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Savory Thanksgiving Stuffing Muffins

  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 12
  • Pinterest
    180
  • Print
    325
  • Save
    162
  • Facebook
    36
  • Email
    44

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

The Decorated Cookie (Meaghan Mountford)
April 11, 2017

Ingredients

1
lb 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

Steps

Hide Images
  • 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.

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
These savory stuffing cupcakes are the perfect side dish to bring to a potluck Thanksgiving dinner. 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. 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 the shortcut by putting the trays in the oven. 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!

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