Description

These Crispy-Edged Stuffing Muffins, affectionately known as Stuffins, are the perfect individual portion of classic Thanksgiving stuffing. Made with hearty sourdough bread, fresh herbs, garlic, and parmesan cheese, each muffin boasts a delightfully crispy exterior and a soft, tender center. Baked in a muffin tin, these Stuffins combine traditional flavors with a convenient and elegant presentation, ideal for holiday dinners or any special meal.

Ingredients

Scale

Base

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

Aromatics and Flavorings

½ cup (1 stick) unsalted butter
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 (rosemary, sage, thyme, oregano, etc.)
1 cup finely grated parmesan cheese

Binding and Moisture

2 large eggs
1 – 1 ½ cups chicken or turkey broth/stock

Seasoning and Finishing

Kosher salt and ground black pepper, to season
Nonstick cooking spray

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Instructions

Dry the Bread: Slice the sourdough bread into ½-inch cubes. Spread the cubes evenly on a baking sheet and let them dry out uncovered for 1 to 2 days. If you need to speed up the process or keep things tidy, place the baking sheet in the oven (turned off) while you prepare other ingredients.
Preheat Oven: When ready to bake, preheat your oven to 350°F and position the oven rack in the upper third for even browning.
Sauté Aromatics: In a large pot or Dutch oven over medium heat, melt the butter. Add the diced onion and celery, seasoning with 1½ teaspoons kosher salt and ground black pepper. Cook, stirring occasionally, until softened and fragrant, about 5 to 7 minutes. Add the garlic and chopped fresh herbs, cooking for an additional 1 to 2 minutes until aromatic. Remove the pot from heat.
Combine Ingredients: To the aromatics in the pot, add the dried bread cubes, parmesan cheese, and eggs. Stir thoroughly to combine everything evenly.
Moisten Stuffing: Gradually stir in the chicken or turkey broth, working in ½ cup increments. Mix well after each addition until the bread cubes are softened but not soggy—use about 1 to 1½ cups in total, depending on bread dryness.
Prepare Muffin Tin: Generously grease a nonstick muffin tin with cooking spray to prevent sticking and ensure crispy edges.
Fill Muffin Cups: Using a spring-loaded cookie scoop or spoon, pack the stuffing mixture into each muffin cup firmly, reshaping the tops with your hands as needed.
Spritz and Bake: Lightly spritz each stuffed muffin with nonstick cooking spray. Place the muffin tin in the oven and bake for 30 to 35 minutes until the tops are golden and crispy.
Cool and Serve: Remove the muffin tin from the oven and let the Stuffins cool slightly. If necessary, run a knife around the edges to release each muffin. Transfer to a serving tray and serve warm, ideally with a generous helping of Turkey Gravy.

Notes

These Stuffins are an innovative, individual-portioned twist on traditional Thanksgiving stuffing that makes serving easy and elegant.
Using hearty sourdough bread gives the muffins a robust texture and holds up well when moistened with broth.
Fresh herbs and garlic infuse deep flavor to complement the golden, crispy edges of the muffins.
Nonstick cooking spray helps create the crispy crust while preventing the stuffing from sticking to the pan.
Perfect for holiday meals or anytime you want classic stuffing flavors with a convenient, personal portion size.
Serve hot with Turkey Gravy for a truly festive experience.

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: 4.5 g
Trans Fat: 0 g
Carbohydrates: 22.7 g
Fiber: 1.4 g
Protein: 8.6 g
Cholesterol: 56.7 mg