Ingredients
Equipment
Method
- Preheat your oven to 350°F. Grease 12 non-stick muffin cups.
- Warm the butter in a large skillet over medium heat.
- Add the onions, 1 teaspoon of the poultry seasoning, 1 teaspoon of the salt, and 1 teaspoon of the pepper. Cook, stirring occasionally, until the onions are very soft but not browned, about 6-8 minutes.
- Place the bread cubes into a large bowl. Add the cooked onions and butter mixture to the bread cubes. Stir well.
- In a separate bowl, combine the eggs and milk. Pour about half of this mixture over the bread and stir. To check if you have enough liquid, take a handful of moistened bread and squeeze. If small drops of liquid come 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 teaspoon of 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. You can taste it raw or microwave a small portion until heated through before tasting.
- Divide the stuffing among the prepared muffin tins, mounding them well.
- Bake for 30-40 minutes, until the tops are brown and crunchy and the stuffing is heated through.
- Use a plastic knife to loosen the edges of each muffin cup, then gently remove the stuffing portions.
Notes
This recipe is designed for beginners and focuses on creating delicious stuffing without the usual kitchen chaos. The muffin tin method ensures evenly cooked portions and a delightful crispy texture.