Stuffing Muffins

Crisp-edged, tender stuffing muffins with savory onion, celery, sage, and parsley—an easy portioned side for holiday meals or weeknight dinners.

Prep: 20 min · Cook: 26 min · Yield: 12 · Method: Oven

Ingredients

• 8 cups bread cubes
• 6 tablespoons unsalted butter
• 1 medium yellow onion
• 3 stalks celery
• 2 cups chicken or vegetable broth
• 1 large egg
• 1 tablespoon fresh sage
• 2 tablespoons fresh parsley
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Heat the oven to 375°F. Grease a 12-cup muffin pan. Place the bread cubes in a large bowl. (about 5 min) — 375°F
2. Melt the butter in a skillet over medium heat. Add the onion and celery and cook until softened, about 6 minutes. Stir in the sage, salt, and pepper, then remove from the heat. (about 8 min) — Medium heat
3. Whisk the broth and egg together in a bowl. Pour the mixture over the bread cubes, add the sautéed vegetables and parsley, and toss until evenly moistened. Let stand for 5 minutes. (about 7 min)
4. Pack the stuffing firmly into the prepared muffin cups, mounding it slightly above the rims. (about 3 min)
5. Bake for 22 to 26 minutes, until the tops are crisp and the centers are set. Serve warm. (about 26 min) — 375°F