Ingredients:

  • Stale Bread Cubes (Sourdough or Crusty White), 10 cups (450 g), 1-inch cubes
  • Unsalted Butter, 6 Tbsp (85 g), divided
  • Yellow Onion, 1 medium, finely diced
  • Celery Stalks, 2 stalks, finely diced
  • Garlic, 2 cloves, minced
  • Fresh Sage, 1 Tbsp, finely chopped
  • Fresh Thyme Leaves, 1 tsp
  • Kosher Salt, 1 1/2 tsp
  • Freshly Ground Black Pepper, 1/2 tsp
  • Large Eggs, 2, lightly whisked
  • Low-Sodium Chicken or Turkey Stock, 1 1/2 cups (360 ml), warmed

Instructions:

  1. Preheat oven to 375°F (190°C). Generously grease the 12 wells of the muffin tin, using either butter, cooking spray, or the remaining 2 Tbsp of melted butter (this is key for crispy sides and easy release).
  2. Melt 4 Tbsp of butter in a frying pan over medium heat. Add the diced onion and celery. Cook gently for 6–8 minutes until softened and translucent, but not browned.
  3. Stir in the minced garlic, chopped sage, and thyme. Cook for 1 minute until fragrant. Remove the pan from the heat and allow the mixture to cool slightly.
  4. Place the stale bread cubes in the large mixing bowl. Pour the sautéed aromatic mixture (including all the butter/fat) over the bread. Season thoroughly with salt and pepper. Toss gently to distribute the vegetables and herbs evenly.
  5. In a separate bowl, whisk the eggs and the warm stock together. Pour about 1 cup (240 ml) of the liquid mixture over the bread.
  6. Gently toss the stuffing. Add the remaining stock incrementally, stopping when the bread is uniformly moistened and compacted when squeezed lightly. The bread should be moist but not soggy.
  7. Spoon the stuffing mixture into the generously greased muffin cups. Press down lightly to compact the stuffing, creating firm, rounded tops. (Optional: Brush the tops with the remaining melted butter for extra colour).
  8. Bake for 25–30 minutes. The muffins are ready when the tops are golden brown, the edges are visibly crisp, and the internal temperature registers above 165°F (74°C).
  9. Remove the tin from the oven and let the stuffing muffins rest in the tin for 5 minutes. This allows them to set fully.
  10. Run a thin knife around the edge of each muffin to ensure they are released cleanly, then lift them out and serve immediately.