Pecan and Sage Stuffing Muffins Recipe

Introduction

These individual stuffing muffins are packed with the earthy flavors of sage and the satisfying crunch of pecans. They offer a delightful twist on traditional stuffing, perfect for holiday meals or any comforting dinner.

Ingredients

• 8 cups cubed day-old bread
• 1 cup chopped pecans
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 celery stalks, diced
• 2 tablespoons chopped fresh sage
• 2 cups chicken or vegetable broth
• Salt and pepper to taste

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and lightly grease a muffin tin to prevent sticking.
2. Step 2: Heat olive oil in a skillet over medium heat. Add chopped onion and diced celery, sautéing until they are softened and fragrant, about 5-7 minutes.
3. Step 3: In a large bowl, combine the bread cubes, chopped pecans, sautéed onion and celery, and fresh sage. Mix well to distribute ingredients evenly.
4. Step 4: Gradually stir in the chicken or vegetable broth until the mixture is moist but not soggy. Season with salt and pepper to taste.
5. Step 5: Spoon the stuffing mixture into the prepared muffin tin, pressing gently to pack it firmly into each cup.
6. Step 6: Bake in the preheated oven for 20–25 minutes, or until the tops are golden brown and crisp.
7. Step 7: Let the stuffing muffins cool slightly before removing them from the tin. Serve warm as a delicious side or appetizer.

Tips & Variations

• For a vegetarian option, use vegetable broth instead of chicken broth.
• Add cooked sausage or bacon for extra savory flavor.
• Substitute pecans with walnuts or toasted almonds for a different nutty crunch.
• If you prefer a softer texture, reduce the broth slightly or cover muffins with foil during the last 10 minutes of baking.

Storage

Store any leftover stuffing muffins in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 350°F (175°C) for 10-12 minutes or microwave until heated through, keeping the texture tender and flavorful.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these stuffing muffins ahead of time?

Yes, you can prepare the mixture and fill the muffin tin in advance. Cover and refrigerate, then bake just before serving for freshest results.

Can I freeze these muffins?

Absolutely. Once baked and cooled, wrap the muffins individually or place them in a freezer-safe container. Freeze for up to 2 months. Reheat thoroughly before serving.

Pecan and Sage Stuffing Muffins Recipe

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★★★★★

4.7 from 100 reviews

These Pecan and Sage Stuffing Muffins are a deliciously savory twist on traditional stuffing, combining the nutty crunch of pecans with fresh sage and sautéed vegetables. Perfectly baked in a muffin tin, they offer individual portions that are golden, crisp on top, and moist inside, making them an ideal side dish for holiday meals or cozy dinners.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 8 cups cubed day-old bread
• 1 cup chopped pecans
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 celery stalks, diced
• 2 tablespoons chopped fresh sage
• 2 cups chicken or vegetable broth
• Salt and pepper to taste

Instructions

1. Preheat Oven: Preheat the oven to 375°F (190°C) and grease a muffin tin to prevent sticking.
2. Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the chopped onion and diced celery, sautéing until they become soft and translucent, which usually takes about 5-7 minutes.
3. Combine Ingredients: In a large mixing bowl, add the cubed day-old bread, chopped pecans, sautéed onion and celery, and chopped fresh sage. Mix these ingredients together to distribute flavors evenly.
4. Add Broth and Season: Gradually stir in the chicken or vegetable broth until the mixture is moist but not soggy. Season with salt and pepper to taste, adjusting to your preference.
5. Spoon Mixture into Muffin Tin: Spoon the stuffing mixture into the prepared muffin tin cups, pressing down gently to compact slightly for shape retention.
6. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes until the muffins turn golden brown and have a crisp top layer.
7. Serve: Remove from oven and allow to cool slightly before serving individual stuffing muffins as a flavorful side dish.

Notes

• Using day-old bread helps the stuffing hold its shape better and absorb the broth adequately.
• You can substitute pecans with walnuts or chestnuts for a different nutty flavor.
• Vegetable broth makes this recipe vegetarian-friendly; chicken broth offers richer flavor.
• Don’t over-soak the bread mixture to avoid soggy muffins – aim for moist but not wet.
• Fresh sage is preferred for vibrant flavor, but dried sage can be used (reduce amount to 1 tablespoon).

Keywords: stuffing muffins, pecan stuffing, sage stuffing, holiday side dish, savory muffins, bread stuffing, vegetarian stuffing