Description
This stuffing muffins recipe transforms traditional flavors into easy, individual portions, offering perfectly crispy edges and moist centers. It is a lifesaver for busy families and makes any table feel special, even on a weeknight.
Ingredients
- 6 cups (450g) cubed rustic bread (like sourdough or French)
- 1.75 cups (415ml) chicken or vegetable broth
- 4 tablespoons (55g) unsalted butter (or plant-based alternative)
- 1 cup (120g) diced celery
- 1 cup (160g) diced yellow onion
- 2 large (100g) eggs, lightly beaten
- 2 teaspoons (6g) poultry seasoning
- 0.5 teaspoon (3g) salt
- 0.25 teaspoon (0.5g) black pepper
- 0.5 lb (225g) cooked, crumbled turkey or breakfast sausage (optional)
- 0.5 cup (70g) dried cranberries or apricots (optional)
- 0.5 cup (60g) chopped pecans or walnuts (optional)
- 1 tablespoon (2g) chopped fresh sage, thyme, or parsley (optional)
Instructions
- Preheat Oven & Prep Muffin Tin: Preheat your oven to 190°C (375°F). Lightly grease a 12-cup standard muffin tin (non-stick spray recommended).
- Sauté Aromatics: Melt 4 tablespoons (55g) butter in a large skillet or Dutch oven over medium heat. Add 1 cup diced celery and 1 cup diced onion, cooking for 5-7 minutes until softened and translucent. Remove from heat.
- Combine Dry Ingredients: In a very large bowl, combine 6 cups cubed stale bread, the cooked celery and onion, 2 teaspoons poultry seasoning, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Toss gently to distribute the seasonings evenly.
- Add Liquids & Mix: In a separate medium bowl, whisk together 2 large eggs and 1.75 cups (415ml) chicken or vegetable broth. Pour the liquid mixture over the bread and vegetable mixture. Mix gently until all bread cubes are moistened. (Avoid overmixing to prevent a dense texture).
- Fill Muffin Tin: Spoon the stuffing mixture evenly into the prepared muffin cups, filling each almost to the top. Lightly press down to ensure they hold their shape during baking.
- Bake Until Golden: Bake for 20-25 minutes, or until the stuffing muffins are golden brown on top and firm to the touch, with slightly crispy edges and moist centers.
Notes
If the mixture feels too dry before baking, add 1-2 tablespoons more broth. If too wet, ensure bread was truly stale or bake an extra 5 minutes. For vegan option, use plant-based butter, vegetable broth, and flax eggs. For low-carb, use keto-friendly bread. Consider organic whole wheat bread for fiber, low-sodium broth to control salt, or lean turkey sausage for protein. Fresh sage, thyme, and rosemary add festive notes for fall/winter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200 calories
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 40 mg
Keywords: stuffing muffins, easy stuffing, holiday side, individual portions, crispy edges, moist center, weeknight meal, make ahead, savory muffins, fall recipe