Cheesy Stuffing Cups
Transform your holiday side dish game with these irresistibly crispy and cheesy stuffing cups! Perfectly portioned in a muffin tin, these savory bites combine tender bread cubes, sautéed celery, onion, and garlic with the warm, aromatic flavors of thyme and sage. A generous helping of shredded cheddar cheese adds creamy richness, while a golden crust elevates each cup to perfection. Easy to make in under 40 minutes, these stuffing cups are the ultimate crowd-pleaser, ideal for Thanksgiving, Christmas, or any cozy dinner party. Garnish with fresh parsley for a touch of brightness, and serve these individual portions warm for maximum flavor. These cheesy stuffing cups are a delicious fusion of comfort food meets culinary elegance!
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 2 stalks Celery
- 1 medium Onion
- 3 cloves Garlic
- 1 teaspoon Dried thyme
- 1 teaspoon Dried sage
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cups Bread cubes
- 1.5 cups Chicken broth
- 1.5 cups Shredded cheddar cheese
- 2 large Eggs
- 2 tablespoons Fresh parsley (optional, for garnish)
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin with cooking spray.
In a large skillet over medium heat, melt the butter. Add the finely chopped celery and onion, and cook for 5-7 minutes, stirring occasionally, until softened.
Stir in minced garlic, thyme, sage, salt, and black pepper. Cook for another 1-2 minutes until the garlic is fragrant. Remove from heat.
In a large mixing bowl, combine the bread cubes with the cooked celery and onion mixture. Toss to evenly coat.
Pour the chicken broth over the bread mixture and gently stir to moisten the bread. Add the shredded cheddar cheese, reserving about 1/4 cup for topping, and mix well.
In a small bowl, whisk the eggs, then pour them into the bread mixture. Stir until the mixture is evenly combined.
Spoon the stuffing mixture evenly into the prepared muffin tin, filling each cup to the top and pressing it down gently. Sprinkle the reserved cheese on top of each cup.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and slightly crispy.
Remove the muffin tin from the oven and let the stuffing cups cool for 5 minutes. Carefully remove each one using a spoon or butter knife.
Garnish with chopped fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
5078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.2 g | 189% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 10690 mg | 465% | |
| Total Carbohydrate | 748.5 g | 272% | |
| Dietary Fiber | 51.7 g | 185% | |
| Total Sugars | 56.9 g | ||
| Protein | 207.3 g | 415% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 2343 mg | 180% | |
| Iron | 52.2 mg | 290% | |
| Potassium | 2275 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
