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Crispy Brown Butter Sage Stuffing Muffins: Easy Holiday Recipe

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These individual stuffing muffins feature perfectly crispy edges, bold brown butter flavor, and fresh sage. They’re make-ahead friendly, endlessly customizable, and a holiday showstopper.

Ingredients

Scale
  • 1 loaf (about 12 cups) day-old sourdough bread, cut into ¾-inch cubes
  • ½ cup (1 stick) unsalted butter
  • 2 tablespoons fresh sage leaves, finely chopped
  • 1 medium yellow onion, diced small (about 1½ cups)
  • 3 celery stalks, diced small (about 1 cup)
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 1½ cups low-sodium chicken or vegetable broth
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon dried thyme
  • ¼ cup fresh parsley, chopped (optional)

Instructions

  1. Dry the bread: Spread bread cubes on baking sheets. Leave out overnight or bake at 300°F (150°C) for 15-20 minutes, stirring halfway, until dry and slightly toasted.
  2. Brown the butter: In a large skillet, melt butter over medium heat. Swirl occasionally until it turns deep amber with brown specks and smells nutty (5-7 minutes). Remove from heat immediately. Stir in chopped sage and let sizzle 30 seconds. Set aside.
  3. Cook the vegetables: In the same skillet, cook onion and celery over medium heat for 6-8 minutes until translucent. Add garlic and cook 1 minute more. Remove from heat.
  4. Combine the base: In a large bowl, mix dried bread cubes, cooked vegetables, salt, pepper, thyme, and parsley (if using). Toss with hands until evenly distributed.
  5. Make the custard: In a small bowl, whisk together beaten eggs and broth. Pour in brown butter-sage mixture and whisk again.
  6. Assemble the muffins: Pour custard over bread mixture and toss gently. Let sit 5-10 minutes for bread to absorb liquid. Mixture should be moist but not soupy.
  7. Fill the muffin tin: Preheat oven to 375°F (190°C). Generously grease a 12-cup muffin tin. Divide mixture evenly among cups, pressing down gently to compact. Mound slightly above rim.
  8. Bake: Bake 25-30 minutes, rotating halfway, until tops are deep golden brown and crispy. Cool in pan 5 minutes, then run a knife around edges and lift out. Place on cooling rack.

Notes

Don’t skip drying the bread—fresh bread will turn gummy. Watch brown butter carefully; it goes from perfect to burnt in 30 seconds. Let mixture rest before baking for even moisture. Press muffins firmly to prevent falling apart. For extra crispy tops, brush with melted butter before baking or broil 1-2 minutes at the end.

Nutrition

Keywords: stuffing muffins, brown butter sage stuffing, crispy stuffing, holiday side dish, Thanksgiving stuffing, individual stuffing, make-ahead stuffing

Find it online: https://daintydine.com/crispy-brown-butter-sage-stuffing-muffins-easy-holiday-recipe/