Description
This recipe creates individual stuffing muffins with crispy edges and moist centers, topped with tart cranberries. They are a versatile side dish or easy dinner idea, perfect for family meals or holiday hosts.
Ingredients
- 6 cups (300g) stale bread cubes (day-old sourdough or brioche)
- 2 cups (480ml) chicken or vegetable broth
- 0.5 cup (113g) unsalted butter
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 Tbsp (6g) fresh sage, chopped
- 1 Tbsp (3g) fresh thyme, chopped
- 1 large egg, lightly whisked
- 1 cup (120g) fresh cranberries (or frozen, unthawed)
Instructions
- Prep Ingredients: Cube stale bread into 0.75-inch pieces. Finely chop onion and celery. Measure fresh herbs and broth.
- Sauté Aromatics: Melt 0.5 cup (113g) butter in a large 10-inch skillet over medium heat. Add chopped onion and celery; cook, stirring, until softened and translucent (about 5-7 minutes). Stir in fresh sage and thyme for the last minute until fragrant.
- Combine And Mix: In a large mixing bowl, combine bread cubes, sautéed aromatics, and whisked egg. Gradually pour in 1.5 cups of broth, mixing gently to moisten thoroughly but not soak the bread. Add 1-2 Tbsp more broth if needed.
- Fill Muffin Tins: Lightly grease a 12-cup standard muffin tin. Scoop stuffing mixture evenly into each cup, pressing down gently.
- Add Cranberry Tops: Place 3-5 fresh cranberries on top of each muffin.
- Bake Golden Perfection: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until tops are golden brown and edges are crispy. Tent loosely with foil if browning too fast.
Notes
For optimal texture, use genuinely day-old and slightly dried out bread to absorb moisture without becoming soggy; air-drying bread cubes overnight on a baking sheet is recommended. For dietary needs, use gluten-free bread, plant-based butter, vegetable broth for vegan options, a flax egg substitute, or low-sodium broth for heart-healthy choices. If muffins brown too quickly during baking, loosely tent the tin with foil.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160 calories
- Sugar: 1 g
- Sodium: 170 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 18 mg