Description
These delightful Stuffing Muffins with Cranberry Glaze are a perfect side dish for any holiday meal, offering all the classic flavors of stuffing in a convenient, individual portion.
Ingredients
1 tbsp olive oil
1 cup chopped onion (about 1 medium)
1 cup chopped celery (about 2 stalks)
6 cups day-old bread, cut into 1/2-inch cubes
1 cup chicken or vegetable broth
1/2 cup dried cranberries
1/4 cup chopped fresh parsley
1 tsp dried sage
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
2 large eggs, beaten
For the Cranberry Glaze:
1/2 cup powdered sugar
2 tbsp cranberry juice (or juice from canned cranberries)
Instructions
1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
2. Heat olive oil in a large skillet over medium heat. Add onion and celery; cook 5–7 minutes until softened.
3. In a large bowl, combine cooked onion/celery, bread cubes, broth, dried cranberries, parsley, sage, thyme, salt, and pepper; mix well.
4. Stir in beaten eggs until thoroughly combined.
5. Divide mixture evenly among the 12 muffin cups, pressing down lightly.
6. Bake 20–25 minutes, until golden and heated through.
7. Meanwhile, make the cranberry glaze: whisk powdered sugar with cranberry juice until smooth.
8. Cool muffins in the tin a few minutes; transfer to a rack.
9. Drizzle warm muffins with cranberry glaze just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 15g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg