Stuffing Muffins are a fun way to change up the traditional Thanksgiving side dish. Baking a stuffing recipe 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.
My dad always made the best stuffing. He would baked some of the stuffing 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?!?!?
How to make Stuffing Muffins
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.
- 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 10-15 minutes to dry the bread out.
- Sauté the butter, onion, and celery in a skillet until soft. Add the seasonings and cooked veggies to the bread cubes in a large bowl.
- Whisk together the broth and eggs. Pour over the bread mixture and add the parsley. Toss until everything is coated.
- Spoon the stuffing mixture into a greased muffin tin. Bake and serve.
Additional Ingredients for Stuffing
- Meat – cooked Italian sausage, bacon
- Fruit – cranberries, apples
- Nuts – pecans, almonds, macadamia nuts
- Veggies – jalapeños, red bell peppers, mushrooms
Can you make Stuffing Muffins ahead of time?
This stuffing recipe is 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 the baking time because the mixture will be cold.
You can also bake these Stuffing Muffins a day or two ahead of time, then place them in a foil covered pan and reheat until warm.
Can you bake this stuffing in a different pan?
You can also spread the stuffing mixture into a baking dish and bake it the regular way if you like.
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.
(original photo from November 2012)
Other Holiday Side Dishes
- Three Cheese Macaroni and Cheese
- Cranberry Zucchini Slaw
- Broccoli Salad
- Homemade Hash Brown Casserole
- The Best Mashed Potatoes
- Classic Green Bean Casserole
Love a recipe you tried from Inside BruCrew Life?
Please consider leaving a 5 star ⭐️ rating in the recipe card below and/or a review in the comments section further below.
- 10 cups bread cubes
- 1/4 cup unsalted 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 large 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 10-15 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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 179Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 51mgSodium: 429mgCarbohydrates: 19gFiber: 1gSugar: 3gProtein: 7g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The recipe and post for Stuffing Muffins was originally published on November 1, 2012. The photos were updated November 2016, and the post was updated and republished on November 12, 2018.