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Stuffing Muffin - White Bread

A delicious Thanksgiving Side Dish in easy portion sizes.
Course: Side Dish
Cuisine: American
Author: Catherine's Plates

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.