Description

Elevate your Friendsgiving celebration with these delightful stuffing muffins. Crispy on the outside and soft on the inside, they combine traditional stuffing flavors into perfectly portioned bites. Infused with fresh herbs, savory vegetables, and a hint of butter, each muffin promises to warm your heart and impress your guests. Perfect as a side dish or appetizer, these stuffing muffins capture the essence of Thanksgiving in every bite.

Ingredients

Scale

4 cups day-old bread cubes (sourdough or baguette)
1 cup low-sodium vegetable broth
1 cup chopped celery
1 cup chopped sweet onion
2 tbsp fresh thyme (or 1 tsp dried thyme)
2 tbsp fresh sage (or 1 tsp dried sage)
¼ cup fresh parsley, chopped
2 large eggs
4 tbsp unsalted butter, melted

Instructions

Preheat oven to 350°F (175°C) and grease a muffin tin.
In a skillet, melt 2 tbsp butter over medium heat. Sauté chopped onions and celery until softened (about 5 minutes).
In a large bowl, combine bread cubes with sautéed vegetables and herbs.
In another bowl, whisk together vegetable broth and eggs; pour over the bread mixture and stir until moistened.
Fill muffin cups three-quarters full with the mixture; drizzle remaining melted butter on top.
Bake for 25-30 minutes until golden brown; let cool slightly before serving.

Nutrition

Serving Size: 1 muffin (60g)
Calories: 150
Sugar: 1g
Sodium: 230mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg

Keywords: For added flavor, consider mixing in cooked sausage or cranberries. Allow muffins to cool in the tin for easier handling.