Cheese & Herb Stuffins

Name: Cheese & Herb Stuffins
Ingredients: 1 large carrot; 2 celery stalks; 1 onion; 2 tablespoons olive oil; 6 garlic cloves, minced; 1/2 loaf peasant bread (6-7 slices); 3 eggs; 1/2 cup heavy cream; 1 3/4 cups vegetable broth; 1 teaspoon rosemary; 1 teaspoon thyme; 1 teaspoon salt; 1/4 teaspoon black pepper; 4 garlic cloves, grated with a microplane; 1 heaping teaspoon garlic powder; 1 cup grated white cheddar; 1 cup grated Gruyère

Posted:November 7, 2022 | Categories: Recipes | Tags:sides vegetarian

Cheese & Herb Stuffins

Rated 5.0 stars by 1 users

Author:

Melissa Ben-Ishay

Stuffing (or dressing) is an undeniable favorite of Thanksgiving. Whether you cook it inside the turkey or in a casserole dish, there are so many delicious ways to enjoy the holiday staple—as this recipe suggests, as muffins (ahem, stuffins).

But the best part about these? You can make it using stuffing leftovers the day after Thanksgiving for something that feels just a bit more comforting than a plate of microwaved stuffing from the day before. Just mix in the leftover stuffing with the egg mixture ingredients for a totally repurposed, delicious dish.

Cook Mode

Ingredients

For the base

1 large carrot
2 celery stalks
1 onion
2 tablespoons olive oil
6 garlic cloves, minced
1/2 loaf peasant bread (6-7 slices)

For the egg mixture

3 eggs
1/2 cup heavy cream
1 3/4 cups vegetable broth
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon salt
1/4 teaspoon black pepper
4 garlic cloves, grated with a microplane
1 heaping teaspoon garlic powder
1 cup grated white cheddar
1 cup grated Gruyère

Directions

Preheat the oven to 375*F and line a muffin tin (if needed).
Heat the olive oil in a large pan over medium heat.
To make the mirepoix, finely chop the celery, onions, and carrots. Add the mirepoix to the pan and cook until translucent, stirring occasionally.
Meanwhile, cut the bread into 3/4" cubes.
Add the garlic to the pan and cook for 2 minutes, then remove the pan from heat.
In a large bowl, whisk together the heavy cream and eggs, then stir in the vegetable broth, rosemary, thyme, additional garlic, garlic powder, salt, pepper, and Parmesan.
Once the mirepoix has cooled, add it to the bowl with the egg mixture.
Add the bread cubes and most of the cheese to the egg mixture, reserving some for topping. Mix everything together with your hands, until all of the bread is evenly coated.
Scoop the mixture into a muffin tin, layering the extra cheese in the middle and on top.
Bake for 35-45 minutes until the stuffins are lightly golden on top.
Let cool slightly before eating.

What You'll Need

What You’ll Need

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