Description
Delicious and easy-to-make Stuffing Muffins featuring whole wheat French bread, savory pancetta, fresh herbs, and a flavorful blend of vegetables. Perfectly portioned in a muffin tin for convenient serving and enhanced with a golden baked crust.
Ingredients
Scale
Dry Ingredients
- 12 ounces whole wheat French bread, cut into small cubes (9 1/4 oz if dried)
- 3/4 teaspoon Bell’s Seasoning
- 1/4 teaspoon salt
- 2/3 cup chopped parsley
- 10 fresh sage leaves, minced
Meat and Dairy
- 3 ounces diced pancetta
- 1 tablespoon unsalted butter
- 1 large egg, beaten
Vegetables
- 3 shallots, minced
- 3 large stalks celery, minced
Liquids
- 1 3/4 cups chicken broth
- Olive oil spray
Instructions
- Prepare the Bread Cubes: Let the bread cubes sit overnight to harden. If using fresh bread, preheat the oven to 250°F. Spread the bread cubes on two baking sheets and bake for about 30 minutes, stirring halfway through, until completely firm and dried out.
- Preheat and Prepare Muffin Tin: Increase the oven temperature to 375°F. Spray a non-stick muffin tin with olive oil spray to prevent sticking.
- Cook Pancetta: Heat a large nonstick skillet over medium heat. Add diced pancetta and cook until browned and fat is rendered, about 2 to 3 minutes.
- Sauté Vegetables and Herbs: Add butter to the skillet and melt. Then add minced shallots, celery, chopped parsley, minced sage leaves, Bell’s seasoning, and salt. Reduce the heat to medium-low and cook, stirring occasionally, until the vegetables are soft and fragrant, about 8 to 10 minutes.
- Cool the Mixture: Remove the skillet from heat and let the vegetable mixture cool for a few minutes to avoid cooking the egg in the next step.
- Combine Liquids: In a medium bowl, whisk together the chicken broth and beaten egg until fully combined.
- Mix Stuffing Base: In a large bowl, add the dried bread cubes and the sautéed vegetable and herb mixture. Pour in the chicken broth and egg mixture and combine thoroughly. Adjust the moisture by adding a little more broth or water if the mixture feels too dry. Let the stuffing rest for 10 minutes to allow flavors to meld.
- Fill Muffin Tin: Spoon the stuffing mixture evenly into the prepared muffin tin cups. If preparing ahead, cover the assembled muffins with foil and refrigerate.
- Add Extra Flavor (Optional): If baking alongside a turkey, drizzle some of the pan juices from the cooked turkey over the stuffing muffins before baking for added moisture and flavor.
- Bake: Bake the stuffing muffins uncovered in the 375°F oven for 25 minutes or until the tops are golden brown and crispy.
Notes
- Stuffing Muffins baked in a muffin tin make portion control simple and mess-free.
- This classic stuffing recipe gains richness and depth from the addition of pancetta, but you can substitute bacon if desired.
- Allowing the bread to dry overnight or baking it low and slow ensures a perfect texture for the stuffing.
- Feel free to add turkey drippings for extra flavor when baking alongside your holiday bird.
Nutrition
- Serving Size: 1 muffin
- Calories: 115 kcal
- Sugar: 0.5 g
- Sodium: 345 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15.5 g
- Fiber: 1.5 g
- Protein: 4.5 g
- Cholesterol: 55 mg
