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Savory Thanksgiving Stuffing Muffins

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Savory Thanksgiving Stuffing Muffins
  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 12
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Savory Thanksgiving Stuffing Muffins

Be the hero of the sides when you bring savory stuffing cupcakes to your Thanksgiving potluck.

Ingredients

1
pound any-preferred bread, such as Italian or French
3/4
cup chopped walnuts (optional)
8
tablespoons (one stick) butter
1
medium-sized apple, pared, cored and diced (optional)
1
cup chopped celery, (3 to 4 ribs)
2
eggs, beaten
1 1/2
to 1 3/4 cup low sodium chicken or vegetable broth
1
teaspoon dried sage
2
teaspoons dried thyme
1/2
teaspoon sea salt
Pepper to taste

Directions

  • 1 Preheat the oven to 350º F. Cut the bread into 1-inch cubes. Spread the bread cubes on two baking trays lined with parchment paper. Place on two trays in the oven and bake for 10 minutes.
  • 2 Stir the bread a bit, add the walnuts (if using) to one of the trays, switch the trays and bake for an additional 7 to 8 minutes, or until the bread is nicely dried. Let the bread cool for 10 minutes.
  • 3 Meanwhile, melt the butter in a skillet over medium heat. Add the apples (if using) and celery and cook until they start to soften, about 5 minutes. Remove from heat and let cool about 10 minutes.
  • 4 In a large bowl, place the bread, apple and celery mixture, eggs, chicken or vegetable broth, sage, thyme, salt and pepper. Mix well.
  • 5 Line a cupcake tray with paper liners. Divide the stuffing into each cup. Pack the stuffing and round the tops with your palms. Bake until the top is nicely golden, 30 to 35 minutes. Let cool for 10 minutes before removing from the pan.
See Step By Step

Step By Step  

These savory stuffing cupcakes are the perfect side dish to bring to a potluck Thanksgiving dinner.

As prepared by The Decorated Cookie,

They are easy to make, easy to tote, and easy to serve. Plus, the cupcake thing adds a comment-worthy twist. So be the side dish star this year.

You can use any of your favorite recipes for stuffing and bake with this method. The benefit of the cupcake pan is that you get the perfect mix of browned crunch and softer insides. The recipe here is a classic sage and thyme dressing (technically, since these cupcakes don’t go in the turkey they are “dressing,” but “stuffing” just sounds so much more familiar). I add some fruit and nuts to add interesting flavors and textures. You don’t have to add those though if you’re a dressing purist.

 

stuffing cupcakes

Start with your bread. Choose any loaf of bread that weighs a pound. Shown here is a loaf of Italian bread. You can use, Italian, French, even plain old white bread. Cut the loaf into one-inch cubes. Spread the bread on two baking trays lined with parchment paper. Now, you can either leave these trays out at room temperature, uncovered, for a couple days to make the bread stale. Or follow this shortcut. Preheat the oven to 350 degrees F. Place the two trays on two oven racks and bake for 10 minutes. Give the bread a stir. If you’re adding the walnuts, dump them on one of the trays at this point. Switch the trays. Bake the bread (and walnuts) for another 7 to 8 minutes until the bread is nicely dried out. Let the bread cool about ten minutes.

 

stuffing cupcakes

Meanwhile, heat up the fruit and vegetables. Melt a stick of butter in a pan. I know, I know, but it’s Thanksgiving, the day for gluttony. So melt that whole thing in that pan. Once it’s melted, add the chopped apples (if using) and celery and heat, stirring occasionally, until they start to soften, about 5 minutes. Remove from the heat and let cool a bit.

 

stuffing cupcakes

Now it’s time to mix everything together. In a large bowl, as large as you have, combine the bread cubes, walnuts, the celery and apple mixture with all that butter, the chicken broth, eggs, sage, thyme, salt and pepper. Mix it up as well as you can, making sure all the bread cubes are moistened.

 

stuffing cupcakes

Line a cupcake tray with cupcake liners and spoon the stuffing into each liner. Pack the stuffing in there as you go along, overflowing each cup. Press down on each stuffing cup with your palm when you’re done to make sure it’s nicely stuffed and rounded. Bake until the tops are nicely browned, 30 to 35 minutes. Let cool ten minutes before removing from the cupcake tray.  

These still taste fantastic when they are room temperature, so you will really be your host’s favorite person if you bring these and no re-heating is required. Happy Thanksgiving!

See Recipe
Tips  

Use any of your favorite stuffing recipes with this cupcake baking method.

Nutrition Information 
No nutrition information available for this recipe
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