Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease 12 muffin cups.
- Melt the butter in a large skillet over medium heat. Add the onions, 1 teaspoon of poultry seasoning, 1 teaspoon of salt, and 1 teaspoon of pepper. Cook, stirring occasionally, until the onions are soft but not browned, about 6-8 minutes.
- Place the bread cubes in a large bowl. Add the cooked onions and butter mixture to the bread cubes and stir well.
- In a separate bowl, whisk together the eggs and milk. Pour about half of this mixture over the bread and stir. To check if you have enough liquid, grab a handful of moistened bread and squeeze. If liquid comes out, you have added enough. Add more liquid if needed until the bread is saturated enough to yield small drops when squeezed.
- Stir in the remaining poultry seasoning, salt, and pepper. Smell the stuffing; it should have a strong herby and peppery scent. Taste the stuffing to adjust seasonings if needed.
- Divide the stuffing mixture evenly among the prepared muffin tins. The tins should be well-mounded.
- Bake for 30-40 minutes, or until the tops are brown and crunchy and the stuffing is heated through.
- Carefully run a plastic knife around the edges of each muffin cup to loosen the stuffing, then gently remove the muffins.
Notes
This recipe is designed for beginners and uses common ingredients. Feel free to adjust the herbs and spices to your preference. The muffin tin method makes for perfectly portioned and crispy stuffing.