Description
A unique twist on classic stuffing, these Thanksgiving Stuffing Muffins are portable, crispy on the outside, and soft on the inside, perfect for gatherings.
Ingredients
Scale
- 4 cups cubed bread
- 1 cup chopped celery
- 1 cup chopped onion
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup vegetable broth
- 2 beaten eggs
- 1/2 cup dried cranberries or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, combine the cubed bread, chopped celery, chopped onion, dried sage, dried thyme, salt, and black pepper.
- In another bowl, whisk together the vegetable broth and beaten eggs. Pour this mixture over the prepared bread mixture and mix until combined.
- Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full. Bake for 20-25 minutes or until golden brown.
- Allow to cool slightly before serving.
Notes
These muffins can be made ahead of time and stored in the refrigerator or frozen for later use. Reheat at 350°F before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg