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Stuffing Muffins Will Be The Most Popular Thanksgiving Side
Stuffing has never been cuter than these petite, savory stuffing muffins, packed with tangy sourdough bread and sharp aged Cheddar cheese.
Ingredients
- 1sourdough bread loaf, cut into 3/4-in. cubes (about 12 cups)
- ¾ cupunsalted butter, divided, plus more for muffin trays
- 1medium-size (10 oz.) sweet onion, sliced lengthwise 1/4-in. thick (about 2 1/2 cups)
- 4 large(about 7 oz. total) celery stalks, chopped (about 1 1/2 cups)
- ¾ tsp.black pepper
- 1 ½ tsp.kosher salt, divided
- ¾ cupwhite wine
- 3 cupschicken stock
- 2 largeeggs, beaten
- 1 tbsp.fresh thyme leaves, plus more for garnish
- 10 oz.aged white cheddar cheese, shredded (2 1/2 cups), divided
Directions
- 1
Gather ingredients and prepare bread: Place bread cubes on a wire rack placed over a baking sheet. Cover loosely using aluminum foil; let stand at room temperature for at least 12 hours or up to 24 hours.
- 2
Prepare oven and muffin trays: Preheat oven to 375℉. Butter 2 (12-well) muffin trays. Place bread cubes in a very large heatproof bowl.
- 3
Cook onion, celery, and pepper: Melt 4 tablespoons of the butter in a 12-inch skillet over medium-high. Add onion, celery, pepper, and 1/2 teaspoon of the salt; cook, stirring occasionally, until golden brown, about 6 minutes. Transfer to bowl with bread cubes.
- 4
Make stock and add to bread: Add wine to skillet; increase heat to high. Cook, stirring constantly, until wine is reduced to about 1/4 cup, 2 to 3 minutes. Add stock and remaining 8 tablespoons butter and 1 teaspoon salt; remove from heat, and stir until butter is melted, about 2 minutes. Pour into bowl with bread mixture. Let cool slightly, about 5 minutes. Add eggs, thyme, and 1 cup of the cheese to mixture in bowl; stir well.
- 5
Add dressing to pans: Spoon mixture evenly into prepared muffin wells. Top evenly with remaining 1 1/2 cups cheese, spreading cheese all the way to edges of batter, touching muffin tray.
- 6
Bake muffins: Bake in preheated oven until cheese is melted and bread is golden brown and crispy, about 30 minutes. Let cool in trays 5 minutes. Remove from trays, and garnish with additional thyme. Serve warm.