Stuffing Muffins

The perfect serving size for your roasted turkey or chicken.

5 from 1 vote

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: 12 muffins

Preheat oven to 325°F. Spray a muffin pan with nonstick cooking spray.
Slice 10 pieces of bread into small cubes. This should equal about 10 cups worth.
Spread the bread cubes onto a baking sheet in a single layer. Bake for 12-15 minutes or until bread is toasted. Flip halfway through the baking process. Increase the oven temperature to 350°F.
Add ¼ cup butter to a large skillet or pot over medium-high heat. Cook the 3 minced garlic cloves, 1 cup chopped yellow onion, and 1 ½ cups chopped celery until veggies turn soft and translucent.
Add in the spices: 1 tsp dried parsley, 1 tsp garlic powder, 1 tsp ground sage, ½ tsp dried minced onion, ½ tsp salt and ¼ tsp ground black pepper, and mix.
In a medium bowl, whisk 2 large eggs then mix with 2 cups chicken broth.
Add the bread cubes, and cooked vegetables to a large bowl. Pour in the egg mixture and toss until all of the bread crumbs are evenly coated.
Divide the stuffing into the muffin pan. Press the bottoms of each in firmly then gently add more for the top. Bake for 28-32 minutes, or until you get golden brown crispy edges. Let cool for 10 minutes then transfer muffins to a rack to cool completely.

Chop the bread and vegetables into small bite-size pieces. The smaller the cubes, the better the stuffing will stick together in a muffin shape.
Leftover stuffing muffins can be stored in an airtight container in the fridge for 4-5 days.

The nutritional information provided is an estimate and is per serving.

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