Stuffing Muffins are a fun way to change up a traditional side dish. Baking stuffing in muffin tins is a delicious way to serve it at your holiday dinners.
Now that the sugar rush of Halloween is behind us, it is time to look forward to the holidays. Do you realize that Thanksgiving is next week?
We only have a few days to finalize our dinner menus and plan all the food.
Basically from now until the new year, it is going to be a food fest with all the parties and events that will happen.
Do you have a favorite part of Thanksgiving dinner? For me, the stuffing was what I would head for first because if you waited, you lost out!
My dad always made the best stuffing. He would baked some in the turkey and the rest of it in a pan.
The stuffing from the turkey was always the first thing to disappear from the table because everyone would fight to get a scoop. I’ve heard that cooking it in a slow cooker gives it that moist yummy from turkey taste, so I might try that this year.
Today I am sharing the way I do my stuffing with you, but I gave it a fun twist this time.
I didn’t have time to bake a whole turkey just yet, but I wanted to share a fun stuffing idea that I saw in a few magazines a few years ago.
Stuffins!!! That’s right! Stuffing baked in a muffin pan. How fun are these individual servings?!?!?
There is always something fun about having your food made as mini portions. And of course, muffins definitely take better pictures then a blob of delicious baked bread on a plate.
Stuffing Muffins are easy to make ahead of time, which reduces some of the stress of holiday baking. You can easily prep this holiday stuffing the night before. Just mix it all together, cover the mixing bowl, and refrigerate the mixture until you need it.
Scoop it into your pan right before baking. You may need to add a little more time to your baking time because the mixture will be cold.
These Stuffing Muffins are delicious fresh from the oven or at room temperature. If you make them ahead of time, you can easily reheat them right before dinner. Because of their small size they reheat fast.
You can also spread the stuffing mixture into a baking dish and bake it the regular way.
Either way, it is delicious with gravy poured all over it. Man, now I am so ready for Thanksgiving dinner and all those yummy dishes.
How to make Stuffing Muffins:
Cut a loaf of bread into little cubes. You can leave them out for a few hours to get stale, or you can bake them in the oven for 15 minutes to dry the bread out.
Saute the butter, onion, and celery in a skillet until soft. Add the seasonings and veggies to the bread cubes in a large bowl.
Whisk together the broth and eggs. Pour over the bread mixture. Add the parsley. Toss until everything is coated.
Spoon the stuffing mixture into a greased muffin tin. Bake and serve.
Other Ingredients you can mix into your Stuffing:
- Cooked Italian Sausage
- Red Bell Pepper
(original photo from November 2012)
More side dishes you may enjoy at your holiday meals:
- Three Cheese Macaroni and Cheese
- Cranberry Zucchini Slaw
- Broccoli Salad
- Homemade Hash Brown Casserole
- The Best Mashed Potatoes
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- 10 cups bread cubes
- 1/4 cup butter
- 1 cup diced red onion
- 3 ribs of celery, diced
- 1 Tablespoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons rubbed sage
- 2 eggs
- 2 cups chicken broth
- 2 Tablespoons chopped fresh parsley
- Preheat the oven to 325 degrees.
- Place the bread cubes on a baking sheet. Bake for 15 minutes, stirring a few times. Let cool.
- Place the bread cubes in a large bowl.
- Increase the oven temperature to 350 degrees. Spray a muffin tin with nonstick spray.
- Sauté the butter, onion, and celery until softened. Stir in the garlic, salt, pepper, and sage.
- Stir the vegetables into the bread cubes. Whisk together the eggs and chicken broth. Pour over the bread cubes and veggies. Stir until everything is soaked in. Stir in the fresh parsley.
- Spoon the mixture into 12 muffin tin cavities. Bake for 35-40 minutes. Let cool in the pan for 10 minutes, then loosen with a knife. Remove and serve hot.
*Reduce the amount of chicken broth if you like your stuffing drier.
**You can also spoon the mixture into a baking dish and bake it this way.
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Amount Per Serving:Calories: 179 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 51mg Sodium: 460mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 1g Sugar: 3g Sugar Alcohols: 0g Protein: 7g
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**The recipe and post for Stuffing Muffins was originally published on November 1, 2012. The photos and post have been updated and republished on November 12, 2018.