Stuffing Muffin – White Bread
A delicious Thanksgiving Side Dish in easy portion sizes.
Equipment
- 12 cup standard muffin tin
- large bowl
- large skillet
Ingredients
- 1 loaf (1lb) white bread (your favorite brand)
- 1/2 yellow onion, diced
- 2 celery ribs, diced
- 2 carrots, diced
- 3 TBS butter
- 2 1/2 tsp dried parsely
- 1/2 tsp dried sage
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 1/2 – 3 cups chicken or vegetable broth (I used prepared vegetable "Better Than Bullion")
Instructions
- Cut bread into 1 inch pieces. Place into a large bowl, cover with a kitchen towel and let sit overnight, tossing the bread pieces occasionally to dry evenly.
- The next day, preheat oven to 350 degrees. Spray a 12 cup standard muffin tin with non-stick cooking spray. Set aside.
- Melt butter in a large skillet over medium high heat. Add diced onion, celery, and carrots in sizzling butter and saute 5-7 minutes until onions are translucent.
- Stir in all seasonings. Slowly stir in broth and cook an additional 2 minutes. Pour vegetable mixture over dried bread pieces and toss to combine. NOTE: or you can place 1/3 of the dried bread pieces into a larger bowl and add 1/3 of the vegetable mixture and stir. Repeat with 1/3 more bread pieces and vegetable mixture. Finally repeat with rest of bread pieces and vegetable mixture to fully coat the bread.
- Using a 1/2 cup measuring cup place stuffing into the 12 individual prepared muffin tins cups. Spray foil with non-stick cooking spray and tightly cover muffin tin. Place a cookie sheet underneath the muffin tin to catch any drips.
- Bake in preheated oven for 45 minutes covered. Remove foil and bake an additional 15 minutes until tops are golden brown and lightly crispy.