Introduction
The holidays bring warmth, comfort, and good food. We love traditional dishes like roasted turkey, mashed potatoes, and stuffing. Stuffing is a savory bread mixture that tastes like togetherness. What if you could make this classic dish easier to serve and more charming? Imagine transforming it into small, festive pockets with a dazzling, tangy-sweet glaze. This recipe simplifies your holiday feast and makes it unforgettable.
Why Make This Recipe
These are not just any stuffing muffins; they are a game-changer. Here’s why this recipe will become a holiday favorite:
- Perfect Portions: Each guest gets a neat, elegant serving. No more messy scooping from a dish.
- Crispy and Tender: The muffin tin makes crispy tops and bottoms. The inside stays moist and flavorful.
- Make Ahead: Prepare these in advance to save oven space on the big day. This saves time and reduces stress.
- The Glaze: A bright cranberry glaze adds beauty and a sweet-tart taste. This makes Stuffing Muffins with Cranberry Glaze extraordinary.
- Kid-Friendly: Children will enjoy these individual muffins.
How to Make Stuffing Muffins with Cranberry Glaze
Making these stuffing muffins involves four simple steps: preparing the stuffing base, moistening and baking, crafting the cranberry glaze, and glazing and serving. Follow these steps for a delicious holiday treat.
Ingredients of Stuffing Muffins with Cranberry Glaze
For the Stuffing Muffins:
- Bread: Stale white, sourdough, or cornbread, cubed (about 8 cups)
- Aromatics: Yellow onion, celery stalks, garlic cloves, finely diced
- Broth: Low-sodium chicken or vegetable broth
- Fat: Unsalted butter
- Eggs: Large eggs, lightly beaten
- Herbs: Fresh sage, fresh thyme, chopped
- Seasoning: Salt, black pepper
- Optional Mix-ins: Dried cranberries, chopped pecans or walnuts, crumbled sausage or vegetarian sausage
For the Cranberry Glaze:
- Cranberries: Fresh or frozen cranberries
- Sweetener: Granulated sugar or maple syrup
- Liquid: Orange juice or water
- Flavor Boost: Orange zest (optional)
- Thickener: Cornstarch slurry (if you want a thicker glaze)
Directions of Stuffing Muffins with Cranberry Glaze
Step 1: Prepare Your Stuffing Base
- Toast the Bread: If your bread is not stale, spread cubes on a baking sheet. Toast at 300°F (150°C) until golden and dry.
- Sauté Aromatics: Melt butter in a large skillet or Dutch oven over medium heat. Add diced onion and celery. Cook until soft (about 5-7 minutes). Stir in minced garlic and cook for one more minute until it smells good.
- Combine Ingredients: Move the cooked aromatics to a large mixing bowl. Add the toasted bread cubes, chopped fresh herbs, and any optional mix-ins. Season with salt and pepper.
Step 2: Moisten and Bake
- Add Liquids: Pour warm broth slowly. Gently toss to make sure all bread cubes moisten evenly, but do not make them soggy.
- Incorporate Eggs: Lightly beat the eggs. Gently fold them into the stuffing mixture. This helps bind the muffins.
- Fill Muffin Tins: Grease a standard 12-cup muffin tin (or use paper liners). Firmly press the stuffing mixture into each cup. Make sure they are well-packed to hold their shape.
- Bake: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes. They should be golden brown and heated through. The edges should be slightly crisp.
Step 3: Crafting the Cranberry Glaze
- Simmer Cranberries: In a small saucepan, combine cranberries, sugar (or maple syrup), and orange juice (or water). Bring to a simmer over medium heat. Stir now and then until cranberries burst and the mixture thickens a little (about 8-10 minutes).
- Smooth Glaze (Optional): For a smoother glaze, press the cooked cranberries through a fine-mesh sieve. Discard the solids. Or, use an immersion blender to make a purée.
- Adjust Consistency: If you want a thicker glaze, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir this into the simmering glaze. Cook for one more minute until thick.
- Add Zest: Stir in the orange zest (if you use it) for more flavor.
Step 4: Glaze and Serve
- Cool Slightly: Let the Stuffing Muffins with Cranberry Glaze cool in the muffin tin for a few minutes. Then, carefully move them to a wire rack.
- Drizzle Generously: Drizzle or brush the warm cranberry glaze over each stuffing muffin just before serving.
How to Serve Stuffing Muffins with Cranberry Glaze
These Stuffing Muffins with Cranberry Glaze are very versatile.
- Traditional Holiday Meal: They go well with turkey, ham, or roasted chicken.
- Brunch Star: Serve with eggs, a breakfast meat, and a fresh fruit salad for a special holiday brunch.
- Perfect Appetizer: Use a mini muffin tin to make small muffins. They are great bite-sized appetizers for a party.
- Leftover Ideas: Crumble leftover muffins into a frittata or put them on top of warm soup.
How to Store Stuffing Muffins with Cranberry Glaze
Store any leftover Stuffing Muffins with Cranberry Glaze in an airtight container in the refrigerator for up to 3-4 days. They reheat well in the oven or microwave.
Tips to Make Stuffing Muffins with Cranberry Glaze
- Do Not Over-Moisten: Stuffing needs to be moist, not soggy. Add broth slowly.
- Pack Them Well: Press the stuffing firmly into the muffin cups. This helps them hold their shape when baking.
- Use Stale Bread: Fresh bread will make a mushy texture. If you only have fresh bread, cube it and toast it.
- Taste and Adjust: Always taste your stuffing mixture before baking. Add more seasoning if needed.
Variations
- Spicy Kick: Add a pinch of red pepper flakes to your stuffing mixture. Or add a dash of hot sauce to the cranberry glaze.
- Herb Flavor: Try different fresh herbs like rosemary or marjoram.
- Nutty Taste: Add toasted chestnuts or pine nuts to the stuffing.
- Sweet & Savory Glaze: For a richer glaze, add a teaspoon of balsamic glaze or a splash of port-flavored grape juice.
- Vegetarian/Vegan: Use vegetable broth, vegan butter, and a flax egg substitute for the eggs.
FAQs
Q1: Can I make the Stuffing Muffins with Cranberry Glaze ahead of time?
Yes, you can. You can prepare the stuffing mixture and bake the muffins up to 2-3 days before. Store them in an airtight container in the refrigerator. Reheat in a 350°F (175°C) oven until warm. You can also make the cranberry glaze ahead. Store it in the fridge, then warm it gently before serving.
Q2: Can I freeze these cranberry glazed stuffing muffins?
Yes, you can freeze them. Once they are completely cool, wrap the baked stuffing muffins tightly in plastic wrap and then foil. Or put them in a freezer-safe bag. They will keep in the freezer for up to 3 months. Thaw them overnight in the refrigerator. Then reheat them in the oven.
Q3: My cranberry glaze is too thin/thick. How can I fix it?
If your cranberry glaze is too thin, put it back in the saucepan. Simmer gently for a few more minutes to reduce it. Or add a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons cold water) and cook until it thickens. If it’s too thick, stir in a small amount of orange juice or water until it is the consistency you want.
Stuffing Muffins with Cranberry Glaze
These savory stuffing muffins, packed with aromatic vegetables and herbs, are perfectly portioned and finished with a sweet-tart cranberry glaze, making them an ideal side dish for any meal.
Equipment
- Baking sheet
- Large skillet or Dutch oven
- Large mixing bowl
- Standard 12-cup muffin tin
- Small saucepan
- Fine-mesh sieve (optional)
- Immersion blender (optional)
- Wire rack
Ingredients
For the Stuffing Muffins
- 8 cups Bread Stale white, sourdough, or cornbread, cubed
- 1 Yellow onion finely diced
- 2 Celery stalks finely diced
- 2 Garlic cloves minced
- 1.5 cups Low-sodium chicken or vegetable broth
- 0.5 cup Unsalted butter
- 2 Large eggs lightly beaten
- 2 tablespoons Fresh sage chopped
- 1 tablespoon Fresh thyme chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Dried cranberries optional
- 0.5 cup Pecans or walnuts chopped, optional
- 1 cup Cooked sausage or vegetarian sausage crumbled, optional
For the Cranberry Glaze
- 2 cups Cranberries fresh or frozen
- 0.5 cup Granulated sugar or maple syrup
- 0.5 cup Orange juice or water
- 1 teaspoon Orange zest optional
- 1 tablespoon Cornstarch for slurry, if needed
- 2 tablespoons Cold water for slurry, if needed
Instructions
Prepare Your Stuffing Base
- If your bread is not stale, toast the cubed bread on a baking sheet at 300°F (150°C) for 10-15 minutes until golden and dry, then let it cool completely.
- Melt butter in a large skillet over medium heat, add diced onion and celery, and cook for 5-7 minutes until soft. Stir in minced garlic and cook for 1 more minute until fragrant.
Moisten and Bake
- Transfer the cooked aromatics to a large mixing bowl, then add the toasted bread cubes, chopped fresh sage, fresh thyme, optional mix-ins, salt, and black pepper.
- Slowly pour warm broth over the bread mixture, tossing gently to moisten all bread cubes evenly without making them soggy.
- Lightly beat the eggs and gently fold them into the stuffing mixture until just combined.
- Grease a standard 12-cup muffin tin well, then firmly press the stuffing mixture into each cup, filling them completely.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the tops are golden brown and the edges are slightly crisp.
Craft the Cranberry Glaze
- In a small saucepan, combine cranberries, sugar (or maple syrup), and orange juice (or water); bring to a simmer over medium heat, stirring occasionally, until cranberries burst and the mixture thickens slightly (about 8-10 minutes).
- For a smoother glaze, press the cooked cranberries through a fine-mesh sieve or use an immersion blender to purée the mixture.
- If a thicker glaze is desired, mix cornstarch with cold water to make a slurry, then stir it into the simmering glaze and cook for 1 more minute until thickened.
- Stir in orange zest, if using, for an added flavor boost.
Glaze and Serve
- Let the Stuffing Muffins cool slightly in the muffin tin before carefully transferring them to a wire rack.
- Drizzle or brush the warm cranberry glaze generously over each stuffing muffin just before serving.
Notes
For an extra flavor and texture boost, consider adding dried cranberries, chopped nuts, or cooked sausage to the stuffing mixture. The cranberry glaze can be made smoother by straining or pureeing, and its thickness can be adjusted with a cornstarch slurry.