Stuffing Muffins

Ingredients

• 1 (1 ½-lb.) sourdough bread loaf, cut into ¾-in. cubes (about 12 cups) Review
• 3/4 cup unsalted butter, divided, plus more for muffin trays
• 1 medium-size (10 oz.) sweet onion, sliced lengthwise ¼-in. thick (about 2 ½ cups) Review
• 4 large large (about 7 oz total) celery stalks, chopped (about 1 ½ cups) Review
• 3/4 tsp. black pepper
• 1 ½ tsp. kosher salt, divided Review
• 3/4 cup (6 oz.) white wine
• 3 cup chicken stock
• 2 large eggs, beaten
• 1 TBSP. fresh thyme leaves, plus more for garnish
• 10 oz aged white Cheddar cheese, shredded (2 ½ cups), divided Review

Directions

1. Gather ingredients and prepare bread: Place bread cubes on a wire rack placed over a baking sheet. Cover loosely using aluminum foil; let stand at room temperature for at least 12 hours or up to 24 hours.
2. Prepare oven and muffin trays: Preheat oven to 375℉. Butter 2 (12-well) muffin trays. Place bread cubes in a very large heatproof bowl.
3. Cook onion, celery, and pepper: Melt 4 tablespoons of the butter in a 12-inch skillet over medium-high. Add onion, celery, pepper, and 1/2 teaspoon of the salt; cook, stirring occasionally, until golden brown, about 6 minutes. Transfer to bowl with bread cubes.
4. Make stock and add to bread: Add wine to skillet; increase heat to high. Cook, stirring constantly, until wine is reduced to about 1/4 cup, 2 to 3 minutes. Add stock and remaining 8 tablespoons butter and 1 teaspoon salt; remove from heat, and stir until butter is melted, about 2 minutes. Pour into bowl with bread mixture. Let cool slightly, about 5 minutes. Add eggs, thyme, and 1 cup of the cheese to mixture in bowl; stir well.
5. Add dressing to pans: Spoon mixture evenly into prepared muffin wells. Top evenly with remaining 1 1/2 cups cheese, spreading cheese all the way to edges of batter, touching muffin tray.
6. Bake muffins: Bake in preheated oven until cheese is melted and bread is golden brown and crispy, about 30 minutes. Let cool in trays 5 minutes. Remove from trays, and garnish with additional thyme. Serve warm.