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.
I better pace myself each day because I want to be able to enjoy every bite of Apple Crisp Pie and this Easy Pumpkin Crunch Cobbler.
Do you have a favorite part of Thanksgiving dinner? For me, stuffing, Easy Corn Casserole, and Sweet Potato Souffle are what I fill my plate up with first!
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?!?!?
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.
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 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.
Other Ingredients you can add to Stuffing:
- Cooked Italian Sausage
- Cranberries
- Apples
- Pecans
- Jalapeños
- Cheese
- Red Bell Pepper
- Bacon
- Mushrooms
CLICK HERE TO PIN THE RECIPE FOR LATER!
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)
What to serve with Stuffing Muffins:
- Three Cheese Macaroni and Cheese
- Cranberry Zucchini Slaw
- Broccoli Salad
- Homemade Hash Brown Casserole
- The Best Mashed Potatoes
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Stuffing Muffins
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.
Ingredients
- 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
Instructions
- 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.
Notes
*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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Nutrition Information:
Yield: 12 Serving Size: 1Amount 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.
Jocelyn,
This is such a great idea. I love it. Thank you so much for participating with us today.
these look awesome! Also… thank you for such a great giveaway too! You are going to make someone’s day for sure with that!
What a cute idea! I can’t wait to see everyone’s Thanksgiving recipe ideas! We have dressing in our family, and that’s my favorite thing!!! It’s more dense than stuffing I think, and Mom’s has a whole of of sage in it, which I love. 🙂
Blessings,
Leslie
Stuffing and mashed potatoes are tied for my favorite! This is such a cute idea. And definitely much better to photograph. 🙂
Stuffins! What a funny combo. My favourite part of thanksgiving has always been the stuffing too, although now I’m vegetarian I can’t usually eat it anymore.
Also, as a Canadian, it’s so odd to see people post things about Thanksgiving now because ours was mid-October! Anyway, have a great thanksgiving!
<3
Oh I love this idea! Really for anytime of the year – it’s a shame we leave stuffing to a couple days out of the year.
Thanks so much for participating in this years event, it was so great to meet you 🙂
This is such a good way to serve stuffing on a plate with lots of gravy pour over top.
Yes, lots of gravy on top is the way to go:-)
Stuffing is the absolute best part of Thanksgiving! Thanks for sharing 🙂
I love this idea! I can’t stand soggy-in-the-bird dressing and this is the perfect solution! So fun to be involved in this fun event with you… xoxoxo~ Ruthie
Baked this way gets rid of the sogginess:-) It was so nice to “meet” you through this too!!!
What a great idea for stuffing! When I was younger I used to HATE stuffing but now I cant get enough! I think I just wasnt fond of the soggy bird stuffed kind…. Will be trying this instead this year! And I love the giveaway… Hope I win! 🙂
Baking the stuffing this way definitely gets rid of the soggy stuffing! I hope you enjoy it!
Fun giveaway!
I will be honest- the stuffing is my favorite part of the whole meal!! I could have my entire plate be stuffing and I would be a happy girl! These seriously are darling and look absolutely delicious! I hope that you have a great day!
XO, Camille
I am so with you on the plateful of stuffing:-) That and a plate of pie and I am good too!!!
I love this idea! Perfectly portioned stuffing for a carboholic like myself–genius!
Yes, little carb bombs for the carboholics…I’m one of those too:-)
Such a great idea! I haven’t od’d on sugar yet…maybe tonight. Gah – 21 days. Sigh.
I was doing good…until we started making S’mores…then it was all over. Sigh is right!!!
My hubs would love these! He is a huge stuffing (And bread!) fan and this is the best of all worlds!
These are perfect for the carb lovers in the world:-)
Yep, the best part about Thanksgiving dinner is definitely the stuffing, especially if it has sausage in it! Oh my gosh, if that’s all I eat on Thanksgiving, I am happy! I like how neat and portable these are. I could seriously eat several before they make it to a platter to be served! Thanks Jocelyn for getting me ready for the big day. I think I may make these now, just to “practice”!
Genius idea! I love when things are made into muffins/cupcakes it makes them so much funner. Glad to be in the progressive dinner with you =)!
Everything in cupcake form is definitely way more fun:-)
Hey Jocelyn! Great name – mine is also Jocelyn, but i’ve always gone by Jocie. Its a rare treat to bump into another!!
These look super yummy, and what a great idea to have a progressive online dinner!
We just got our link party up and running and would love if you came and joined in on the fun. Each week we are giving away free ad space for one week to one random party goer. Our main site gets thousands of hits per day and The Better Half gets thousands per week. Hope to see you there! http://www.oneprojectcloser.com/the-humble-brag-link-party-5/
Stuffing is my favorite part of Thanksgiving! I love this idea – so much fun, and so good!
Um what. Stuffing that you can pick up and eat without a fork?! LOVE. Thanks for the recipe!
LOL that’s exactly how I ate mine:-) Glad you liked it!!!
I agree… stuffing is my favorite part of the meal too! And how clever to put it into individual servings. I will definitely be trying this one!
how fun!!! I’m hosting a Thanksgiving party all month long (until Thanksgiving) and would love for you to come over and link it up! This is in addition to my normal Tasteful Tuesday party that runs every Tuesday. Thank you for taking the time to celebrate Thanksgiving and be THANKFUL for all our blessings. http://www.nap-timecreations.com/2012/10/pull-apart-pumpkin-maple-bread-and.html
These are a really fun idea for transporting or even freezing individual servings of stuffing! Glad to be a part of this with progressive dinner.
Perfect idea! I love the ‘crunchy crust’ on the dressing and this would give me more to enjoy! Thanks so much for linking up at Weekend Potluck.
I love this idea and great way for portion control! Btw… loving your new blog design! Congrats!!!
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My 14 year old son picked this recipe to make for Thanksgiving dinner. I increased the butter a bit and decreased the sage amount only because I am not a huge sage fan. They stayed together quite nicely and was a nice pairing with the stuffing from the bird as there isn’t usually enough to go around. Thanks for the recipe!
I am so happy to hear that you tried these fun stuffins. Less sage is always better anyway:-)
Similar to the Stuffing Balls I grew up eating and now my kids love them except I shape into about the size of a golf ball and bake on a cookie sheet till crispy on the outside and soft and moist on the inside.
Love this. Can I just use the stuffing in a bag. The plain bread cubes. I already have them. How much of that would be the equivalent? Thanks!!
I can’t say for sure since I didn’t use the bagged mix. My guess is that you could just mix it by following the package directions, then follow my baking instructions. I don’t see why that wouldn’t work…keep me posted!!!
I added chopped cranberries and wslnuts
Hi!
I know this is an older post but this is SUCH a great idea! Do you have any recommendations for reheating if I wanted to make these ahead of time? Thanks!
We reheated them the next day in the microwave and they were fine. I’m wondering if you could place them in a crockpot on low to heat them up? I haven’t tried it though, so I can’t say for sure if this would work.
So fun! Yummy and perfect for a grab-and-go!
I cannot wait to make them for my Thanksgiving! Such a great idea!
This is a completely GENIUS idea! So easy, delicious ingredients and what fun presentation!
what a fabulous idea for stuffing!
Our family LOVES these stuffing muffins!
This is a very nice change of pace from the usual. I did want to point out that there is a mistake in the recipe. I am certain you don’t mean three stalks of celery, but instead, three ribs. Three stalks would be celery stuffins.
LOL! Yes, that would be a lot of celery if it was stalks. I will go fix the recipe now. Thank you for pointing that out to me. 🙂
This is such a good idea! What a great way to make sure there is enough to go around and make the line move faster!
Yes, it really is a great way to portion control one of the most popular side dishes.
Thanks for sharing! How far ahead of time can I make them?
You can make these a day or two ahead of time, then keep them in the refrigerator. Let them sit to room temperature, then place in a pan and cover with foil and reheat until warm. You can also just mix up the stuffing mixture, cover & refrigerate it, then cook it the day off. I hope that helps and you enjoy the stuffing!