Description
These Pickle Fix Thanksgiving Stuffing Muffins are a delightful twist on traditional stuffing, incorporating tangy dill pickles and optional sharp cheddar cheese for extra flavor. Perfectly toasted bread cubes combined with sautéed onions, celery, and fresh herbs, baked into convenient muffin shapes, make these a fun and tasty side dish for your holiday meal or any comforting dinner.
Ingredients
Scale
Main Ingredients
- 10 cups day-old bread, cubed (white, whole wheat, or sourdough)
- 1 cup celery, finely chopped
- 1 cup yellow onion, finely chopped
- 2 tablespoons unsalted butter
- 1/2 cup dill pickles, finely diced
- 1 1/2 cups low-sodium vegetable broth or chicken broth
- 2 large eggs, lightly beaten
- 1/4 cup fresh parsley, chopped
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Optional Ingredients
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup pickle brine (for extra tang)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with baking paper liners to prevent sticking and ensure easy removal of the stuffing muffins.
- Toast Bread Cubes: Spread the bread cubes evenly on a baking sheet and toast them in the oven for 8 to 10 minutes until they are dry and golden brown. Once toasted, set them aside to cool slightly.
- Sauté Vegetables: In a large skillet, melt the unsalted butter over medium heat. Add the finely chopped onion and celery, sautéing for about 5 minutes until they soften and become fragrant.
- Add Dill Pickles: Stir the finely diced dill pickles into the sautéed vegetables and cook for 1 more minute to blend flavors. Remove the skillet from the heat promptly.
- Mix Dry Ingredients: In a large mixing bowl, combine the toasted bread cubes, sautéed vegetables and pickles, chopped fresh parsley, thyme, dried sage, salt, and black pepper. Toss gently to evenly distribute all ingredients.
- Prepare Broth Mixture: In a separate bowl, whisk together the low-sodium vegetable or chicken broth, lightly beaten eggs, and if desired, the pickle brine for an extra tangy flavor. Blend well until combined.
- Combine Wet and Dry Mixtures: Pour the broth mixture over the bread and vegetable mixture. Toss gently but thoroughly to moisten the bread evenly without making it soggy.
- Add Cheese (Optional): If using, fold in the shredded sharp cheddar cheese carefully until just combined to maintain texture and distribution.
- Fill Muffin Tin: Spoon the prepared stuffing mixture evenly into the prepared muffin tin cups, pressing gently to pack each muffin so it holds its shape during baking.
- Bake Stuffing Muffins: Bake for 20 to 25 minutes in the preheated oven until the tops turn golden and the muffins feel firm to the touch, indicating they are cooked through.
- Cool and Serve: Allow the stuffing muffins to cool in the tin for 5 minutes after baking. Run a knife around each muffin to loosen, then carefully remove and serve warm for best flavor and texture.
Notes
- Day-old bread is recommended for the best texture as it absorbs broth without becoming too soggy.
- Using low-sodium broth helps control the salt level; adjust seasoning accordingly if using regular broth.
- Pickle brine is optional but adds a unique tang that complements the stuffing well.
- For a vegetarian version, use vegetable broth and omit any non-vegetarian ingredients.
- These muffins can be made ahead and reheated gently in the oven to maintain crispness.
- Feel free to substitute herbs based on availability, but fresh herbs provide the best flavor.
