Irresistible Friendsgiving Stuffing Muffins Recipe
Elevate your Friendsgiving feast with these delightful stuffing muffins, bursting with savory flavors and a hint of sweetness. This easy-to-make recipe combines day-old bread, fresh herbs, and seasonal vegetables for a comforting dish that will leave your guests asking for seconds. Perfect as a side or a standalone snack, these muffins embody the spirit of gratitude and joy that Friendsgiving is all about.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups day-old sourdough and whole wheat bread, cubed
- 1 cup low-sodium vegetable broth
- 2 large eggs
- 1 medium onion, finely chopped
- 1 cup celery, chopped
- 2 tsp fresh sage (or 1 tsp dried)
- 2 tsp fresh thyme (or 1 tsp dried)
- 1/2 cup dried cranberries
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin or line with paper liners.
- Toast the cubed bread on a baking sheet in the oven for about 10 minutes until golden brown.
- In a skillet over medium heat, add olive oil and sauté onions and celery until softened (5-7 minutes).
- In a large bowl, combine toasted bread cubes, sautéed vegetables, cranberries, herbs, eggs, broth, salt, and pepper. Mix until moistened.
- Fill each muffin cup about three-quarters full and press down gently.
- Bake for 25-30 minutes until golden brown. Let cool slightly before serving.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 130
- Sugar: 3g
- Sodium: 230mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg