Ingredients for Thanksgiving Stuffing Muffins
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- Carrots
- Fresh Parsley
- Eggs
- Chicken Stock
- Soft Bread Cubes
- 1 teaspoon salt
- Dried Sage
- Ground Sage
- Dried Thyme Leaves
- Raisins
- Fresh Ground Black Pepper
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How to Make Thanksgiving Stuffing Muffins
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- In a large bowl, combine the bread cubes, onion, celery, sausage, sage, thyme, salt, and pepper.
- In a separate bowl, whisk together the chicken broth, egg, and melted butter.
- Pour the wet ingredients over the dry ingredients and gently toss to combine. Don't overmix!
- Fill each muffin cup about ¾ full.
- Bake for 20-25 minutes, or until golden brown and heated through.
- Let cool for 5 minutes in the muffin tin before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
28g
Fat
1g
Carbs
5g
