Stuffing is an essential holiday side dish—no table is complete without it. But for those who can never figure out how much to make, or who never seem to have enough to go around—this recipe for stuffing muffins makes perfectly portioned, delicious stuffing for each one of your guests!
- Preheat the oven to 375°F, and lightly grease a 12-cup muffin tin.
- In a large bowl, toss the bread cubes with 4 tablespoons of melted butter.
- Once the oven is heated, line a baking sheet with parchment paper and add the cranberries. Bake the cranberries for 10 minutes until they open up.
- While the cranberries are baking, pour the remaining 2 tablespoons of melted butter into a large skillet and heat over medium heat. Add the onion and celery, and cook until the vegetables are tender, about 4 to 5 minutes.
- Add in the garlic and cook until fragrant, about 1 more minute. Stir in the parsley, thyme, rosemary and sage, and season the mixture with salt and pepper.
- Remove the cranberries from the oven, and transfer them to a small bowl. Toss with your diced apple and 1 teaspoon of sugar until coated.
- Pour the onion and celery mixture over the bread and toss well to combine, then add in the apples and cranberry mixture. Add in the broth and toss well to coat. Let the mixture sit 10 to 15 minutes to absorb the liquid, tossing occasionally.
- Fill the muffin tins with the stuffing mixture. Make sure to pack the mixture in so that the muffins do not fall apart.
- Bake until the tops are golden brown and crusty, about 30-40 minutes. Let cool 5 minutes before serving warm. You can add a sprig of thyme or rosemary to the tops as an added decoration, if desired.