Make-ahead Stuffing Muffins
40aprons.com/make-ahead-stuffing-muffins/Stuffing Muffins are the perfect way to pre-portion stuffing for your Thanksgiving table! Made with chicken broth for extra flavor and plenty of fresh herbs, this method yields an extra-crunchy exterior, while still remaining tender in the middle!
Recipe Makes (Approximate):
Equipment
- 12-cup muffin tin
Ingredients
- 1 pound day-old French bread or sourdough (cut into 1/2-inch cubes)
- 4 tablespoons butter
- 1 small yellow onion (diced)
- 3 celery stalks (diced)
- 2 garlic cloves (minced)
- 1 tablespoon fresh sage (chopped, or 1 teaspoon dried)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- ½ teaspoon kosher salt (plus more to taste)
- Black pepper (to taste)
- 2 large eggs
- 1 ½ cups chicken broth
- ¼ cup fresh parsley (chopped)
- cooking spray (for the muffin tin)
Instructions
- Preheat the oven to 375°F. If your bread isn't already stale, spread the cubes on a sheet pan and toast in the oven for 10 minutes to dry it out — fresh bread turns to mush instead of holding its shape!
- Melt the butter in a skillet over medium heat. Add the onion and celery and cook until softened, about 6 minutes. Stir in the garlic, sage, and thyme and cook another 30 seconds, until fragrant. Season with salt and pepper.
- In a large bowl, whisk together the eggs and chicken broth. Add the toasted bread cubes and the onion mixture, along with the parsley, and toss until the bread is evenly coated and starting to soften. Let it sit for 5 minutes so the bread can soak up the liquid.
- Generously spray a 12-cup muffin tin. Divide the mixture evenly among the cups, packing each one down gently and mounding the top slightly — they won't rise much, so what goes in is close to what comes out.
- Bake for 25 to 30 minutes, until the tops are golden and crisp and the edges are set. Let the muffins cool in the tin for 5 minutes before running a knife around the edges and lifting them out.
Recipe Notes
To make ahead: Assemble and refrigerate unbaked in the tin, then bake straight from the fridge, adding 5 extra minutes.
Reheating: Leftover stuffing muffins will keep in the refrigerator for 3-4 days. To reheat, bake them in a 350°F oven for 10-15 minutes until they're crisp and heated through.
Freezer instructions: Bake, and allow them to cool completely, then freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight, and then reheat them in the oven (again, at about 350°F for 10-15 minutes).
Make them vegetarian: Sub vegetable broth.
Nutrition Information (Approximate)
Calories: 153calProtein: 1gFat: 5gSaturated Fat: 3gTrans Fat: 0.2gCholesterol: 38mgSodium: 255mgPotassium: 68mgTotal Carbs: 2gFiber: 0.4gSugar: 1gNet Carbs: 2gVitamin A: 315IUVitamin C: 3mgCalcium: 19mgIron: 0.4mg
https://40aprons.com/make-ahead-stuffing-muffins/