Save to Pinterest Sourdough stuffing muffins with sage transform classic holiday stuffing into easy individual servings with a crispy edge and a moist savory center. These muffins have become a staple at my family’s Thanksgiving table because they’re endlessly versatile and perfect for making ahead. If you love the comfort of stuffing but want something a little more festive and shareable this recipe hits the mark.
I created these muffins after wanting to make stuffing portable for potlucks. Now my siblings actually fight for leftovers to take home.
Ingredients
- Sourdough bread cubes: give a tangy backbone and toast up beautifully look for sturdy bread with a chewy crust and soft crumb
- Yellow onion: brings sweetness and complexity use a fresh and firm onion for best results
- Celery: adds freshness and a classic flavor check for crisp bright green stalks
- Carrots: provide color and subtle sweetness peeled carrots are ideal for uniform texture
- Fresh sage: is the signature herb rich and woodsy use whole unblemished leaves
- Fresh parsley: offers a bright note opt for flat-leaf for best flavor
- Thyme: brings earthiness fresh sprigs add more aromatic lift
- Garlic: boosts savory depth buy firm bulbs with tight skin
- Low-sodium vegetable broth: allows the flavors to shine use a broth with clean taste
- Eggs: bind everything for a custardy texture choose large fresher eggs
- Unsalted butter: keeps flavors balanced use high-quality butter for richness
- Whole milk: makes the mixture lightly creamy use whole for better body
- Salt and black pepper: wakes up all the other flavors opt for fine sea salt and freshly ground pepper
Instructions
- Preheat the Oven:
- Set your oven to 350 degrees Fahrenheit or 175 Celsius and grease a 12-cup muffin tin making sure each cup gets a good coating so the muffins release easily
- Toast the Bread Cubes:
- Spread the bread cubes out on a baking sheet in an even layer Bake for about 8 to 10 minutes until they are just starting to turn golden and crisp This step dries out the bread so it soaks up all the flavorful liquids later Transfer the toasted cubes to a large mixing bowl
- Sauté the Vegetables and Herbs:
- In a large skillet over medium heat melt 2 tablespoons of the butter Once foaming add the chopped onion celery and carrots Sauté for about 5 to 7 minutes stirring frequently until the vegetables are tender but not browned Stir in the garlic sage parsley and thyme and continue to cook for 1 minute until fragrant Remove the skillet from heat
- Combine Bread and Vegetables:
- Scoot all the sautéed vegetables and herbs into the bowl with the bread cubes Season with salt and black pepper Toss everything together gently so the herbs and vegetables are evenly scattered
- Whisk the Liquid Mixture:
- In a separate bowl whisk together the eggs until smooth Add the whole milk remaining melted butter and vegetable broth Whisk again to fully combine
- Moisten the Mixture:
- Gradually pour the liquid ingredients over the bread and vegetable mixture Use a large spoon or spatula to gently fold the mixture until the bread is just moistened Take care not to smash the cubes Let the mixture rest for 5 minutes so the bread absorbs the liquid If it still seems dry add a splash more broth
- Fill the Muffin Tin:
- Divide the stuffing mixture equally among the 12 muffin cups Press down gently on each portion so everything holds together but avoid packing too tightly
- Bake Until Golden:
- Place the muffin tin in the oven and bake for 25 to 30 minutes The muffins should be golden brown on top and feel set at the center This is where the edges get nice and crispy
- Cool and Serve:
- Remove the muffin tin from the oven and let it cool for 5 minutes before lifting out the muffins Use a small spatula or butter knife to help if needed Serve the muffins warm for best flavor and texture
Save to Pinterest Sage is truly the soul of this dish and always reminds me of my grandmother who would wander into the garden to pick it fresh every Thanksgiving. There is nothing like the aroma that fills the kitchen when it hits the warm butter in the pan.
Storage Tips
These muffins store well in an airtight container in the refrigerator for up to four days Reheat in a low oven at 300 degrees for about 10 minutes to restore their crisp edges Avoid microwaving as it makes them spongy
Ingredient Substitutions
Try whole wheat bread for a nuttier earthier profile or use a gluten free loaf if allergies are a concern Fresh herbs are best but dried work in a pinch especially in winter You can swap milk for a plant based alternative just stick to unsweetened varieties
Serving Suggestions
These pair beautifully with any roasted poultry and hearty vegetable mains For a brunch twist top each muffin with a soft poached egg For festive color sprinkle with chopped parsley before serving
Cultural and Seasonal Traditions
Stuffing is an American holiday classic with endless regional spins This muffin version nods to the way busy families crave hand held shareable sides Perfect for potlucks and leftovers and they can easily be tweaked throughout fall and winter
Seasonal Adaptations
Add roasted squash for an autumnal variation Swap in leeks or fennel in early spring Try dried cranberries for a pop of color and tartness
Success Stories
The first time I brought these to a Friendsgiving they disappeared before the turkey hit the table Even picky eaters loved how crisp and flavorful the tops were That earned this recipe a permanent spot on my holiday menu
Freezer Meal Conversion
Freeze the baked muffins in a single layer Then transfer to a freezer safe bag They reheat straight from the freezer in the oven at 325 degrees for 15 to 20 minutes Night before gatherings I always stash a batch in the freezer for zero stress entertaining
Save to Pinterest These muffins are sure to become a new holiday favorite at your table. Make a batch and enjoy the combination of crispy edges and savory aromatic centers all season long.
Common Recipe Questions
- → Can I use a different type of bread?
Yes, whole wheat or gluten-free bread can be substituted for sourdough. Select a sturdy loaf for best texture.
- → What makes the muffins hold together?
A combination of eggs, milk, and vegetable broth moistens the bread cubes and helps bind the mixture for baking.
- → How do I add more flavor?
Stir in cooked sausage, sautéed mushrooms, or additional herbs for richness and depth of flavor.
- → Can these be prepared ahead?
Absolutely. Bake and cool, then reheat at 300°F (150°C) for about 10 minutes before serving.
- → What are serving suggestions?
Pair with roasted turkey, chicken, or enjoy as a hearty vegetarian side with your favorite main dish.
- → Are these suitable for vegetarians?
Yes, as long as you use the vegetable broth and avoid any meat add-ins, these muffins remain vegetarian-friendly.