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Savory Stuffing Muffins: 10 amazing holiday bites

Savory Stuffing Muffins

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Create unique, savory stuffing muffins for your next gathering! These herb-infused, broth-moistened delights are baked in muffin tins, offering an easy-to-serve side dish perfect for holidays and parties. They bring a delightful twist to traditional stuffing.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • 6 cups cubed day-old bread (such as French bread or sourdough)
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups chicken or vegetable broth
  • 1/4 cup melted butter
  • 1 large egg, lightly beaten

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Remove from heat.
  3. In a large bowl, combine the cubed bread, sage, thyme, rosemary, salt, and pepper.
  4. Add the cooked onion and celery mixture to the bread cubes.
  5. In a separate bowl, whisk together the broth, melted butter, and beaten egg.
  6. Pour the wet ingredients over the bread mixture. Gently toss to combine, ensuring the bread is evenly moistened.
  7. Spoon the stuffing mixture evenly into the prepared muffin cups, pressing down lightly.
  8. Bake for 20-25 minutes, or until the tops are golden brown and the edges are slightly crisp.
  9. Let the stuffing muffins cool in the tin for a few minutes before carefully removing them. Serve warm.

Notes

  • For crispier edges, you can toast the bread cubes slightly before mixing.
  • Feel free to add other ingredients like chopped nuts, dried cranberries, or sautéed mushrooms to the stuffing mixture.
  • These can be made ahead of time and reheated before serving.

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