Stuffing Muffins
Elevated, portable stuffing muffins that combine the soul of comfort food with the joy of finger food, perfect for any occasion.
Ingredients
Main Ingredients
- 10 slices slices of bread, cut into cubes (use sturdy bread like sourdough or whole wheat for more texture) Stale bread works wonderfully; if fresh, toast lightly before cubing.
- 1/4 cup unsalted butter (room temperature for easy mixing; I recommend Kerrygold) Olive oil can be substituted for a dairy-free option.
- 3 cloves garlic, minced (fresh is best for depth of flavor)
- 1 1/2 cups chopped celery Feel free to experiment with vegetables.
- 1 cup chopped yellow onion
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp ground sage For a twist, try swapping with thyme or adding rosemary.
- 1/2 tsp dried minced onion
- 1/2 tsp salt Use lower sodium options if necessary.
- 1/4 tsp ground black pepper
- 2 large eggs (at room temperature for better incorporation) Flax eggs can be used as a substitute.
- 2 cups chicken broth or vegetable broth or water Homemade broth makes a significant difference!
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Spray a muffin pan with nonstick cooking spray.
- Spread the cubed bread onto a baking sheet in a single layer. Bake for 12-15 minutes, tossing halfway through, until lightly toasted.
- Increase the oven temperature to 350°F (175°C). In a skillet over medium-high heat, melt the butter. Add garlic, onion, and celery; cook until softened, about 4-5 minutes.
- Add dried parsley, garlic powder, sage, minced onion, salt, and pepper to the skillet; stir to combine and sauté for an additional minute.
- In a separate bowl, whisk together the eggs and chicken broth until well combined.
- In a large bowl, add your toasted bread and pour in the cooked vegetable mixture, followed by the egg mixture. Toss everything gently.
- Divide the mixture into the prepared muffin pan, pressing down lightly to ensure they hold together.
- Bake for 28-32 minutes, or until golden brown on top and firm to the touch.
- Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
These muffins are best served warm, and they can be assembled a day in advance. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently in the oven.