Fellow home cooks, today we need to address the great stuffing conundrum. Do you cook it in the turkey or on the stove top? Our answer: neither. We prefer to bake ours in the oven. But the best part about this recipe is that we make it in individual portions--stuffing muffins, if you will.
½ loaf crusty bread, cut into ⅓-inch cubes
6 tablespoons melted butter, divided
1 large sweet onion, diced
4 celery stalks, diced
2 garlic cloves, minced
½ cup chopped fresh parsley
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh sage
Salt and freshly ground black pepper
2½ cups turkey, chicken or vegetable broth
1. Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin.
2. In a large bowl, toss the bread with 4 tablespoons of the melted butter.
3. Pour the remaining 2 tablespoons melted butter into a large skillet and heat over medium heat. Add the onion and celery, and cook until the vegetables are tender, 4 to 5 minutes.
4. Add the garlic and cook until fragrant, 1 minute more. Stir in the parsley, thyme, rosemary and sage. Season the mixture with salt and pepper.
5. Pour the onion and celery mixture over the bread and toss well to combine. Add the broth and toss well to coat. Let the mixture sit 10 to 15 minutes to absorb the liquid, tossing occasionally.
6. Divide the stuffing evenly among the prepared muffin cups. Bake until the tops are golden brown and crusty, 20 to 25 minutes. Let cool 5 minutes before serving warm.