth until well combined. This mixture helps bind the stuffing.
- Combine Ingredients: In a large bowl, combine the toasted bread cubes and the cooked vegetable-spice mixture. Pour in the egg-broth mixture and toss everything thoroughly to coat all the bread pieces evenly.
- Fill Muffin Pan: Spoon the stuffing mixture into the prepared muffin pan. Press firmly on the bottom to pack the stuffing tightly, then fill the tops gently to mound slightly.
- Bake the Muffins: Bake at 350°F (177°C) for 28-32 minutes, or until the tops develop golden brown, crispy edges and the centers are set.
- Cool and Serve: Remove the muffins from the oven and let them cool in the pan for 10 minutes. Then carefully transfer the muffins to a wire rack to cool completely before serving.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- To add more flavor, consider tossing in cooked sausage or mushrooms with the vegetables.
- Ensure bread cubes are well toasted to avoid soggy stuffing muffins.
- These muffins can be made ahead and reheated in the oven before serving.
- Use stale bread for best texture if possible.
- Prep Time: 10 minutes
- Cook Time: 17 minutes (toasting bread) + 30 minutes (baking stuffing muffins) = 47 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
