Description
Delicious and easy-to-make Stuffing Muffins featuring whole wheat French bread, savory pancetta, fresh herbs, and classic seasonings. Perfectly portioned in a muffin tin, these stuffing muffins offer a flavorful twist on traditional stuffing, ideal as a side dish for holiday meals or everyday dinners.
Ingredients
Scale
Bread
- 12 ounces whole wheat French bread, cut into small cubes (9 1/4 oz if dried)
Meat
- 3 ounces diced pancetta
Vegetables and Herbs
- 3 shallots, minced
- 3 large stalks celery, minced
- 2/3 cup chopped parsley
- 10 fresh sage leaves, minced
Seasonings and Others
- Olive oil spray, for greasing
- 1 tablespoon unsalted butter
- 3/4 teaspoon Bell’s Seasoning
- 1/4 teaspoon salt
- 1 large egg, beaten
- 1 3/4 cups chicken broth
Instructions
- Prepare the bread: If your bread is fresh, preheat the oven to 250°F. Spread the bread cubes evenly on two baking sheets and bake for about 30 minutes, stirring halfway through, until the bread is completely firm and dried out. If using dried bread, ensure it has sat overnight to harden.
- Preheat and grease muffin tin: Increase the oven temperature to 375°F. Spray a non-stick muffin tin with olive oil spray to prevent sticking.
- Cook pancetta: Heat a large nonstick skillet over medium heat. Add diced pancetta and cook until browned and fat renders out, about 2 to 3 minutes.
- Sauté vegetables: Add unsalted butter to the skillet with pancetta. Once melted, add minced shallots, celery, parsley, sage, Bell’s seasoning, and salt. Cook on medium-low heat until vegetables soften, about 8 to 10 minutes. Remove skillet from heat and allow the mixture to cool slightly.
- Mix broth and egg: In a medium bowl, combine chicken broth and beaten egg.
- Combine stuffing ingredients: Place the bread cubes in a large bowl and add the sautéed vegetable mixture. Pour the broth and egg mixture over the bread mixture. Stir well to combine thoroughly. If the stuffing seems too dry, add a little more broth or water until the desired consistency is reached. Let the mixture sit for 10 minutes to absorb the liquid.
- Fill muffin tins: Spoon the stuffing mixture into the prepared muffin tin cups, packing them lightly. If preparing ahead of time, cover the pan with foil and refrigerate.
- Add extra flavor (optional): If baking alongside a turkey, drizzle some pan juices from the cooked turkey over the stuffing muffins for extra moisture and flavor.
- Bake: Bake uncovered at 375°F for 25 minutes or until the tops are golden brown and the stuffing muffins are heated through.
Notes
- Stuffing muffins are a convenient way to enjoy stuffing with easy portion control.
- Add pancetta or substitute with bacon for a smoky, savory flavor.
- The bread cubes must be dry and firm to absorb liquid without becoming mushy.
- Optional: Drizzle turkey pan juices over stuffing muffins for additional flavor.
- This recipe can be made a day ahead; refrigerate covered before baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 115 kcal
- Sugar: 0.5 g
- Sodium: 345 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 15.5 g
- Fiber: 1.5 g
- Protein: 4.5 g
- Cholesterol: 55 mg
