Oh, the holidays! You know, I used to dread serving stuffing. It felt like such a production – getting it out of the big pan, making sure everyone got a decent scoop without it crumbling everywhere. It was always a bit of a mess! But then I discovered these amazing Thanksgiving Stuffing Muffins – Easy to Serve! Seriously, folks, these little guys are a total game-changer. They’re perfectly portioned, super cute, and make your holiday table look so chic. No more fighting over the last bit of stuffing!
Why You’ll Love These Thanksgiving Stuffing Muffins
Honestly, what’s not to love about these little gems? They’re pure genius for a few reasons:
- Super Convenient: No more scooping! Everyone gets their own perfect portion. Easy peasy.
- Portion Control: These muffins are ideal for easy serving, especially with a big crowd.
- Deliciously Savory: All the classic stuffing flavors you adore, baked to golden perfection.
- Festive & Fun: They just look so darn cute on the holiday table! Perfect for any celebration.
Gather Your Ingredients for Thanksgiving Stuffing Muffins
Alright, let’s get our mise en place ready! To whip up these little bundles of joy, you’ll need to grab a few things. Don’t worry, they’re all pretty standard stuff you probably already have hanging around the pantry. Here’s what you’ll need:
- 1 cup butter (I like to melt it beforehand)
- 1 cup yellow onion, finely chopped
- 1 cup celery, also finely chopped
- 1 teaspoon salt (or to your taste, really!)
- 1/2 teaspoon black pepper, freshly ground if you have it
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 12 cups dry bread cubes (I’ll chat more about this later, but any good dry bread works!)
- 2 1/2 cups chicken broth (or vegetable broth if you’re going meatless)
- 2 large eggs, give them a good whisking until they’re beaten
See? Nothing too crazy. Having these all lined up makes the whole process so much smoother, trust me!
Step-by-Step Guide to Making Thanksgiving Stuffing Muffins
Alright, let’s get down to business! Making these amazing Thanksgiving Stuffing Muffins is ridiculously easy. You’ll be amazed at how quickly they come together, and the smell that fills your kitchen? Pure bliss! Just follow these simple steps, and you’ll have perfect stuffing portions in no time. And hey, if you’re looking for more easy holiday ideas, you should totally check out these easy Thanksgiving side dishes – they’re lifesavers!
Preheating and Preparing the Muffin Tin
First things first, get that oven preheating to 350°F (that’s 175°C). While it’s warming up, grab your muffin tin and give it a good grease. I like to use non-stick spray or a little bit of butter and flour to make sure nothing sticks. You want those muffins to pop right out!
Sautéing Aromatics for Flavorful Thanksgiving Stuffing Muffins
Now, grab a big skillet and melt that butter over medium heat. Toss in your chopped onion and celery. Cook ’em down until they’re nice and soft, about 5-7 minutes. You want them tender, not mushy! Then, stir in your salt, pepper, sage, thyme, and rosemary. Let that cook for just another minute until you can really smell those herbs waking up. That’s where all that delicious flavor starts!
Combining the Bread and Wet Ingredients
In a really big bowl – you know, one of those serving bowl monsters – dump in your dry bread cubes. Now, add that yummy onion and celery mixture you just made to the bread. Give it a good toss to coat those bread pieces. In a separate little bowl, whisk together your chicken broth and those beaten eggs. Pour this liquid magic all over the bread and veggie mix. Gently toss everything together until all those bread cubes are nicely moistened. Don’t mash it; just a gentle toss!
Portioning and Baking Your Thanksgiving Stuffing Muffins
Okay, time to get these into their cute little muffin cups! Spoon the stuffing mixture evenly into each of the 12 prepared muffin cups. Don’t pack it down too tight; we want them to be a little fluffy. Pop that muffin tin into your preheated oven and bake for about 25 to 30 minutes. You’re looking for them to be golden brown on top and heated all the way through. They’ll smell absolutely divine!
Cooling and Serving the Muffins
Once they’re perfectly golden, carefully take the muffin tin out of the oven. Let them hang out in the tin for about 5 minutes – this little rest helps them firm up so they don’t fall apart. Then, gently loosen the edges with a knife and lift those gorgeous muffins out onto a cooling rack, or right onto your serving platter if you’re feeling brave!
Tips for Perfect Thanksgiving Stuffing Muffins
You know, even though these are super easy, a few little tricks can make your Thanksgiving Stuffing Muffins truly next-level! Trust me on this. First off, the bread is key. Don’t use fresh bread; it’ll get mushy. You want it good and stale, almost toasted. French baguettes, sourdough, even a good challah work wonderfully. Cut it into cubes and let it air dry for a day or two, or pop it in a low oven for a bit. Also, don’t overmix the stuffing once you add the liquid! Just a gentle toss until everything is moistened. Overmixing can make them dense instead of fluffy. And for extra oomph? Add some chopped cooked apple, dried cranberries, or even some crumbled cooked sausage or bacon – delicious ideas that pair wonderfully with a classic like herb butter roast turkey!
Ingredient Notes and Substitutions for Your Stuffing Muffins
Okay, let’s chat about these ingredients for a sec. It’s all pretty straightforward, but sometimes a little tweak makes all the difference, right? For the bread, like I mentioned, good and stale is best. Day-old French bread, a sturdy sourdough, or even cornbread cubes work like a charm. If your bread is fresh, just toast it in a 300°F oven for about 15-20 minutes until it’s nice and dry. For the broth, chicken is classic and gives it a lovely savory depth. But hey, if you’re making these for your vegetarian pals, a good quality vegetable broth works perfectly! You won’t miss a beat flavor-wise. And while sage, thyme, and rosemary are traditional and totally yummy, feel free to play around with your favorite dried herbs. A pinch of marjoram or poultry seasoning could be fun too!
Making Ahead and Storing Your Thanksgiving Stuffing Muffins
Here’s the really brilliant part about these Thanksgiving Stuffing Muffins: you can totally make them ahead! This is a lifesaver when you’re juggling a big holiday meal. You can bake them completely, let them cool down, and then store them in an airtight container at room temperature for up to two days. Or, if you need to keep them longer, pop them in the fridge! They hold up really well, which means one less thing to stress about on Thanksgiving Day!
When it’s time to serve, just pop those cooled muffins onto a baking sheet and warm them up in a 300°F (150°C) oven for about 10-15 minutes, or until they’re nice and toasty. Honestly, they taste almost as good as when they’re fresh out of the oven. Easy peasy!
Frequently Asked Questions about Thanksgiving Stuffing Muffins
Okay, I know sometimes you just have a few little questions buzzing around, and that’s totally normal! Here are some things I get asked a lot about these yummy stuffing muffins. If you’ve got more, just drop them in the comments! For even more holiday inspiration, check out these other great Thanksgiving side dish recipes!
Can I make these Thanksgiving Stuffing Muffins vegetarian?
Absolutely! It’s super simple. Just swap out the chicken broth for a good quality vegetable broth. That’s pretty much it! All the savory goodness, but totally meat-free and vegetarian-friendly. So easy, right?
What kind of bread is best for stuffing muffins?
You know, the key is *dry* bread, not plain ol’ fresh bread. Stale is your friend here! Day-old French bread, a nice crusty sourdough, or even cornbread cubes work like a dream. If your bread is fresh, just cube it up and lay it out on a baking sheet in a low oven (like 300°F) for about 15-20 minutes until it’s nice and dry. That’s what gives them the perfect texture!
How do I reheat leftover stuffing muffins?
Reheating is a breeze! Just pop your cooled muffins onto a baking sheet and warm them up in a 300°F (150°C) oven for about 10-15 minutes. They’ll get all toasty and delicious again, almost like they just came out of the oven the first time. Perfect for those next-day holiday leftovers!
Estimated Nutritional Information
Okay, so when you’re whipping up these delightful Thanksgiving Stuffing Muffins, it’s good to have an idea of what you’re digging into! Keep in mind these numbers are just estimates, because, you know, bread choices and exact butter amounts can make a little difference. But generally, you’re looking at roughly 250 calories per muffin. You’ll get about 15g of fat, 5g of protein, and 25g of carbohydrates, with around 450mg of sodium. It’s all pretty standard stuff for a yummy side dish!
Serve Your Thanksgiving Stuffing Muffins with These Ideas
These adorable Thanksgiving Stuffing Muffins aren’t just cute, they’re the perfect sidekick to all your holiday favorites! Imagine them nestled right next to a big, juicy roasted turkey. They’re also divine with a heaping spoonful of creamy garlic mashed potatoes, or alongside some glazed ham. Seriously, they just make everything feel a little more special and a whole lot easier to serve!
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Thanksgiving Stuffing Muffins
- Total Time: 50 min
- Yield: 12 muffins
- Diet: Vegetarian
Description
Easy-to-serve stuffing muffins perfect for Thanksgiving or any holiday meal.
Ingredients
- 1 cup butter
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 12 cups dry bread cubes
- 2 1/2 cups chicken broth
- 2 large eggs, beaten
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin.
- Melt butter in a large skillet over medium heat. Add onion and celery and cook until softened, about 5-7 minutes.
- Stir in salt, pepper, sage, thyme, and rosemary. Cook for 1 minute more until fragrant.
- In a large bowl, combine bread cubes and the onion-celery mixture.
- In a separate bowl, whisk together chicken broth and beaten eggs. Pour over the bread mixture and toss to combine.
- Spoon the stuffing mixture evenly into the prepared muffin cups.
- Bake for 25-30 minutes, or until golden brown and heated through.
- Let cool slightly before removing from the muffin tin.
Notes
- You can use any type of dry bread for the cubes, such as French bread, sourdough, or cornbread.
- For a richer flavor, you can add cooked sausage or bacon to the stuffing mixture.
- These muffins can be made ahead of time and reheated before serving.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
