# The Ingredients You'll Need:
→ Bread Base
01 - 10 cups day-old bread, cubed (white, whole wheat, or sourdough)
→ Vegetables
02 - 1 cup celery, finely chopped
03 - 1 cup yellow onion, finely chopped
04 - 2 tablespoons unsalted butter
05 - 1/2 cup dill pickles, finely diced
→ Liquids
06 - 1 1/2 cups low-sodium vegetable broth or chicken broth
07 - 2 large eggs, lightly beaten
→ Herbs & Seasonings
08 - 1/4 cup fresh parsley, chopped
09 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
10 - 1 teaspoon dried sage
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon black pepper
→ Optional Add-ins
13 - 1/2 cup shredded sharp cheddar cheese (optional)
14 - 1/4 cup pickle brine (optional, for extra tang)
# Step-by-Step Instructions:
01 - Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with baking paper liners.
02 - Arrange bread cubes on a baking sheet and toast in the oven for 8 to 10 minutes until dry and golden. Set aside to cool.
03 - Heat butter in a large skillet over medium heat. Add chopped onion and celery and sauté for about 5 minutes until softened.
04 - Stir in the diced dill pickles and cook for 1 minute. Remove skillet from heat.
05 - In a large mixing bowl, combine toasted bread cubes, sautéed vegetables and pickles, chopped parsley, thyme, sage, salt, and pepper. Gently toss until evenly distributed.
06 - In a separate bowl, whisk together broth, eggs, and optional pickle brine until well blended.
07 - Pour broth mixture over the bread and vegetable mixture. Toss gently until bread is thoroughly moistened but not soggy.
08 - If using, fold in shredded sharp cheddar cheese until just combined.
09 - Evenly spoon stuffing mixture into the prepared muffin tin, packing each cup gently to hold its shape.
10 - Bake for 20 to 25 minutes until tops are golden and muffins are firm to the touch.
11 - Let muffins cool in the tin for 5 minutes. Run a knife around each to loosen and serve warm.
