These individual stuffing muffins bake up to be crisped on the outside and tender within. Easy to serve, they hold their own on the Thanksgiving table as a side dish or satisfying vegetarian main.

The cups can be baked up to a day ahead and stored in a plastic bag once they’ve cooled, then reheated in the oven right before serving. The recipe from Beth Dooley is inspired by her grandmother’s recipe, but if roasting and shelling chestnuts is just one step too many, feel free to leave them out.

Stuffing Muffin Cups

Makes about 12 muffins (depending on pan size).

Softened unsalted butter or oil for greasing the muffin pan

8 cups bread cubes, about 1 loaf

1/4 cup unsalted butter

1 medium onion, diced

2 cloves garlic, diced

1 cup diced fennel

1 tablespoon fresh thyme

2 cups vegetable

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