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