Perfectly Moist and Crispy Thanksgiving Stuffing Muffins

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding moisture.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and suitable for vegetarians.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer similar crunch and flavor.

cranberries

🥗Healthier: raisins

💰Cheaper: dried cherries

Dried cherries provide sweetness and are often less expensive.

Preheat the oven to 400 degrees.

Cut about 2 loaves of bread into crouton-sized pieces and drizzle with olive oil and a pinch of salt.

Toss the bread pieces to coat them in oil and salt.

In a nonstick skillet, heat a little oil and add chopped onion, celery, and minced garlic; sauté until softened.

Add cranberries and chopped rosemary, sage, and thyme to the pan; mix well.

In a large mixing bowl, whisk together eggs, salt, and vegetable stock.

Combine the sautéed mixture with the egg and stock mixture, stirring until well mixed.

Spray a nonstick muffin tin with cooking spray.

Pack the mixture into the muffin tin, making the bottom denser and the top less packed for presentation.

Bake in the preheated oven until the tops are crisp and the insides are soft.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens