Description
These Pickle Fix Thanksgiving Stuffing Muffins offer a unique twist on traditional stuffing by incorporating tangy dill pickles and optional cheddar cheese for extra flavor. Toasted bread cubes combined with sautéed celery, onions, and a blend of herbs create moist and savory muffins perfect for holiday gatherings or as a flavorful side dish.
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
- 1/2 cup shredded sharp cheddar cheese (optional)
- 1/4 cup pickle brine (optional, for extra tang)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by greasing it or lining it with baking paper liners to prevent sticking.
- Toast Bread Cubes: Spread the cubed bread evenly on a baking sheet and toast in the oven for 8 to 10 minutes until the cubes are dry and golden brown. Remove from oven and allow to cool.
- Sauté Vegetables: In a large skillet, heat the unsalted butter over medium heat. Add the finely chopped onion and celery, sautéing for about 5 minutes until they become softened and fragrant.
- Add Pickles: Stir in the diced dill pickles and cook for an additional minute to meld flavors. Remove the skillet from heat.
- Combine Dry Ingredients: In a large mixing bowl, combine the toasted bread cubes with the sautéed onion, celery, pickles, fresh parsley, thyme, dried sage, salt, and black pepper. Gently toss everything together until evenly distributed.
- Mix Wet Ingredients: In a separate bowl, whisk together the low-sodium vegetable or chicken broth, lightly beaten eggs, and optional pickle brine until thoroughly blended.
- Moisten Bread Mixture: Pour the broth mixture over the bread and vegetable mixture. Toss gently to ensure all bread pieces are moistened but not soggy.
- Add Cheese (Optional): If using, fold in the shredded sharp cheddar cheese until just combined for a creamy, tangy addition.
- Fill Muffin Tin: Spoon the stuffing mixture evenly into the prepared muffin tin cups, packing each cup gently so the muffins will hold their shape once baked.
- Bake Muffins: Bake in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and the muffins feel firm to the touch.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes. Use a knife to run around the edges of each muffin to loosen them, then carefully remove and serve warm.
Notes
- Use day-old bread to ensure the stuffing muffins hold their shape and texture well.
- For extra tang, add pickle brine, but this is optional depending on your taste preference.
- The cheddar cheese adds richness but can be omitted to keep the muffins dairy-free.
- These muffins can be made ahead and reheated gently in the oven before serving.
- Use low-sodium broth to control salt levels in the recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
