Print

Best Homemade Brown Butter Sage Stuffing Muffins

brown butter sage stuffing muffins - featured image
Print Recipe

These crispy, golden stuffing muffins are made with nutty brown butter, fresh sage, and simple ingredients. Individually portioned and packed with flavor, they’re the perfect make-ahead side dish for Thanksgiving or any holiday meal.

Ingredients

Scale
  • 1 loaf (about 16 ounces) day-old sourdough or French bread, cut into 1/2-inch cubes
  • 1/2 cup (1 stick) unsalted butter
  • 2 tablespoons fresh sage leaves, finely chopped
  • 1 medium yellow onion, diced (about 1 1/2 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 1/2 cups low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 cup freshly chopped parsley (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin generously with butter or nonstick spray.
  2. If your bread isn’t stale, spread the cubes on a baking sheet and bake at 300°F for 10 minutes, tossing halfway through. Set aside in your large mixing bowl.
  3. Melt the butter in your skillet over medium heat. Once melted, it will start to foam and bubble. Swirl the pan occasionally. After about 3-4 minutes, you’ll see golden brown specks forming at the bottom, and the butter will smell nutty. Remove from heat immediately.
  4. Immediately add the chopped sage to the hot brown butter. Stir for about 30 seconds, then pour the entire butter-sage mixture over the bread cubes. Toss gently to coat.
  5. Return the skillet to medium heat. Add the diced onion and celery, and cook for 5-6 minutes until softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
  6. Scrape the cooked vegetables into the bowl with the bread cubes. Toss everything together gently.
  7. In a small bowl or measuring cup, whisk together the broth, beaten eggs, salt, and pepper until completely combined.
  8. Pour the broth mixture over the bread mixture. Use a spatula to gently fold everything together until all the bread cubes are evenly moistened. Let the mixture sit for 5 minutes so the bread can absorb the liquid.
  9. Divide the stuffing mixture evenly among the 12 muffin cups. Press down gently with the back of a spoon to compact each muffin slightly. They should be mounded slightly above the rim.
  10. Place the muffin tin on the middle rack of your oven. Bake for 22-25 minutes, until the tops are golden brown and crispy, and the edges are pulling away from the sides of the pan slightly.
  11. Let the muffins cool in the pan for 5 minutes. Run a knife around the edges if needed, then carefully lift them out. Transfer to a cooling rack or serve immediately.

Notes

For extra-crispy tops, brush each muffin with a little melted butter before baking. Make ahead: assemble muffins in the pan up to 24 hours ahead, cover and refrigerate, then bake just before serving. Freeze baked muffins for up to 3 months.

Nutrition

Keywords: stuffing muffins, brown butter sage stuffing, Thanksgiving stuffing, individual stuffing, crispy stuffing muffins, holiday side dish

Find it online: https://coracooks.com/best-homemade-brown-butter-sage-stuffing-muffins-50-chars/