Description
A delightful twist on traditional stuffing in muffin-sized servings, perfect for Thanksgiving.
Ingredients
Scale
- 1 loaf of bread, cubed
- 1 cup vegetable broth
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup melted butter
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup chopped fresh parsley
- 2 large eggs
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, combine cubed bread, chopped onion, chopped celery, dried sage, dried thyme, chopped parsley, salt, and pepper.
- In another bowl, whisk together vegetable broth and melted butter. Add the eggs and mix well.
- Pour the liquid mixture over the bread mixture and stir gently. Spoon into the muffin cups.
- Bake for 25-30 minutes until golden brown and crispy.
- Allow to cool slightly before removing from the tin.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F (175°C) for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg