Description
These easy and delicious Cranberry Stuffing Muffins will become your go-to favorite holiday side dish. They go well with everything from turkey to ham and is even perfect for breakfast and as snacks!
- 10 cups bread cubes, dried
- 2 tablespoons parsley, finely chopped
- 1 tablespoon fresh sage, finely chopped
- ½ cup dried cranberries
- 4 tablespoons butter, plus more for greasing muffin pan
- 1 cup yellow onion, diced (about 1 small onion)
- 1 cup celery, diced (about 4 stalks)
- 1 ½ teaspoons minced garlic (about 3 cloves)
- 1 ½ cups vegetable or chicken broth
- 1 large egg
- ½ teaspoon kosher salt
- ½ teaspoon cracked black pepper
- Preheat the oven to 350 degrees F. Grease a 12 count muffin pan with butter and set aside.
- In a large bowl, combine bread cubes, parsley, sage and cranberries and set aside.
- Melt 4 tablespoons of butter in a large skillet or pan over medium heat. Add the onion and celery and cook until the vegetables start to soften and turn translucent, around 8-10 minutes.
- Add the garlic and cook for an additional 2 minutes.
- Add the cooked vegetables and any remaining melted butter from the pan to the bowl with the bread and gently stir to combine. Set aside.
- In a small bowl, whisk together the broth, egg, salt and pepper. Pour the egg mixture over the bread and vegetables and stir gently until everything is evenly coated.
- Fill the greased muffin pan with around 1 cup of mixture per hole.
- Bake for 25-30 minutes or until the tops of the muffins are golden.
- Allow the muffins to rest in the muffin pan for at least 5 minutes before removing them from the pan.
- Serve and enjoy!
