Description
Sourdough Stuffing Muffins with Apple and Fresh Herbs offer a delightful and unique twist on traditional stuffing. These beautifully portioned muffins combine the tangy flavor of sourdough with the natural sweetness of apples and fragrant fresh herbs, making them an impressive side dish perfect for holiday gatherings or cozy family dinners. Their easy-to-make recipe allows for make-ahead convenience, ensuring you can spend more time enjoying the occasion. Serve them warm alongside your favorite main dishes, or enjoy them as a savory snack any time of year.
Ingredients
Scale
- 8 cups cubed sourdough bread
- 1 tablespoon olive oil
- 1/2 cup butter
- 1 bay leaf
- 1/2 cup diced yellow onion
- 4 celery stalks, sliced
- 1 large apple (cored and diced)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped sage
- 2 teaspoons thyme leaves
- 2 cups chicken-style broth (or vegetable broth)
Instructions
- Preheat the oven to 350°F (175°C). Spread cubed sourdough on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Bake for 15–20 minutes until lightly toasted.
- Increase the oven temperature to 375°F (190°C). In a large skillet over medium-high heat, combine olive oil, butter, and bay leaf. Add onion, celery, apple, salt, pepper, rosemary, sage, and thyme. Sauté for about 5–6 minutes until vegetables are crisp-tender.
- Add the toasted sourdough cubes to the skillet. Stir gently to combine and pour in chicken-style broth until bread is softened but not soggy. Remove the bay leaf.
- Scoop the mixture into a greased muffin tin and bake for 25–30 minutes until tops are golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg