Stuffing Muffins
User Reviews
5
Stuffing Muffins
Description
The Stuffing Muffins recipe starts by drying bread cubes to create a sturdy base that absorbs moisture without becoming mushy. Sautéed onions, celery, and garlic add aromatic depth and texture. Combined with chicken broth, eggs, salt, pepper, Italian seasoning, and fresh parsley, the mixture is moistened and flavor-balanced. Baking in a muffin tin at 375°F forms small, evenly cooked portions with a golden crust and soft center. This approach simplifies serving stuffing and can be a practical side dish for meals with poultry or other proteins.
The use of classic seasoning and fresh parsley brings freshness and herbaceous notes to balance the savory base. The texture contrast between the crispy edges and tender crumb enhances enjoyment. This recipe suits those who want the flavor of homemade stuffing but with streamlined portions and baking.
Ingredients
- 1 white bread 20 oz, loaf
- 1/2 cup butter
- 1/2 sweet onion Diced
- 4 celery diced, stalks
- 1 Tbsp garlic minced
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tsp Italian seasoning
- 1/4 cup parsley chopped, fresh
- 2 cups chicken broth
- 2 egg
Instructions
- Cut the slices of bread into approximately 1 inch pieces. Bake the bread pieces at 325 degrees for 15-20 minutes until the bread is dried out.
- Heat a skillet over medium heat, add in the butter. Once melted, add in the celery and onions. Sauté for 4-5 minutes stirring frequently until the vegetables are tender. Stir in the minced garlic and cook for 1 additional minute.
- Remove from heat. Then stir in the salt, pepper, Italian seasoning and fresh parsley.
- In a large bowl, whisk together the eggs with the chicken broth in a large bowl.
- Toss in the bread and gently stir until the bread is coated with the chicken broth mixture.
- Pour the onion and celery mixture over the bread and toss well to combine.
- Then let the mixture sit for 10 minutes so that the bread can absorb the moisture stirring occasionally.
- Preheat the oven to 375 degrees F and spray a 12 cup muffin tin with a non stick cooking spray.
- Divide the stuffing mixture evenly amount the muffin cups. Bake for 30-40 minutes until the tops are golden brown and crusty.
- Let cool for 5 minutes and then serve warm. Enjoy!
- Refrigerate the leftovers in an air tight for up to 4-5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 553mg | 23% |
| Potassium | 133mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 395IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 144mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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