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Best Brown Butter Sage Stuffing Muffins Recipe

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These perfectly portioned stuffing muffins feature nutty brown butter and fresh sage, with crispy edges on all sides. A make-ahead friendly side dish that solves the problem of fighting for the last spoonful of stuffing at Thanksgiving.

Ingredients

Scale
  • 12 cups cubed day-old bread (about 1 lb, such as French bread, sourdough, or brioche)
  • 1/2 cup unsalted butter
  • 1 large yellow onion, diced (about 2 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, finely chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3/4 cup low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat oven to 375°F (190°C). Generously grease a 12-cup muffin tin with butter or non-stick spray.
  2. If bread isn’t stale, spread cubes on a baking sheet and toast for 8-10 minutes until dry but not browned. Let cool completely.
  3. Place butter in a large skillet over medium heat. Melt and swirl occasionally until it foams and brown specks form (about 5-7 minutes). Remove from heat immediately and pour into a heat-safe bowl.
  4. In the same skillet, sauté diced onion and celery over medium heat for 6-8 minutes until softened. Add garlic and cook 30 seconds more. Season with a pinch of salt and pepper.
  5. In a large mixing bowl, combine dried bread cubes, sautéed vegetables, and fresh sage. Toss to distribute evenly.
  6. In a small bowl, whisk together browned butter, chicken broth, beaten eggs, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until fully incorporated.
  7. Pour liquid mixture over bread mixture. Gently fold until all bread is evenly moistened. Let sit 5-10 minutes. Add more broth if dry.
  8. Divide stuffing mixture evenly among 12 muffin cups. Press down firmly with fingers or back of a spoon so cups are full and slightly mounded.
  9. Bake for 20-25 minutes until tops are golden brown and crispy. A toothpick inserted into center should come out clean.
  10. Let muffins cool in pan for 5 minutes. Run a knife around edges and gently lift out. Place on a cooling rack for a few minutes before serving.

Notes

For extra crispy tops, brush with melted butter before baking. Let muffins rest 5 minutes after baking to set. Can be assembled up to 24 hours in advance and refrigerated. Freeze unbaked muffins for up to 3 months.

Nutrition

Keywords: stuffing muffins, brown butter sage stuffing, Thanksgiving side dish, crispy stuffing, make-ahead stuffing, holiday recipe

Find it online: https://lunafeast.com/best-brown-butter-sage-stuffing-muffins-recipe/