Dill and Mushroom Stuffing Muffins
Todo el mundo sabe que la parte crujiente es la mejor parte del relleno.
- 1 cucharada de mantequilla con sal
- 1 cebolla amarilla (picada)
- 8 onzas de champiñones (en rodajas)
- ½ taza de apio (finamente picado)
- 2 cucharaditas de eneldo
- ¼ cucharadita de mejorana
- 1 cucharadita de sal
- ¼ cucharadita de pimienta negra molida
- 8 tazas de pan duro (cortado en cubos de 1/2 a 3/4 de pulgada; el pan de trigo o centeno es el mejor).
- 1 - 1 ½ taza de caldo de verduras (tibio (bajo en sodio))
- 2 huevos (ligeramente batidos)
- Precalentar el horno a 325 °F.
- En una sartén mediana, derrita la mantequilla. Añada las cebollas y sofríalas a fuego medio durante 5 minutos, o hasta que estén transparentes. Agregue los champiñones, el apio, el eneldo, la mejorana, la sal y la pimienta. Sofría hasta que el apio empiece a ablandarse.
- Coloca los cubos de pan en un tazón grande. Vierte la mezcla de cebolla tibia sobre los cubos de pan. Mezcla bien.
- Agrega el caldo de verduras poco a poco, mezclando bien, hasta que el pan esté húmedo. (La cantidad de caldo variará según la sequedad de los cubos de pan). La mezcla debe estar húmeda, pero no empapada, y no debe quedar agua en el fondo del recipiente.
- Añade los huevos batidos y mezcla bien.
- Reparte la mezcla de relleno en moldes para muffins engrasados, por media taza.*
- Hornear durante 20 minutos, hasta que la temperatura interna alcance los 140-160 °F.
Everyone know the crispy part is the best part of the stuffing.
With our Dill and Mushroom Stuffing Muffins (or 'stuffins') everyone gets their share of the crispy mushroom stuffing goodness. Since the best part of the stuffing is the crispy edges and top, we decided to make stuffing in individual serving-sized portions using a muffin tin.
Using a muffin din, rather than a large casserole dish or stuffing a bird, means one, glorious thing: MORE CRUST AND CRISPY BITS.
Quick Stuffing
If you're not overwhelmed by stuffing crispy bits, you'll still like these stuffins, because making stuffing in individual portions means that the stuffing cooks up faster than it would in a larger dish. So cooking takes only 20 minutes!
Enjoy Our Mushroom Dill Stuffing Muffins Anytime! We weren't roasting a holiday bird, but we were craving stuffing, so we decided to pair our stuffins with a nice mixed green salad.
The warm stuffing was a great compliment to the crisp lettuce. I enjoyed the dill and onion flavors of the stuffing so much that I didn't even need dressing on the salad. Tim opted for ranch, and the creamy sauce worked very well with the flavors of the stuffing.
This dill and mushroom stuffing could be baked in a larger dish or used to stuff a bird. See my notes at the bottom of the recipe for variations.
- 1 tablespoon salted butter
- 2 teaspoon dill
- ¼ teaspoon marjoram
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
This is one of the recipes from the early days of Curious Cuisiniere.
We've updated our pictures since we first made it, but we've left the original images here as a fun throwback and shout out to how far we've come. Enjoy!
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens.
She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
