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 pumpkin cobbler.
Do you have a favorite part of Thanksgiving dinner? For me, stuffing, easy corn casserole, and easy 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?!?!?
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
- Cheese
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FAQ's
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
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Recipe
Stuffing Muffins Recipe
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
- ¼ cup unsalted butter
- 1 cup diced red onion
- 3 ribs of celery, diced
- 1 tablespoon minced garlic
- ½ teaspoon salt
- ½ 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.
Nancy
Can you put these in paper muffin wrappers or no?
Jocelyn
You know what, I have never tried it in the wrappers so I can't say for sure. I think it would be fine.
Jeanie Ahrens
I made these for a neighborhood Friendsgiving and they were a bit hit! I made them and put them in the muffin cups the day before. I then let them come up to room temperature and baked them. Maybe I didn't fill the cups as much as I should have because I had sixteen instead of twelve! I didn't change a thing.
Vanessa
Thanks for sharing! How far ahead of time can I make them?
Jocelyn
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!
Suzanne
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!
Jocelyn
Yes, it really is a great way to portion control one of the most popular side dishes.
Trent
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.
Jocelyn
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. 🙂
Laurie
Old, but I had to add:
In my family we’ve always said it as: “3 stalks of celery from a head of celery”. 3 ribs, I guess, but we’ve never referred to them as ribs. Stalks from a head of celery. Different strokes! We grow veg gardens as all our large extended family has for many many years. “How many heads of celery did you get this year?” “40”, etc. lol no big, but I just had to add that! Maybe it’s a PacNW lingo, where we’ve lived for generations.
Anyway?
Happy Thanksgiving!
I’m trying this to add for anyone who’d rather this time around, kids especially will enjoy them. Thank you!
Aimee Shugarman
Our family LOVES these stuffing muffins!
Cheryl
what a fabulous idea for stuffing!
Toni
This is a completely GENIUS idea! So easy, delicious ingredients and what fun presentation!
Jennifer
I cannot wait to make them for my Thanksgiving! Such a great idea!
Kimberly
So fun! Yummy and perfect for a grab-and-go!
Sam
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!
Jocelyn
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.
Julia A. Johnson
I'm thinking about trying the for a potluck at work.
martha
I added chopped cranberries and wslnuts
Meaghan
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!!
Jocelyn Brubaker
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!!!
Beth R
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.
Mdwstwmn
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!
Jocelyn
I am so happy to hear that you tried these fun stuffins. Less sage is always better anyway:-)
katie
I love this idea and great way for portion control! Btw... loving your new blog design! Congrats!!!
The Better Baker
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.
Suzanne
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.
emily
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
Alicia
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!