Thanksgiving Stuffing Muffins
Transform your holiday feast with these irresistible Thanksgiving Stuffing Muffins, a creative twist on classic stuffing that's perfect for serving and sharing. Each muffin packs all the savory, herb-infused flavors of traditional stuffing into individually portioned bites, complete with a golden, crispy top. Made with sautéed onions, celery, garlic, and an aromatic blend of parsley, sage, thyme, and rosemary, these muffins are bound to fill your kitchen with the nostalgic scents of Thanksgiving. Moist and tender on the inside thanks to a rich broth-and-egg mixture, these stuffing muffins are an effortless make-ahead side dish that bakes to perfection in just 35 minutes. Ideal for portion control, buffet-style dinners, or even enjoying the leftovers, these stuffing muffins are a show-stopping addition to any holiday table.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 1 large, diced yellow onion
- 3 medium, diced celery stalks
- 2 minced garlic cloves
- 3 tablespoons, chopped fresh parsley
- 1 teaspoon, dried (or 1 tablespoon fresh, chopped) sage
- 1.5 teaspoons, dried (or 2 teaspoons fresh, chopped) thyme
- 1 teaspoon, chopped fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 10 cups day-old bread cubes
- 2.5 cups chicken or vegetable broth
- 3 large eggs
- 1 as needed non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with non-stick cooking spray or line with muffin liners.
In a large skillet, melt the butter over medium heat. Add the diced yellow onion and celery, and sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Remove the skillet from heat and stir in the parsley, sage, thyme, rosemary, salt, and ground black pepper.
In a large mixing bowl, add the day-old bread cubes. Pour the sautéed vegetable mixture over the bread, mixing to combine evenly.
In a separate bowl, whisk together the chicken or vegetable broth and eggs. Gradually pour this mixture over the bread, tossing gently until the bread is fully moistened but not overly soggy.
Evenly divide the stuffing mixture into the prepared muffin tin, pressing gently to pack each cup full.
Bake in the preheated oven for 30-35 minutes, or until the tops of the stuffing muffins are golden and crisp.
Remove the muffin tin from the oven and allow the muffins to cool for 5 minutes before carefully removing them from the tin.
Serve warm as a delightful and portable Thanksgiving side dish!
Nutrition Facts
Calories |
147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 494 mg | 21% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.6 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 108 mg | 2% | |
*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.
