Easy Cheesy Stuffing Muffins

These Easy Cheesy Stuffing Muffins are incredible for a quick and easy side dish or if you are making a holiday dinner. Perfect with or without gravy! Great for any day or holiday, with or without turkey. Just delicious!

Prep Time25

Cook Time1

Total Time1 25

Servings:

Calories: 238kcal

Author: Karin and Ken

Ingredients

1 pound bread sliced into ½-1 inch cubes
8 tablespoons butter
3 stalks celery diced
1 medium onion diced
3 cloves garlic minced
2 teaspoons kosher salt
1 tablespoon fresh oregano
1 tablespoon fresh sage
1 teaspoon coarse ground pepper
2 teaspoons fresh thyme
⅔ cup chopped fresh parsley
¾ cup parmesan cheese freshly grated
½ cup dried cranberries optional
3 large eggs
1 ¼- 1 ½ cups chicken or turkey broth

Instructions

Preheat your oven to 300 F. *see note for air drying
Lay out your bread on 2 baking sheets in a single layer. Bake the bread for about 30 minutes, or until dried out, tossing every 10 minutes so all sides of the bread can be dried. When the bread is done, increase your oven temperature to 375 F and generously spray a 12-count muffin tin with cooking spray.
Melt the butter over medium heat and sauté the celery and onion until softened, about 7 minutes. Add the garlic, salt, oregano, sage, pepper, and thyme and sauté for an additional 1-2 minutes.
Add the dried bread cubes to a large bowl along with the veggie mixture, parsley, parmesan and dried cranberries, if using. Toss together.
In a small bowl, whisk together the eggs and 1 ¼ cups broth. Pour over the bread mixture a little at a time, tossing as you go to evenly coat the bread. You don’t want the bread to be soggy. Let it sit for about 3-5 minutes. If it’s very dry still, add a bit more broth.
Use a ½ cup measuring cup to measure portions into each muffin tin slot.
Bake for about 25-30 minutes until the stuffing cups are golden brown and crispy on top.
Remove from the oven and let cool for 10-15 minutes before removing to a wire cooling rack or serving plate. Use a butter knife to help leverage the muffins out, if needed.

Video

Notes

I recommend a hearty bread like a sourdough or artisan bread of some sort, not sandwich bread.
If you use normal table or sea salt, use half the amount.
You can use dried herbs if you’d like. use ⅓ the amount if using dried.
You can make this vegetarian by using vegetable broth.
If you don’t want to bake the bread to make it dry, let it air dry for 2 days on the counter.
You can skip the parmesan but it does help hold together the stuffing muffins a bit.
You can make most of this up in advance. You can sauté the veggie mixture up to 3 days before assembling. Store in the fridge until ready to use.
Store cooled stuffing muffins in an airtight container in the fridge for up to 3-4 days.
Make sure your oven rack is in the middle or slightly lower than the middle so the tops don’t burn.

Nutrition