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Easy Cranberry Pecan Stuffing Muffins

cranberry pecan stuffing muffins - featured image
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A portable, handheld version of classic holiday stuffing made with toasted pecans, dried cranberries, and savory herbs. These muffins are quick to prepare, crowd-pleasing, and perfect for busy holiday meals.

Ingredients

Scale
  • 6 cups stale bread (sourdough, brioche, or French), cut into 1-inch cubes
  • 1.5 cups chicken broth (low-sodium), warmed
  • 4 tablespoons unsalted butter
  • 1 cup dried cranberries
  • 1 cup pecans, chopped
  • 2 medium shallots, minced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme
  • 1 teaspoon apple cider vinegar
  • 2 large eggs
  • 1 teaspoon salt (or to taste)
  • 0.5 teaspoon black pepper (or to taste)
  • 1 cup cooked sausage, crumbled (optional)

Instructions

  1. Preheat oven to 350°F (175°C). If bread is not stale, cube it and toast on a baking sheet for 10 minutes to dry out, then let cool.
  2. Toast chopped pecans in a small skillet over medium heat for 3-5 minutes until fragrant. Remove and set aside.
  3. In the same skillet, melt 2 tablespoons butter over medium heat. Sauté shallots for 3 minutes until translucent. Add garlic, sage, and thyme; cook for 1 minute. Remove from heat and stir in apple cider vinegar.
  4. In a large mixing bowl, combine cubed bread, toasted pecans, and dried cranberries. Pour warm broth over the bread and toss gently. Let sit for 5 minutes to absorb liquid.
  5. Add the sautéed aromatics, eggs, salt, and pepper to the bowl. Mix thoroughly, squeezing bread slightly to help it bind. The mixture should resemble wet sand.
  6. Grease a 12-cup muffin tin generously. Pack the stuffing mixture firmly into each cup, mounding slightly.
  7. Bake at 350°F (175°C) for 20-25 minutes until tops are golden brown and a toothpick comes out clean.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack to serve warm.

Notes

Use day-old or toasted bread to prevent soggy muffins. Toasting pecans enhances flavor and crunch. Do not overmix the batter to keep muffins tender. If tops brown too quickly, cover loosely with foil. Can be made ahead and refrigerated before baking.

Nutrition

Keywords: stuffing muffins, holiday side dish, cranberry pecan, easy stuffing, gluten-free option, vegan option, meal prep, Thanksgiving sides

Find it online: https://lindabake.com/easy-cranberry-pecan-stuffing-muffins-10-best-holiday-side/