Description
Elevate your Friendsgiving gathering with these delightful stuffing muffins, a modern twist on a classic dish. Each muffin boasts a crispy exterior and a fluffy, flavor-packed interior, combining savory herbs, hearty bread, and optional bursts of dried cranberries. Perfect as a side dish or snack, these irresistible muffins will leave your guests wanting more!
Ingredients
Scale
- 4 cups stale bread cubes (about 1 loaf sourdough or ciabatta)
- 1 cup low-sodium chicken broth
- 1 medium diced onion
- 2 celery stalks, finely chopped
- 1/2 cup fresh herbs (sage, thyme, parsley mix)
- 2 large eggs, beaten
- 1/2 cup dried cranberries (optional)
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin tin with nonstick spray or liners.
- In a skillet over medium heat, melt butter and sauté the diced onions and chopped celery until softened (5-7 minutes).
- In a mixing bowl, combine stale bread cubes, sautéed vegetables, fresh herbs, and dried cranberries. Gradually mix in chicken broth until moist but not soggy.
- Stir in beaten eggs thoroughly to bind the mixture.
- Spoon the mixture into muffin cups, filling them three-quarters full and pressing down slightly.
- Bake for 20-25 minutes until tops are golden brown. Cool slightly before serving.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 130
- Sugar: 3g
- Sodium: 280mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Use day-old bread for better absorption of flavors. Consider adding cooked sausage or bacon for extra heartiness. Customize flavors by using different herbs like rosemary or adding nuts for texture.