Individual stuffing muffins with golden crusty edges and soft centers. Make-ahead friendly, easy to reheat, and perfect for portioning.
All the best parts of stuffing—deep sourdough flavor, herby aroma, and those coveted crispy edges—in a tidy, shareable muffin. These bake faster than a casserole, hold their shape on a buffet, and reheat like a dream. Use day-old bread for better texture and finish with fresh parsley for a little lift. I’ll show you how to cube, season, and hydrate bread just right so the centers stay custardy without turning soggy.
Ingredients (makes 12 muffins)
- Day-old sourdough, cubed small: 12 cups (about 1 lb / 450 g)
- Unsalted butter: 6 Tbsp (85 g)
- Yellow onion, finely diced: 1½ cups (225 g)
- Celery, finely diced: 1½ cups (165 g)
- Garlic, minced: 3 cloves
- Fresh sage, chopped: 2 Tbsp
- Fresh thyme leaves: 2 Tbsp
- Fresh parsley, chopped (plus more to finish): 2 Tbsp
- Low-sodium chicken or veg stock, warmed: 2 cups (480 ml)
- Large eggs, beaten: 2
- Kosher salt: 1½ tsp (to taste)
- Black pepper: ¾ tsp
Instructions
- Heat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Toast bread cubes on a sheet pan 8–10 min until just dry; cool.
- Meanwhile, melt butter in a skillet; sauté onion & celery 6–8 min until soft. Add garlic 30 sec. Stir in sage, thyme, parsley; remove from heat.
- In a large bowl, combine bread, veg mixture, salt, pepper. Pour in warm stock and eggs; toss until evenly moistened—bread should be hydrated but not soggy. Rest 5 min.
- Pack firmly into muffin cups, mounding slightly.
- Bake 25–30 min until tops are deeply golden and crisp. Cool 5 min; loosen with a knife and lift out. Sprinkle parsley.
Pro Tips
- Use truly day-old bread for structure.
- For extra crunch, sprinkle the tops with a few plain dried breadcrumbs.
- To reheat: 325°F (165°C) for 8–10 min.
FAQs
- Can I make these ahead? Yes—bake, cool, refrigerate up to 2 days; reheat as above.
- Gluten-free? Use your favorite GF loaf; dry it well before hydrating.