Good Morning and Happy Friday, everyone! We’ve made it through another week and it’s time for the final stretch before the holiday season is officially underway. You know the markets and grocery stores are going to be packed this weekend with people picking up their last minute Turkey Day necessities- so be careful out there!
Continuing with my brief series of Thanksgiving-inspired recipes leading up to next Thursday, I wanted to move on from the starters/appetizers and onto a fun and easy side dish you can serve your guests that is not only full of flavor- but is also perfectly proportioned where everyone will get a fair amount, too!
Meet “Stuffin’ Muffins”- the mess-free, compact and convenient way to enjoy a classic recipe.
These measurements make 12 muffins- so adjust accordingly depending on how many people you plan to feed!
WHAT YOU’LL NEED:
- ½ loaf crusty bread, cut into small (⅓-inch) cubes
- 6 tablespoons melted butter, divided
- 1 large sweet onion, diced
- 4 celery stalks, diced
- 2 garlic cloves, minced
- ½ cup chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh sage
- Salt and freshly ground black pepper
- 2½ cups turkey, chicken or vegetable broth
READY? HERE’S WHAT YOU DO:
- Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin.
- In a large bowl, toss the bread with 4 tablespoons of the melted butter.
- Pour the remaining 2 tablespoons melted butter into a large skillet and heat over medium heat. Add the onion and celery, and cook until the vegetables are tender, 4 to 5 minutes.
- Add the garlic and cook until fragrant, 1 minute more. Stir in the parsley, thyme, rosemary and sage. Season the mixture with salt and pepper.
- Pour the onion and celery mixture over the bread and toss well to combine. Add the broth and toss well to coat. Let the mixture sit 10 to 15 minutes to absorb the liquid, tossing occasionally.
- Divide the stuffing evenly among the prepared muffin cups. Bake until the tops are golden brown and crusty, 20 to 25 minutes. Let cool 5 minutes before serving warm.
Warm, buttery, and crumbly with a kick of spice- these muffins are the perfect pairing to your ham/turkey/tofurkey and vegetables. They’re just the right amount of stuffing to keep you from feeling overly- well, stuffed- and they’re just as great to store for leftovers, too!
Enjoy your weekend, everyone! Next week I’ll be sharing a really fantastic dessert recipe to wrap up my Thanksgiving series- and I’ve got some fun changes coming to Blondie Birdie, too!
– Ashley –