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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- 1/2 small loaf sourdough bread (8 oz), cut into 1/2-inch pieces (about 4 cups)
- 3/4 cup low-sodium vegetable broth
- 2 large eggs, beaten
- 2 Tbsp. olive oil
- 1 large onion, chopped
- Kosher salt and pepper
- 1 stalk celery, halved lengthwise and thinly sliced
- 2 cloves garlic, pressed
- 1 tsp. chopped fresh rosemary
- 1/2 cup flat-leaf parsley, chopped
- 3 oz. Gruyère, coarsely grated
- 2 1/2 oz. baby kale (about 3 cups)
- 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
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