Description
A unique twist on traditional Thanksgiving stuffing, these muffins are flavorful and satisfying.
Ingredients
Scale
- 10 cups day-old bread, cubed (white, whole wheat, or sourdough)
- 1 cup celery, finely chopped
- 1 cup yellow onion, finely chopped
- 2 tablespoons unsalted butter
- 1/2 cup dill pickles, finely diced
- 1 1/2 cups low-sodium vegetable broth or chicken broth
- 2 large eggs, lightly beaten
- 1/4 cup fresh parsley, chopped
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded sharp cheddar cheese (optional)
- 1/4 cup pickle brine (optional, for extra tang)
Instructions
- Start by preheating your oven to 350°F (175°C). While waiting, take your day-old bread and cube it into small pieces, then spread them out on a baking sheet. Toast the bread in the oven for about 8 to 10 minutes, or until the cubes are dry and golden brown.
- In a large skillet, melt the unsalted butter over medium heat. Once melted, add the finely chopped onion and celery to the skillet. Sauté these vegetables for about 5 minutes or until they are softened and fragrant.
- In a large mixing bowl, combine the toasted bread cubes, sautéed vegetables, chopped parsley, thyme, sage, salt, and pepper. Gently toss everything together using your hands or a spatula.
- Carefully spoon the stuffing mixture into your prepared muffin tin, making sure to pack each cup gently. Place the muffin tin in the preheated oven and bake for 20 to 25 minutes.
Notes
Store leftover muffins in an airtight container for up to 3 days; reheat in the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
Nutrition
- Calories: 145 kcal per muffin
- Sodium: 250 mg
- Protein: 4 g