Description
A viral recipe for individual stuffing portions baked in muffin cups, ideal for holidays and easy serving.
Ingredients
Scale
- 2 cups stale bread cubes
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 1 carrot, grated
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- 1 cup chicken or vegetable broth
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin with non-stick spray.
- In a large bowl, combine the bread cubes, onion, celery, carrot, garlic, parsley, sage, thyme, salt, and pepper.
- In a separate bowl, whisk together the beaten egg and broth, then pour over the bread mixture and stir until evenly moistened.
- Let the mixture sit for 5 minutes to absorb the liquid.
- Spoon the mixture into the prepared muffin tin, pressing down gently to pack each cup.
- Bake for 20-25 minutes, or until the tops are golden and crispy.
- Allow to cool for 5 minutes before removing from the tin and serving.
Notes
These muffins can be made ahead and reheated; store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 2g
- Fat: 5g
- Carbohydrates: 20g
- Protein: 4g