Stuffing: the holiday staple that literally pushes our pant buttons but leaves us in the most satisfying food coma of the year. In an attempt to make this holiday favorite a bit different than the norm, I thought of a portion-friendly, aesthetically pleasing version for the dinner table. Stuffing muffins!
I left my ingredient base fairly simple, but feel free to add your favorite veggies or proteins. I wouldn't be opposed to chanterelles in my next batch!
Makes 12 muffins
1 stick butter
1 medium onion, chopped
1 teaspoon dried thyme leaves
1 teaspoon dried sage
1 teaspoon poultry seasoning
6 cups dry bread cubes (Whole Foods sells by the bag)
2-3 cups chicken stock
1. Preheat oven to 375 degrees. Grease muffin tin.
2. Melt butter in large skillet on medium heat. Add onion and cook for 5 minutes, stirring frequently. Add thyme, sage, and seasoning.
3. Place bread cubes in a large bowl and add onion mixture. Add 2 cups of chicken stock and toss gently until well-mixed. If needed, add up to one cup more. Spoon generously into muffin tins and press down to ensure they are well-filled.
4. Bake for 30 minutes until golden brown on top!
adapted from cooking on the side