Stuffing Muffins
Stuffing Muffins are a fun way to change up a traditional side dish. Baking stuffing in muffin tins is a delicious way to serve it at your holiday dinners.
Stuffing Muffins are a fun way to change up a traditional side dish. Baking stuffing in muffin tins is a delicious way to serve it at your holiday dinners.
- Carbohydrate 95.9254929213985 g
- Cholesterol 164.317708346289 mg
- Fat 41.3755951321083 g
- Fiber 5.35880008090422 g
- Protein 55.3956523486615 g
- Saturated Fat 12.9640213763389 g
- Serving Size 1 1 stuffing muffin (431g)
- Sodium 1282.9598590727 mg
- Sugar 90.5666928404943 g
- Trans Fat 3.73021157832873 g
- Calories 995 calories
Step-by-step
- Preheat the oven to 325 degrees.
- Place the bread cubes on a baking sheet. Bake for 15 minutes, stirring a few times. Let cool.
- Place the bread cubes in a large bowl.
- Increase the oven temperature to 350 degrees. Spray a muffin tin with nonstick spray.
- Sauté the butter, onion, and celery until softened. Stir in the garlic, salt, pepper, and sage.
- Stir the vegetables into the bread cubes. Whisk together the eggs and chicken broth. Pour over the bread cubes and veggies. Stir until everything is soaked in. Stir in the fresh parsley.
- Spoon the mixture into 12 muffin tin cavities. Bake for 35-40 minutes. Let cool in the pan for 10 minutes, then loosen with a knife. Remove and serve hot.
Ingredient lists omit the physical mechanics of baking food in partitioned metal cells instead of a single casserole dish. Standard pans yield one uniform top crust. Muffin cups expose maximum surface area to direct heat.
Fresh Versus Preserved Alliums
Dried onions and minced garlic from a jar introduce excess water that alters the hydration ratio. Fresh red onions and raw garlic cloves release cellular moisture during the initial 325-degree drying phase on the sheet pan. Cook the butter, onion, and celery until translucent before adding them to the bowl. This step drives off water so the bread absorbs the chicken broth instead of extraneous liquid.
Managing Bread Moisture
Dry bread acts as a sponge. Bake ten cups of bread cubes at 325 degrees for fifteen minutes to drive out interior moisture. Stale or dry bread maintains structural integrity when soaked with two cups of broth and two beaten eggs. Soft bread disintegrates into mush under liquid.
Baking Dynamics in Tins
Dividing the mixture into twelve individual portions changes thermal transfer. Grease the muffin tin thoroughly. Bake at 350 degrees for 35 to 40 minutes until the edges turn golden brown. Let the portions rest in the metal pan for precisely ten minutes. This cooling window allows starches to set so individual portions slide out cleanly without crumbling.
