Ingredients:

  • 4 oz Unsalted Butter (1 stick), divided
  • 1 large Yellow Onion, finely diced (200 g)
  • 2 medium Celery Stalks, finely diced (100 g)
  • 2 Tbsp Fresh Sage, chopped
  • 1 tsp Fresh Thyme Leaves
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 6 cups Stale Bread Cubes (approx 720 g, Day-old Sourdough or artisan white bread)
  • 2 Large Eggs, lightly whisked
  • 1 1/2 cups Low-Sodium Chicken or Turkey Stock, warmed slightly (360 ml)
  • 2 Tbsp Fresh Parsley, chopped

Instructions:

  1. Preheat the oven to 375°F (190°C). Generously grease the 12 cups of a standard muffin tin using about 1 Tbsp of the measured butter, or use cooking spray.
  2. Melt the remaining butter (approx. 3.5 oz / 100g) in a frying pan over medium heat. Add the diced onion and celery. Sauté gently for 8–10 minutes, until softened and translucent, but not browned.
  3. Add the fresh sage, thyme, salt, and pepper to the pan. Cook for 1 minute until the herbs are fragrant. Remove from heat and set aside.
  4. Place the stale bread cubes in a large mixing bowl. In a separate small bowl, whisk together the two large eggs and the warmed chicken stock to create the binder.
  5. Pour the sautéed aromatic mixture (butter and vegetables) over the bread cubes and toss lightly to coat.
  6. Pour the egg and stock mixture over the bread. Gently fold and toss the mixture until all the bread is evenly moistened. Let the mixture sit for 5–10 minutes to allow the bread to fully absorb the liquid.
  7. Fold in the fresh chopped parsley.
  8. Using a spoon or an ice cream scoop, fill each muffin cup tightly—but not overly compressed—with the stuffing mixture.
  9. Bake for 25–30 minutes, or until the tops are deeply golden brown and crispy.
  10. Let the muffins rest in the tin for 5 minutes before carefully loosening them with a small knife and serving warm.