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Transforming Leftover Stuffing into Muffin Delights

Stuffing Muffins made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 cups stale bread cubed
  • 1 cup chicken or vegetable broth
  • 1 cup celery diced
  • 1 cup onion diced
  • 2 large eggs
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet, sauté the onion and celery until softened.
  3. In a mixing bowl, combine the bread cubes with sautéed vegetables.
  4. Add broth gradually, mixing until the bread is moist but not soggy.
  5. In a small bowl, beat the eggs and season with sage, thyme, salt, and pepper.
  6. Fold the egg mixture into the bread mixture until well combined.
  7. Spoon the mixture into a greased muffin tin, filling each cup about three-quarters full.
  8. Bake for 20-25 minutes, or until golden brown and crisp.
  9. Let cool briefly before removing from the tin.