Description

Crispy-Edged Stuffing Muffins, also known as Stuffins, offer a delightful twist on classic Thanksgiving stuffing. Made with hearty sourdough bread, fresh herbs, garlic, and parmesan cheese, these individual portions are baked in a muffin pan to achieve crispy golden edges and a soft, tender center. Perfect for holiday dinners, each muffin pairs excellently with turkey gravy for a comforting and flavorful side dish.

Ingredients

Scale

Bread

16 ounces sourdough bread, sliced or torn into ½-inch cubes

Vegetables and Aromatics

3 stalks celery, finely diced
1 medium yellow onion, finely diced
6 cloves garlic, finely chopped or grated
½ cup finely chopped fresh parsley
¼ cup finely chopped hardy fresh herbs (e.g. rosemary, sage, thyme, oregano)

Dairy and Eggs

½ cup (1 stick) unsalted butter
1 cup finely grated parmesan cheese
2 large eggs

Liquids and Seasonings

1 – 1 ½ cups chicken or turkey broth/stock
Kosher salt, to season
Ground black pepper, to season
Nonstick cooking spray

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Instructions

Prepare the bread cubes: Slice the sourdough bread into ½-inch cubes. Spread the cubes evenly on a baking sheet and leave uncovered for 1-2 days to dry out. If short on time, placing the baking sheet in the turned-off oven helps keep it out of the way and expedite drying.
Preheat the oven: When ready to bake, preheat your oven to 350°F and position a rack in the upper third to ensure even baking.
Sauté aromatics: Melt butter in a large pot or Dutch oven over medium heat. Add diced onions and celery, seasoning with 1½ teaspoons kosher salt and black pepper. Cook, stirring occasionally, for 5-7 minutes until softened and fragrant. Stir in garlic and fresh herbs and cook for an additional 1-2 minutes before removing from heat.
Combine stuffing mixture: Add dried bread cubes, parmesan cheese, and eggs into the pot with the aromatics. Stir well to combine. Gradually add broth in ½ cup increments, stirring between additions until bread is moistened but not soggy.
Prepare muffin tin: Generously grease a nonstick muffin tin with cooking spray. Transfer the stuffing mixture into each muffin cup, gently packing it down. A spring-loaded cookie scoop can help portion and shape the muffins; reshape tops with fingers if needed.
Shoot with cooking spray and bake: Lightly spritz the tops of stuffing muffins with nonstick cooking spray to aid crisping. Bake for 30-35 minutes, or until the tops are golden and crispy to your liking.
Cool and serve: Remove from oven and allow muffins to cool slightly. Run a knife around the edges if needed to loosen, then transfer to a serving tray. Serve warm, ideally topped with easy turkey gravy for a perfect holiday accompaniment.

Notes

These stuffing muffins deliver all the classic Thanksgiving flavor with a crispy edge and tender center.
Using sourdough bread adds hearty texture and flavor; dry the bread cubes well for the best results.
If pressed for time, dried store-bought bread cubes or pre-toasted bread can be used instead of drying at home.
The fresh herbs can be adjusted based on preference or availability, using a mixture of rosemary, sage, thyme, oregano, or other hardy herbs.
Perfect served with plenty of turkey gravy to enhance their moistness and flavor.

Nutrition

Serving Size: 1 Muffin
Calories: 227
Sugar: 2.8 g
Sodium: 449 mg
Fat: 11.5 g
Saturated Fat: 6.5 g
Unsaturated Fat: 4.7 g
Trans Fat: 0 g
Carbohydrates: 22.7 g
Fiber: 1.4 g
Protein: 8.6 g
Cholesterol: 57 mg