Breakfast
Stuffing Muffins
Golden cubes of whole wheat bread soak up savory pancetta, shallots, and celery, then bake into crisp topped muffins fragrant with sage and parsley. Each bite delivers a savory crunch that melts into a tender, herb scented center.
- Total
- 1 hr 38 min
- Prep
- 30 min
- Cook
- 1 hr 8 min
- Serves
- 12
Nutrition per Serving
- Calories
- 115
- Protein
- 5g
- Carbs
- 16g
- Fat
- 4g
- Fiber
- 2g
- Sugar
- 1g
- Sodium
- 345mg
Ingredients
- olive oil spray
- 12 oz whole wheat French bread (cut into small cubes (9 1/4 oz if dried))
- 3 oz diced pancetta
- 1 tbsp unsalted butter
- 3 shallots (minced)
- 3 large stalks celery (minced)
- 2/3 cup chopped parsley
- 10 fresh sage leaves (minced)
- 3/4 tsp Bell's Seasoning
- 1/4 tsp salt
- 1 large egg (beaten)
- 1 3/4 cup chicken broth
Instructions
- Let bread sit overnight to harden. If your bread is fresh, preheat the oven and bake the bread cubes on 2 baking sheets at 250°F for about 30 minutes, stirring half way until the bread is completely firm.
- Increase the oven to 375°F. Spray a non-stick muffin tin with oil.
- Heat a large nonstick skillet over medium heat, cook the Pancetta until browned and the fat renders, about 2 to 3 minutes.
- Add butter; when melted add shallots, celery, parsley, sage, Bell’s seasoning and salt and cook on medium low until soft, about 8 to 10 minutes.
- Remove from heat and let cool a few minutes.
- In a medium bowl, combine chicken broth and egg.
- In a large bowl add bread and combine with sauteed vegetables.
- Add chicken broth and egg mixture and combine well. If stuffing is too dry, add a little more broth or water until you have the right consistency. Let is sit 10 minutes.
- Transfer the stuffing to the muffin pan. (If making ahead cover with foil and refrigerate).
- If making alongside a turkey, pour some of the pan juices from the cooked turkey over the stuffing. Bake uncovered 25 minutes, or until golden.