Stuffing Muffins Recipe

This easy Stuffing Muffins recipe is the perfect way to reinvent a classic holiday side dish. It is made with simple ingredients like stuffing bread cubes, savory onion, celery, fresh sage, and rich chicken broth. This recipe creates the ideal individual portion of stuffing that is wonderfully moist on the inside with delightfully crispy edges on the outside. Perfect for ensuring everyone gets a corner piece at Thanksgiving dinner, this method makes 12 muffins and simplifies serving for any holiday feast.

Stuffing Muffins Ingredients

• 1 (12 oz) bag of seasoned stuffing bread cubes
• 1/2 cup unsalted butter
• 1 large yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 2 tablespoons fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 2 large eggs, lightly beaten
• 2.5 cups low-sodium chicken broth

How To Make Stuffing Muffins

1. Prepare your tools: Preheat the oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin with butter or non-stick cooking spray.
2. Sauté the vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion and celery and cook until softened and fragrant, about 5-7 minutes.
3. Combine the dry ingredients: In a very large bowl, place the stuffing bread cubes. Add the cooked onion and celery mixture, the chopped sage, thyme, parsley, pepper, and salt. Toss gently to combine.
4. Add the wet ingredients: In a separate medium bowl, whisk together the lightly beaten eggs and the chicken broth. Pour this liquid mixture over the bread cubes.
5. Moisten and rest: Gently fold everything together until the bread is evenly moistened, but be careful not to overmix. Let the mixture sit for 5-10 minutes to allow the bread to fully absorb the liquid.
6. Fill and bake: Spoon the stuffing mixture evenly into the prepared muffin cups. You can pack them in gently. Bake for 25-30 minutes, or until the tops are golden brown and crispy. Let the muffins cool in the tin for 5 minutes before removing.

Recipe Tips

• Grease the Muffin Tin Well: Stuffing has a tendency to stick, so don’t be shy with the butter or cooking spray. This ensures your muffins will pop out easily without falling apart.
• Let the Mixture Rest: Allowing the bread cubes to sit and absorb the broth and egg mixture for a few minutes is key. This step guarantees the muffins will be moist and tender on the inside, not dry.
• Don’t Overfill the Cups: Fill the muffin cups just to the top or slightly mounded. If you overfill them too much, they may run together while baking, losing their individual muffin shape.
• Use Fresh Herbs for Best Flavor: While dried herbs can work in a pinch, fresh sage, thyme, and parsley provide a much brighter and more robust flavor that truly makes these stuffing muffins stand out.

What To Serve Stuffing Muffins

These Stuffing Muffins are a must-have side dish for any holiday meal. They are the perfect partner for a beautifully roasted turkey, a glazed ham, or a juicy roast chicken. Be sure to serve them with plenty of gravy for drizzling on top. They also pair wonderfully with other classic sides like creamy mashed potatoes, tangy cranberry sauce, and green bean casserole.

How To Store Stuffing Muffins Leftovers

• Refrigerate: Store leftover muffins in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm them in a 350°F (175°C) oven for 10-15 minutes to help re-crisp the tops.
• Freeze: These muffins freeze beautifully. Once completely cooled, place them in a single layer on a baking sheet to flash-freeze for an hour. Then, transfer the frozen muffins to a zip-top freezer bag. They can be stored for up to 3 months. Reheat directly from frozen in the oven.

Stuffing Muffins Nutrition Facts

Serving Size: 1 muffin

• Calories: 175 kcal
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 45mg
• Sodium: 450mg
• Total Carbohydrate: 19g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 5g

Frequently Asked Questions

• Can I make these stuffing muffins vegetarian? Yes, it’s very easy to make this recipe vegetarian. Simply swap the chicken broth for an equal amount of high-quality vegetable broth. All other ingredients are already vegetarian.
• Can I add sausage? Absolutely! To add sausage, brown about a half-pound of bulk pork sausage in the skillet, breaking it up with a spoon. Drain off the excess fat before adding the onion and celery to the same pan to cook. Then, proceed with the recipe as written.
• Can I prepare these ahead of time? Yes. You can assemble the muffins in the tin, cover with plastic wrap, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if they are going into the oven cold.

Try More Recipes:

• Sun-Dried Tomato Stuffed Mushrooms Recipe
• Sweet Almond Crackers Recipe
• Sweet And Sour Meatballs Recipe