While traditional stuffing tends to veer rich and heavy, these rosemary-scented stuffing cups are delightfully light without compromising on flavor, with tender baby kale and Gruyère woven into the mix. Top leftover stuffing cups with a fried egg for an easy, satisfying breakfast the next morning (if there are any leftovers, that is!).
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Ingredients
1/2
small loaf sourdough bread (8 oz), cut into 1/2-inch pieces (about 4 cups)
3/4cup
low-sodium vegetable broth
2
large eggs, beaten
2Tbsp.
olive oil
1
large onion, chopped
Kosher salt and pepper
1
stalk celery, halved lengthwise and thinly sliced
2
cloves garlic, pressed
1tsp.
chopped fresh rosemary
1/2cup
flat-leaf parsley, chopped
3oz.
Gruyère, coarsely grated
21/2oz.
baby kale (about 3 cups)
Directions
Step 1Heat oven to 375°F. Place bread on baking sheet and bake until beginning to turn golden brown, 20 to 25 minutes.
Step 2In large bowl, whisk together broth and eggs. Add toasted bread; let sit, tossing occasionally, to absorb liquid.
Step 3Meanwhile, heat oil in large skillet on medium. Add onion, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, 10 minutes. Add celery and cook, uncovered, stirring occasionally, until vegetables are just tender, 6 to 8 minutes. Stir in garlic and rosemary and cook 1 minute. Remove from heat and stir in parsley.
Step 4Add vegetable mixture to bread and toss to combine. Fold in cheese, then kale.
Step 5Line 12-cup muffin pan with parchment squares and divide stuffing among squares. Bake until golden brown, 12 to 15 minutes.
NUTRITIONAL INFORMATION (per serving): About 123 calories, 6 g fat (2 g saturated), 6 g protein, 273 mg sodium, 12 g carbohydrates, 1 g fiber
At Good Housekeeping, we want to make sure that every recipe we share will work in your kitchen. That's why our team of culinary experts tests each recipe at least three times — and often, several more times after that. During the testing process, we switch up the appliances used (think: gas, electric and induction ranges) as well as the brands of ingredients. Dozens of people taste the dish along the way, helping us to develop the tastiest meals, sides, drinks and desserts.
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