Sourdough Stuffing Muffins with Apple and Fresh Herbs
Sourdough Stuffing Muffins with apple and fresh herbs are a festive way to serve stuffing. Perfectly portioned, easy to prep ahead, and always a holiday favorite.
Print
Pin
Servings: 12
Calories: 144kcal
Ingredients
- 8 cups cubed sourdough bread
- 1 tablespoon olive oil
- 1/2 cup butter
- 1 bay leaf
- 1/2 cup yellow onion diced
- 4 celery stalks cut in half lengthwise and sliced
- 1 large McIntosh or Gala apple cored and diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh sage chopped
- 2 teaspoons fresh thyme leaves
- 2 cups chicken-style broth or vegetable broth
Instructions
- Preheat the oven to 350°F.
- Spread the cubed sourdough in a single layer on a baking sheet. Drizzle with olive oil, season with salt and pepper, and bake for 15–20 minutes, until lightly toasted. Set bread aside.
- Increase the oven temperature to 375°F. In a large skillet over medium-high heat, add olive oil, butter, and the bay leaf. Stir in onion, celery, apple, salt, pepper, rosemary, sage, and thyme. Cook 5–6 minutes, stirring frequently, until the vegetables and apple are crisp-tender.
- Add the toasted sourdough cubes to the skillet and stir gently to combine. Slowly pour in the broth until all of the bread is softened. Remove the bay leaf. Adjust seasoning to taste.
- Scoop the stuffing mixture into a prepared 12-cup muffin tin. Bake for 25–30 minutes, until lightly crisp on top. Serve warm or at room temperature.
Video
Nutrition
Serving: 12g | Calories: 144kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Sodium: 412mg | Potassium: 58mg | Fiber: 1g | Sugar: 3g | Vitamin A: 501IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
