Sage-Fennel “Stuffins”
Bake holiday stuffing in a muffin tin to create these clever “stuffins.” Serve alongside Cider House Turkey with Apple Gravy.
Recipe - Downers Grove, IL
Sage-Fennel “Stuffins”
Prep Time50 Minutes
Servings12
Cook Time20 Minutes
Ingredients
1 loaf Fresh Thyme Bakery multigrain batard, cut into 3/4-inch cubes (9 cups)
Non-stick cooking spray
2 cups Fresh Thyme organic chicken broth
2 Fresh Thyme large eggs
1 Tbsp. Fresh Thyme extra virgin olive oil
1 cup finely chopped yellow onion
1/2 cup quartered, cored, and thinly sliced fennel bulb
1/2 cup finely chopped celery
1/2 cup finely chopped cremini mushrooms
1/4 cup chopped fresh parsley
2 Tbsp. finely chopped fresh sage or 2 tsp. ground sage
1/2 tsp. Fresh Thyme fine sea salt
1/4 tsp. Fresh Thyme ground black pepper
Directions
- Preheat oven to 300°F. Place bread cubes in a large rimmed baking pan and bake for 20 minutes, stirring once. Remove dried bread cubes from oven and cool.
- Increase oven temperature to 400°F. Spray twelve 2½-inch muffin cups with cooking spray.
- In a large bowl, whisk together broth and eggs. Add bread and toss to coat. Let mixture stand, stirring occasionally, for 10 minutes or until liquid is absorbed.
- In a large skillet, heat oil over medium heat. Add onion, fennel, celery, and mushrooms and cook 5 minutes or until vegetables are softened, stirring frequently. Stir in parsley, sage, salt, and pepper. Add vegetable mixture to bread mixture; stir to combine.
- Spoon stuffing mixture into the muffin cups. Bake 30 to 35 minutes or until heated through.
Nutritional Information
Each serving contains: 106 calories, 3 g fat, 1 g saturated fat, 0 g trans fat, 31 mg cholesterol, 319 mg sodium, 17 g carbohydrates, 2 g fiber, 3 g sugar, 4 g protein. Daily values: 4% vitamin A, 4% vitamin C, 1% calcium, 2% iron.
50 minutes
Prep Time
20 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Not Available
Fresh Thyme Avocado Cooking Oil Spray - 5 Fluid ounce
$5.99$1.20/fl oz
Fresh Thyme Organic Chicken Broth - 32 Ounce
$2.39$0.07/oz
Fresh Thyme Cage Free Large Grade A Brown Eggs - 1 Each
$2.99
Fresh Thyme Extra Virgin Olive Oil - 8.5 Ounce
$4.99$0.59/oz
Yellow Onions - 0.75 Pound
$0.97 avg/ea$1.29/lb
Not Available
Celery - 1 Each
$1.99
Not Available
Italian Parsley - 1 Each
$0.99
Fresh Thyme Organic Sage - 0.75 Ounce
$2.50$3.33/oz
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.79$0.11/oz
Not Available
Nutritional Information
Each serving contains: 106 calories, 3 g fat, 1 g saturated fat, 0 g trans fat, 31 mg cholesterol, 319 mg sodium, 17 g carbohydrates, 2 g fiber, 3 g sugar, 4 g protein. Daily values: 4% vitamin A, 4% vitamin C, 1% calcium, 2% iron.
Directions
- Preheat oven to 300°F. Place bread cubes in a large rimmed baking pan and bake for 20 minutes, stirring once. Remove dried bread cubes from oven and cool.
- Increase oven temperature to 400°F. Spray twelve 2½-inch muffin cups with cooking spray.
- In a large bowl, whisk together broth and eggs. Add bread and toss to coat. Let mixture stand, stirring occasionally, for 10 minutes or until liquid is absorbed.
- In a large skillet, heat oil over medium heat. Add onion, fennel, celery, and mushrooms and cook 5 minutes or until vegetables are softened, stirring frequently. Stir in parsley, sage, salt, and pepper. Add vegetable mixture to bread mixture; stir to combine.
- Spoon stuffing mixture into the muffin cups. Bake 30 to 35 minutes or until heated through.