Ingredients:

  • 8 cups lightly packed day-old bread cubes (sourdough or white crusty loaf), cut into 1-inch cubes
  • 1/2 cup (1 stick) unsalted butter
  • 1 large yellow onion, finely diced
  • 2 medium celery stalks, finely diced
  • 2 Tbsp fresh sage, finely chopped
  • 1 Tbsp fresh thyme leaves
  • 1 tsp Kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 2 large eggs, lightly beaten
  • 1 to 1 1/4 cup warm chicken or vegetable stock, low sodium preferred
  • 1/4 cup fresh parsley, chopped (optional)

Instructions:

  1. Dry the Bread: Ensure the bread cubes are thoroughly dried out (day-old is best, or toast them lightly in a 300°F/150°C oven for 10 minutes). Place them in a large mixing bowl.
  2. Sauté Aromatics: Melt the butter in the skillet over medium heat. Add the diced onion and celery. Cook gently for 8–10 minutes until softened and translucent, taking care not to brown them.
  3. Bloom the Herbs: Stir in the fresh sage and thyme, salt, and pepper into the vegetables during the last minute of cooking. Pour the entire contents of the skillet (vegetables and melted butter) over the dry bread cubes. Toss thoroughly until the bread is evenly coated.
  4. Add Binder: Whisk the eggs lightly and pour them over the bread mixture. Add the optional fresh parsley now. Toss gently.
  5. Adjust Moisture: Gradually pour the warm stock over the mixture, starting with 1 cup (240ml). Toss lightly but thoroughly. The mixture should be moist and slightly squishy when compressed, with no visible standing liquid.
  6. Preheat and Prep Tin: Preheat the oven to 375°F (190°C). Generously grease the standard 12-cup muffin tin with butter or cooking spray.
  7. Portion and Compress: Using a spoon or scoop, fill each muffin cup firmly, pressing the mixture down lightly to ensure cohesion for the Stuffing Muffins.
  8. Bake: Bake for 28–30 minutes, or until the tops are deeply golden brown and crisp, and the internal temperature reaches 185°F (85°C).
  9. Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before carefully removing them. Serve warm alongside roast meats and gravy.