Description
Stuffing Bites bring a novel and charming twist to the traditional stuffing dish we’re all familiar with during festive dinners. Fashioned into convenient muffin shapes, these bites offer a scrumptious and easy-to-serve side dish that’s ideal for gatherings and family meals. Their compact size not only makes them adorable but also perfect for individual servings, ensuring every guest gets a uniformly cooked, crispy piece of the Thanksgiving favorite.
Ingredients
- 8 cups white bread, cubed (about 1 loaf)
- 2 teaspoons olive oil
- 8 ounces Italian sausage, removed from casing
- 1/2 yellow onion, finely diced
- 4 celery stalks, finely diced
- Kosher salt
- 6 large fresh sage leaves, minced
- 6 sprigs of fresh thyme, minced
- 1/2 teaspoon freshly ground pepper
- 1 1/2 cups low-sodium chicken stock
- 2 eggs, lightly beaten
Step-by-step Directions
Step 1: Preheat and Prepare
Preheat the oven to 300 degrees F. Butter or grease a muffin tin and set it aside for later use.
Step 2: Toast the Bread
Spread the bread cubes on a sheet pan in a single layer and bake for 10 minutes or until barely toasted. Then, remove from the oven and set aside to cool.
Step 3: Cook the Sausage
Heat a medium skillet over medium heat and add the olive oil. Add the Italian sausage to the hot oil, breaking it up as it cooks until browned and cooked through, about 5 to 7 minutes. Transfer the sausage to a small bowl.
Step 4: Sauté the Vegetables
In the same skillet, add more olive oil if needed. Toss in the onion and celery, seasoning with salt. Cook until they begin to soften, about 5 to 7 minutes. Stir in the sage, thyme, and freshly ground pepper, cooking for an additional 2 to 3 minutes.
Step 5: Combine Ingredients
In a large bowl, mix the toasted bread cubes with the cooked sausage and onion-celery mixture. Pour in the chicken broth and mix until well combined. Taste and adjust the seasoning if necessary. Finally, add the beaten eggs and stir until everything is evenly mixed.
Step 6: Bake
Using a tablespoon, tightly pack the stuffing mixture into each muffin cup. Bake at 300 degrees F for 35-40 minutes until the tops are browned and crisp.
Step 7: Serve
Once baked, remove the stuffing bites by running a butter knife around the edges of each muffin cup and lifting them out gently. Serve warm and enjoy!
Servings & Preparation Time
This recipe makes 12 stuffing bites. Preparation time is approximately 20 minutes, and cooking time is around 45 minutes.
Tips for Storage & Reheating
- Store leftover stuffing bites in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 300 degrees F until warmed through for best results, preserving the crunchiness of the exterior.
- These bites can also be frozen for up to 1 month. Thaw overnight in the refrigerator before reheating in the oven.
Conclusion
The delightful Stuffing Bites are not only a creative rendition of traditional stuffing but also a practical solution for serving this beloved dish with ease. Perfect for festive occasions or any family dinner, these bites encapsulate the essence of homemade comfort food in a new, fun form that everyone is sure to love.
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Stuffing Bites
- Total Time: 1 hour 5 minutes
- Yield: 12 stuffing bites 1x
Description
Stuffing Bites bring a novel and charming twist to the traditional stuffing dish, fashioned into convenient muffin shapes. They are scrumptious and easy-to-serve, ideal for gatherings and family meals.
Ingredients
- 8 cups white bread, cubed (about 1 loaf)
- 2 teaspoons olive oil
- 8 ounces Italian sausage, removed from casing
- 1/2 yellow onion, finely diced
- 4 celery stalks, finely diced
- Kosher salt
- 6 large fresh sage leaves, minced
- 6 sprigs of fresh thyme, minced
- 1/2 teaspoon freshly ground pepper
- 1 1/2 cups low-sodium chicken stock
- 2 eggs, lightly beaten
Instructions
- Preheat the oven to 300 degrees F. Butter or grease a muffin tin and set it aside for later use.
- Spread the bread cubes on a sheet pan in a single layer and bake for 10 minutes or until barely toasted. Remove from the oven and set aside to cool.
- Cook the Italian sausage in a skillet until browned and cooked through. Transfer to a bowl.
- Sauté the onion and celery in the same skillet with olive oil, seasoning with salt. Add sage, thyme, and pepper, and cook for a few more minutes.
- In a large bowl, mix the toasted bread cubes, cooked sausage, onion-celery mixture, chicken broth, and adjust seasoning. Add beaten eggs and stir well.
- Pack the stuffing mixture into muffin cups and bake at 300 degrees F for 35-40 minutes until browned and crisp.
- Serve warm by removing the stuffing bites from the muffin cups gently with a butter knife.
- Prep Time: 20 minutes
- Cook Time: 45 minutes