Stuffins (Stuffing Muffins)
This recipe is a great way to get kids involved in the kitchen! Have an adult supervise and assist with chopping ingredients and breaking eggs. Young chefs will love whisking eggs, stirring, and scooping the stuffing into muffin cups.Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Servings: 12 stuffins
Calories: 411kcal
Equipment
- Muffin Tin
Ingredients
- 10 cups bread* dried, cubed
- 1/4 cup butter
- 1 cup red onion* diced
- 1 cup celery* diced
- 2 tbsp garlic* minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp ground sage*
- 2 eggs*
- 2 cups chicken broth
- 2 tbsp parsley* fresh, chopped
Instructions
- Preheat oven to 350. Spray your muffin tin with non-stick cooking spray and set aside.
- With adult help, dice onion, celery and garlic.
- (Adults) Over a medium-high heat, melt your butter in a frying pan, and begin to sauté your onion and celery until softened. Mix in your garlic, salt, pepper, and sage. Set aside for a few minutes to cool.
- In a large mixing bowl, add your sautéed vegetables and seasonings into your bread cubes and fresh parsley.
- In a separate bowl, whisk your 2 eggs into your broth, and then pour over your bread & vegetable mixture. Stir until everything is well combined.
- Scoop the mixture into the muffin tins, press down, and then top some more until filled.
- Bake in oven for 30-35 minutes or until they are crisped and golden brown. Let cool for 10 minutes before removing from the muffin tin. Serve hot or cold.
Nutrition
Calories: 411kcal | Carbohydrates: 67g | Protein: 13g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 951mg | Potassium: 271mg | Fiber: 4g | Sugar: 6g | Vitamin A: 254IU | Vitamin C: 5mg | Calcium: 183mg | Iron: 5mg