Description
Delicious and fluffy Thanksgiving stuffing muffins made with day-old bread, dill pickles, and fresh herbs.
Ingredients
Scale
- 10 cups day-old bread, cubed (white, whole wheat, or sourdough)
- 1 cup celery, finely chopped
- 1 cup yellow onion, finely chopped
- 2 tablespoons unsalted butter
- 1/2 cup dill pickles, finely diced
- 1 1/2 cups low-sodium vegetable broth or chicken broth
- 2 large eggs, lightly beaten
- 1/4 cup fresh parsley, chopped
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded sharp cheddar cheese (optional)
- 1/4 cup pickle brine (optional, for extra tang)
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with baking paper liners.
- Arrange bread cubes on a baking sheet and toast in the oven for 8 to 10 minutes until dry and golden. Set aside to cool.
- Heat butter in a large skillet over medium heat. Add chopped onion and celery and sauté for about 5 minutes until softened.
- Stir in the diced dill pickles and cook for 1 minute. Remove skillet from heat.
- In a large mixing bowl, combine toasted bread cubes, sautéed vegetables and pickles, chopped parsley, thyme, sage, salt, and pepper. Gently toss until evenly distributed.
- In a separate bowl, whisk together broth, eggs, and optional pickle brine until well blended.
- Pour broth mixture over the bread and vegetable mixture. Toss gently until bread is thoroughly moistened but not soggy.
- If using, fold in shredded sharp cheddar cheese until just combined.
- Evenly spoon stuffing mixture into the prepared muffin tin, packing each cup gently to hold its shape.
- Bake for 20 to 25 minutes until tops are golden and muffins are firm to the touch.
- Let muffins cool in the tin for 5 minutes. Run a knife around each to loosen and serve warm.
Notes
- Feel free to experiment with different types of bread for added flavor.
- These muffins can be made ahead of time and reheated before serving.
- For a vegetarian version, ensure broth used is vegetable broth.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg