- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 143
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 11 mg
- Sodium
- 262 mg
Everyone enjoys stuffing with their Thanksgiving turkey, but if you like shaking up tradition, then give these quick-bake individual stuffing muffins a try. Crispy on the outside and soft on the inside, they are guaranteed to get everyone around the table talking.
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 143
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 11 mg
- Sodium
- 262 mg
Ingredients
Directions
- Put the bread on a baking sheet and place in the oven while it preheats to 350 degrees F. After 3 to 4 minutes, remove the bread and set aside.
- Melt the butter in a saucepan over medium heat, then add the celery, rosemary, sage, carrot and onion. Season with a pinch of salt and pepper, then cook until the onion is translucent, a couple of minutes. Add the stock and bring to a simmer.
- Transfer the bread to a bowl and pour over the vegetable and stock mixture. Toss to combine until the bread has soaked up all the liquid. Taste and adjust the seasoning as needed.
- Butter a 12-cup muffin tin and divide the mixture among the cups. Bake until the muffins are golden and crisp on top, 15 to 17 minutes. Let sit for a few minutes before popping the muffins out of the tin, using a butter knife to help if needed. Transfer to a serving platter and sprinkle over the parsley.
