Sourdough Stuffing Muffins Sage (Printable Version)

Savory muffins feature sourdough, sage, and vegetables—ideal for festive sides or flavorful holiday tables.

# What You'll Need:

→ Bread

01 - 8 cups sourdough bread, cut into 1-inch cubes, preferably day-old

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 celery stalks, finely chopped
04 - 2 medium carrots, peeled and finely diced

→ Herbs & Aromatics

05 - 3 tablespoons fresh sage, finely chopped, or 1 tablespoon dried sage
06 - 2 tablespoons fresh parsley, chopped
07 - 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
08 - 2 garlic cloves, minced

→ Liquids & Dairy

09 - 1 1/2 cups low-sodium vegetable broth
10 - 2 large eggs
11 - 5 tablespoons unsalted butter, melted
12 - 1/2 cup whole milk

→ Seasonings

13 - 1 teaspoon salt
14 - 1/2 teaspoon ground black pepper

# Steps to Follow:

01 - Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly with butter or nonstick spray.
02 - Arrange the sourdough bread cubes evenly on a baking sheet and toast in the oven for 8 to 10 minutes until lightly golden and crisp. Transfer the cubes to a large mixing bowl.
03 - In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chopped onion, celery, and carrots. Cook for 5 to 7 minutes until vegetables are softened. Stir in garlic, sage, parsley, and thyme; cook for 1 minute longer, then remove from heat.
04 - Add the sautéed vegetable mixture to the toasted bread cubes. Season evenly with salt and black pepper, and toss gently to combine.
05 - In a separate bowl, whisk together the eggs, whole milk, remaining 3 tablespoons of melted butter, and vegetable broth until well blended.
06 - Pour the liquid mixture over the bread and vegetables. Gently fold with a spatula until the bread is evenly moistened, being careful not to overmix. Allow the mixture to rest for 5 minutes to absorb moisture. If the mixture appears too dry, add a small amount of additional broth as needed.
07 - Divide the stuffing mixture evenly among the prepared muffin cups, pressing gently with the back of a spoon to compact and shape.
08 - Transfer the muffin tin to the oven and bake for 25 to 30 minutes until the tops are golden and crisp.
09 - Let the muffins cool in the tin for 5 minutes. Carefully remove each portion and serve warm.

# Additional Tips::

01 -
  • Uses up day-old bread you already have
  • No slicing needed each portion is already ready to serve
  • Elevates the humble stuffing into a showstopping side
  • Infused with fresh herbs for incredible aroma
02 -
  • Each muffin is just 170 calories so you can indulge without regret
  • Easy to make vegetarian simply swap the broth or bread as needed
  • Great for meal prep They keep well and reheat beautifully
  • 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
03 -
  • Use day old bread for maximum structure and flavor
  • Do not skip toasting the cubes this makes or breaks the final muffin texture
  • Pack each muffin just enough so it holds together but avoid compressing tightly or they will turn dense
  • The right butter matters Choose a rich creamy brand for real holiday flavor

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