Description
These Thanksgiving Stuffing Muffins combine the classic flavors of savory stuffing with a delightful twist, baked into convenient muffin-sized portions. Loaded with diced dill pickles for a tangy surprise and optionally enhanced with sharp cheddar cheese and pickle brine, this recipe offers a moist, flavorful stuffing perfect for holiday dinners or everyday sides. The muffins are toasted before mixing and baked until golden, providing both a crispy outside and a tender, savory inside.
Ingredients
Scale
Stuffing Base
- 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
Optional Additions
- 1/2 cup shredded sharp cheddar cheese (optional)
- 1/4 cup pickle brine (optional, for extra tang)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with baking paper liners to prepare for baking.
- Toast Bread Cubes: Spread the bread cubes evenly on a baking sheet and toast them in the preheated oven for 8 to 10 minutes, or until they become dry and golden. Remove and allow them to cool.
- Sauté Vegetables: Heat the butter in a large skillet over medium heat. Add finely chopped onion and celery, sautéing for about 5 minutes until they soften and become fragrant.
- Add Dill Pickles: Stir in the diced dill pickles to the skillet and cook for an additional 1 minute. Remove the skillet from heat to prevent overcooking.
- Combine Dry Ingredients: In a large mixing bowl, combine the toasted bread cubes, sautéed onion, celery, dill pickles, fresh parsley, thyme, sage, salt, and black pepper. Toss gently to evenly distribute all ingredients.
- Mix Wet Ingredients: In a separate bowl, whisk together the broth, beaten eggs, and if using, the pickle brine until the mixture is well blended.
- Moisten Stuffing: Pour the broth mixture over the bread and vegetable mixture. Toss gently to fully moisten the bread without making it soggy.
- Add Cheese (Optional): If desired, fold in the shredded sharp cheddar cheese gently until just combined.
- Fill Muffin Tin: Spoon the stuffing mixture evenly into the prepared muffin tin cups, gently packing each cup to help the muffins hold their shape.
- Bake: Bake in the oven for 20 to 25 minutes until the tops turn golden and the muffins feel firm to touch.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes, then carefully run a knife around each muffin to loosen it. Serve warm for best flavor and texture.
Notes
- Use day-old bread for better texture and to prevent sogginess.
- Pickle brine and cheddar cheese are optional, but both add extra tanginess and depth of flavor.
- These muffins can be made ahead and reheated in the oven for a quick side dish.
- Low-sodium broth helps control salt content but adjust seasoning as preferred.
- Try different bread varieties like sourdough or whole wheat for variation in flavor.
