Thanksgiving Stuffing Muffins Recipe
Thanksgiving stuffing is a classic, but why not add a modern twist with stuffing muffins? These individually portioned bites offer all the comforting flavors of traditional stuffing in a fun, grab-and-go format. Perfectly crisp on the outside and soft inside, they’re ideal for portion control and make serving a breeze. Pair them with turkey, gravy, or cranberry sauce for a Thanksgiving side dish that stands out!
Ingredients:
- 1 loaf of day-old bread, cubed (about 8 cups)
- 1 cup chicken or vegetable broth
- 1/2 cup unsalted butter
- 1 medium onion, finely diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1 tbsp fresh sage, chopped (or 1 tsp dried)
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs, lightly beaten
Instructions:
- Prepare Bread: Preheat oven to 300°F (150°C). Spread cubed bread on a baking sheet and toast for 15-20 minutes until lightly golden and dry. Let cool.
- Cook Aromatics: In a skillet, melt butter over medium heat. Add onion, celery, and garlic, cooking until softened (about 5-7 minutes). Stir in parsley, sage, thyme, salt, and pepper. Remove from heat.
- Combine Mixture: In a large bowl, mix toasted bread cubes with the sautéed vegetables. Add beaten eggs and broth gradually, tossing to moisten the bread evenly.
- Fill Muffin Tin: Grease a standard muffin tin. Pack stuffing mixture firmly into each well, mounding slightly on top.
- Bake: Increase oven temperature to 375°F (190°C). Bake muffins for 20-25 minutes until golden and crisp on top.
- Serve: Let cool slightly before removing from the tin. Garnish with fresh parsley if desired.
Pro Tip: Make these ahead by assembling the mixture the day before and refrigerating overnight. Simply bake fresh before serving!
