Garlic Herb Stuffins

Garlic Herb Stuffins made in a muffin tin with homemade stuffing or a boxed stuffing mix are a perfect side dish for a few or a crowd!

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 35

Resting time 5

Total Time 1

Servings servings

Calories 488kcal

Author Tristin Rieken

If using fresh bread spread bread cubes out in a single layer on several baking sheets and dry a 300 degree oven for 25-30 minutes, stirring frequently. Allow to cool then transfer to a large mixing bowl.
6 cups cubed French bread
Meanwhile, whisk eggs and chicken stock and set aside. And prepare the muffin tin by greasing generously with butter or vegetable oil spray.
2 large eggs, 1 ½ cups chicken stock
Melt butter in a large skillet over medium heat. Add onions, carrots and celery and cook until softened, about 5-7 minutes. Then stir in garlic, herbs, salt and pepper. Remove from heat and add to mixing bowl with bread cubes.
6 tablespoons butter, 2 medium onions, 3 stalks celery, 3 cloves garlic, 2 tablespoons fresh rosemary, 2 tablespoons fresh thyme, 2 tablespoons fresh sage, 2 medium carrots
Stir to combine then fold in the liquid mixture. Fold until liquid is absorbed.
Using a large muffin scoop or a measuring cup divide stuffing evenly among all 12 muffin cups. Mounding up mixture and pressing together into a dome shape.
Preheat oven to 350 degree Fahrenheit oven.
Place stuffins in preheated oven and bake until golden brown and crispy, about 25-30 minutes.
Remove from oven and allow to cool for several minutes. Then using a butter knife to loosen edges lift stuffins out of muffin tin and serve.