Stuffing Muffins
The perfect serving size for your roasted turkey or chicken.
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Servings: 12 muffins
Ingredients
- 10 slices bread - cut into cubes
- ¼ cup unsalted butter
- 3 garlic cloves - minced
- 1 ½ cups chopped celery
- 1 cup chopped yellow onion
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp ground sage
- ½ tsp dried minced onion
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 large eggs
- 2 cups chicken broth - vegetable broth or water
Instructions
- 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.
Recipe Notes:
- 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.
Nutrition Info
Calories: 121kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 375mg | Potassium: 114mg | Fiber: 1g | Sugar: 2g | Vitamin A: 217IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
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