Ingredients
Equipment
Method
- 1-2 days ahead of time, prepare the bread cubes: Slice the bread into ½-inch cubes. Transfer the bread to a baking sheet, spreading it in an even layer. Set aside, uncovered, for 1-2 days or until the bread is dried out.
- Prep: When you’re ready to prep and bake your stuffing muffins, preheat the oven to 350 degrees F, ensuring an oven rack is positioned in the upper third of the oven.
- Soften the aromatics: To a large pot or Dutch oven over medium heat, add the butter. Once melted, add the onions and celery, seasoning with 1 ½ teaspoons kosher salt and ground black pepper as desired. Cook, stirring occasionally, until softened and fragrant, 5-7 minutes. Stir in the garlic and fresh herbs. Cook 1-2 minutes longer, until fragrant. Remove from the heat.
- Finish the stuffing: To the pot with the aromatics, add the dried bread cubes, parmesan, and eggs. Stir to combine well. Working ½ cup at a time, stir the chicken/turkey broth into the stuffing mixture. Mix well between additions and use just enough broth to rehydrate the bread cubes such that they’re softened but not soggy.
- Assemble the stuffing muffins: Generously grease a nonstick muffin tin with nonstick cooking spray. Transfer the stuffing mixture to the prepared tin, gently packing the stuffing in each cup.
- Bake the stuffing muffins: Spritz each stuffing muffin with nonstick cooking spray, then transfer the muffin tin to the oven. Bake 30-35 minutes, until the tops of the stuffins are golden and crispy. Remove from the oven and set aside to cool slightly.
- Serve: If needed, run a knife around each stuffing muffin to release from the pan. Transfer to a serving tray and serve warm.
Notes
For day-of bread, you can toast cubed bread in a 300 degree F oven for 10-15 minutes, or until dried out. Store-bought croutons or cubed bread can also be used.