Description
These viral Stuffing Muffin Cups are the perfect bite-sized appetizer for Thanksgiving or any holiday gathering. Inspired by traditional stuffing but baked in muffin tins for easy serving.
Ingredients
Scale
- 6 cups cubed day-old bread
- 1/2 cup unsalted butter
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cups chicken or vegetable broth
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup chopped fresh parsley
- 1 egg, beaten
Instructions
- Preheat oven to 375°F (190°C). Grease a muffin tin with cooking spray or butter.
- In a large skillet, melt butter over medium heat. Add onion and celery, cooking until softened, about 5-7 minutes.
- Stir in sage, thyme, garlic powder, salt, and pepper. Cook for another minute.
- In a large bowl, combine cubed bread, cooked vegetable mixture, broth, parsley, and beaten egg. Toss until well mixed and bread is moistened.
- Scoop mixture into muffin tin cups, pressing down gently to pack.
- Bake for 20-25 minutes, or until tops are golden and centers are set.
- Let cool for a few minutes before removing from tin. Serve warm.
Notes
These can be made ahead and reheated. For a vegetarian version, use vegetable broth. Adjust seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 150 kcal
- Sugar: 2g
- Fat: 7g
- Carbohydrates: 18g
- Protein: 4g