Easy Stuffin’ Muffins
Everyone loves stuffing right? Well, another way to enjoy this popular Thanksgiving staple is by serving your guests “personal” stuffing baked in a muffin cup! So tasty and fun, these little cuties will be gobbled up in a flash…so do get ready to make a second batch!
Recipe adapted from: Stuffing Muffins-Food Network Magazine, November 2010
Yield: about 12 large muffins (depending on size of muffin liners)
Recipe adapted from: Stuffing Muffins-Food Network Magazine, November 2010
Yield: about 12 large muffins (depending on size of muffin liners)
Ingredients
- About 12 large paper muffin liners as size of liners can vary, may need a few more
- Olive oil spray
- 1/4 cup butter 1/2 stick
- 2 medium onions finely chopped
- 1 large stalk celery finely chopped
- 2 large carrots finely chopped
- 1 medium apple cored and finely chopped (peel if desired)
- 4-5 cups chicken turkey or vegetable broth or stock (add a bit more if you want more moisture)
- 1 teaspoon dried thyme crumbled
- 1 teaspoon dried sage crumbled
- 1/2 teaspoon dried marjoram crumbled
- 1/2 teaspoon ground rosemary
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon freshly cracked pepper or to taste
- 8 cups stale bread cubes sourdough, wheat, white, etc.
- 2 eggs lightly beaten
- 1/2 cup finely chopped fresh parsley
- 2 tablespoons butter cut into bits
Instructions
- Preheat oven to 375 degrees F. Arrange muffin liners in 2 medium baking dishes. Lightly coat liners with olive oil spray.
- Melt butter in a large sauté pan over medium setting. Sauté onions, celery, carrots and apples for about 8 minutes or until softened. Stir in broth and spices; simmer for 5 minutes.
- In a large bowl, combine bread cubes with eggs. Stir in vegetable-broth mixture and parsley, making sure bread cubes are completely moistened. (Add a bit more broth if too dry.)
- Mound stuffing mixture into muffin liners. Cover with foil; bake for 30 minutes. Uncover; dot with butter. Bake for an additional 15 minutes or until stuffing is golden brown.
Notes
Make Ahead and Storage Tips: stuffing mixture is best prepared prior to baking to prevent sogginess. Leftover muffins may be reheated, covered at 325 degrees F for about 15 minutes or until hot. (Sprinkle each muffin with a bit of broth for added moisture.) Muffins may be frozen for up to 4 months.
Go for variety! The sky’s the limit when it comes to what goes into your stuffing! As my family prefers a more traditional stuffing, I stuck with just the basics for this version. Feel free to experiment with your favorite combos of nuts, fresh or dried fruits, fresh herbs and spices. Adding diced roasted veggies such as butternut squash, eggplant, peppers, fennel, parsnips, etc. will add wonderful flavor and texture. Crumbled cooked sausage or sautéed mushrooms would be delicious additions as well. If you like cheese in your stuffing, think about experimenting with Asiago, Manchego, Parmesan or Gruyere.
If you find the stuffing mixture is too dry, add a bit more broth or stock.
Time Saver Tip: instead of cutting up your own bread, you can use pre-packaged stuffing bread cubes.
