Sage-Fennel “Stuffins”Sage-Fennel “Stuffins”
Sage-Fennel “Stuffins”
Sage-Fennel “Stuffins”
Bake holiday stuffing in a muffin tin to create these clever “stuffins.” Serve alongside Cider House Turkey with Apple Gravy.
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Recipe - Downers Grove, IL
Sage Fennel Stuffins.jpg
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
  1. 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.
  2. Increase oven temperature to 400°F. Spray twelve 2½-inch muffin cups with cooking spray.
  3. 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.
  4. 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.
  5. 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
1 loaf Fresh Thyme Bakery multigrain batard, cut into 3/4-inch cubes (9 cups)
Not Available
Non-stick cooking spray
Fresh Thyme Avocado Cooking Oil Spray
Fresh Thyme Avocado Cooking Oil Spray - 5 Fluid ounce
$5.99$1.20/fl oz
2 cups Fresh Thyme organic chicken broth
Fresh Thyme Organic Chicken Broth
Fresh Thyme Organic Chicken Broth - 32 Ounce
$2.39$0.07/oz
2 Fresh Thyme large eggs
Fresh Thyme Cage Free Large Grade A Brown Eggs
Fresh Thyme Cage Free Large Grade A Brown Eggs - 1 Each
$2.99
1 Tbsp. Fresh Thyme extra virgin olive oil
Not Available
1 cup finely chopped yellow onion
Yellow Onions
Yellow Onions - 0.75 Pound
$0.97 avg/ea$1.29/lb
1/2 cup quartered, cored, and thinly sliced fennel bulb
Not Available
1/2 cup finely chopped celery
Celery
Celery - 1 Each
$1.99
1/2 cup finely chopped cremini mushrooms
Not Available
1/4 cup chopped fresh parsley
Italian Parsley
Italian Parsley - 1 Each
$0.99
2 Tbsp. finely chopped fresh sage or 2 tsp. ground sage
Fresh Thyme Organic Sage
Fresh Thyme Organic Sage - 0.75 Ounce
$2.50$3.33/oz
1/2 tsp. Fresh Thyme fine sea salt
Fresh Thyme Fine Sea Salt
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.79$0.11/oz
1/4 tsp. Fresh Thyme ground black pepper
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

  1. 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.
  2. Increase oven temperature to 400°F. Spray twelve 2½-inch muffin cups with cooking spray.
  3. 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.
  4. 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.
  5. Spoon stuffing mixture into the muffin cups. Bake 30 to 35 minutes or until heated through.