Description
Crispy-Edged Stuffing Muffins, also known as Stuffins, are individual portions of classic Thanksgiving stuffing made with hearty sourdough bread, fresh herbs, garlic, and parmesan cheese. Each muffin is baked to achieve a deliciously crispy outside with a soft, tender center, perfect for serving alongside turkey and gravy during holiday dinners.
Ingredients
Scale
Stuffing Base
- 16 ounces sourdough bread, sliced or torn into ½-inch cubes
- ½ cup (1 stick) unsalted butter
- 3 stalks celery, finely diced
- 1 medium yellow onion, finely diced
- 6 cloves garlic, finely chopped or grated
- ½ cup finely chopped fresh parsley
- ¼ cup finely chopped hardy fresh herbs (e.g. rosemary, sage, thyme, oregano)
- 1 cup finely grated parmesan
- 2 large eggs
- 1 – 1 ½ cups chicken or turkey broth/stock
- Kosher salt and ground black pepper, to season
- Nonstick cooking spray
Instructions
- Prepare the bread: Slice the sourdough bread into ½-inch cubes. Spread the cubes evenly on a baking sheet and leave uncovered for 1-2 days to dry out. Alternatively, place the baking sheet in the oven if it’s not in use, or use pre-dried bread as described in the notes.
- Preheat oven: When ready to bake, preheat the oven to 350°F (175°C) and position an oven rack in the upper third of the oven.
- Sauté aromatics: In a large pot or Dutch oven over medium heat, melt the butter. Add diced onions and celery, seasoning with 1 ½ teaspoons kosher salt and ground black pepper. Cook with occasional stirring for 5-7 minutes until softened and fragrant. Stir in the garlic and chopped fresh herbs and cook an additional 1-2 minutes until fragrant. Remove from heat.
- Combine stuffing mixture: Add the dried bread cubes, grated parmesan, and eggs to the pot with aromatics. Stir well to combine. Gradually add the chicken or turkey broth in ½ cup increments, mixing well after each addition until the bread cubes are softened but not soggy.
- Prepare muffin tin: Generously grease a nonstick muffin tin with cooking spray. Transfer the stuffing mixture into the muffin cups, packing gently using a spring-loaded cookie scoop or your fingers to shape the tops.
- Spray and bake: Lightly spritz the top of each stuffing muffin with nonstick cooking spray. Bake in the preheated oven for 30-35 minutes or until the tops are golden brown and crispy.
- Cool and serve: Remove the muffin tin from the oven and allow the stuffing muffins to cool slightly. If needed, run a knife around each to loosen before transferring to a serving tray. Serve warm, ideally topped with turkey gravy.
Notes
- These stuffing muffins offer the classic flavors of Thanksgiving stuffing in a convenient individual portion size.
- Using sourdough bread provides a hearty texture and flavor, but any rustic bread can be used.
- If you don’t have time to dry out bread cubes, bread can be toasted in the oven for 10-15 minutes at 300°F until dried and lightly crisp.
- Fresh herbs are key to vibrant flavor—use a mix of rosemary, sage, thyme, and oregano or your favorite hardy herbs.
- These muffins pair exceptionally well with turkey gravy for a delicious holiday side dish.
Nutrition
- Serving Size: 1 muffin
- Calories: 227
- Sugar: 2.8 g
- Sodium: 449 mg
- Fat: 11.5 g
- Saturated Fat: 6.5 g
- Unsaturated Fat: 5.0 g
- Trans Fat: 0 g
- Carbohydrates: 22.7 g
- Fiber: 1.4 g
- Protein: 8.6 g
- Cholesterol: 56.7 mg
