These convenient stuffing muffins are the perfect serving size for your roasted turkey or chicken. Made from toasted bread cubes with the perfect blend of spices and vegetables.
Stuffing Muffins Overview
Cooking stuffing in a muffin pan creates the perfect individually sized portions that can be enjoyed during the holidays (with roasted turkey, chicken or beef), or whenever a stuffing craving strikes.
It's super easy to prepare these muffins. First bread slices are cut into cubes and toasted in the oven. Next, they're combined with melted butter, celery, onion, eggs, herbs and spices. The stuffing mixture is divided into a muffin pan and baked.
I love how easy these are to prep in advance. I plan on using this method next time I have a large meal to serve dinner guests.
Recipe Ingredients
- 10 slices bread - cut into cubes
- ¼ cup unsalted butter
- 3 garlic cloves - minced
- 1 ½ cups chopped celery
- 1 cup chopped yellow onion
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp ground sage
- ½ tsp dried minced onion
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 large eggs
- 2 cups chicken broth - or vegetable broth or water
How To Make Stuffing Muffins
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat oven to 325°F. Spray a muffin pan with nonstick cooking spray.
STEP 2: Slice 10 pieces of bread into small cubes. This should equal about 10 cups worth.
STEP 3: Spread the bread cubes onto a baking sheet in a single layer. Bake for 12-15 minutes or until bread is toasted. Flip halfway through the baking process. Increase the oven temperature to 350°F.
STEP 4: Add ¼ cup butter to a large skillet or pot over medium-high heat. Cook the 3 minced garlic cloves, 1 cup chopped yellow onion, and 1 ½ cups chopped celery until veggies turn soft and translucent.
STEP 5: Add in the spices: 1 tsp dried parsley, 1 tsp garlic powder, 1 tsp ground sage, ½ tsp dried minced onion, ½ tsp salt and ¼ tsp ground black pepper, and mix.
STEP 6: In a medium bowl, whisk 2 large eggs then mix with 2 cups chicken broth.
STEP 7: Add the bread cubes, and cooked vegetables to a large bowl. Pour in the egg mixture and toss until all of the bread crumbs are evenly coated.
STEP 8: Divide the stuffing into the muffin pan. Press the bottoms of each in firmly then gently add more for the top. Bake for 28-32 minutes, or until you get golden brown crispy edges. Let cool for 10 minutes then transfer muffins to a rack to cool completely.
Recipe Tips
- You can use any style of bread for this recipe. A white loaf will give fluffier results, while a whole grain bread with seeds will provide a heartier texture.
- Chop the bread and vegetables into small bite-size pieces. The smaller the cubes, the better the stuffing will stick together in a muffin shape.
- Swap butter with cooking oil or a splash of chicken broth.
How To Store Leftovers
- Fridge - Leftover stuffing muffins can be stored in an airtight container in the fridge for 4-5 days.
- To Freeze - Leftovers will freeze easily in an airtight freezer bag. Let them cool completely to room temperature then place them in a large bag. Remove as much air as possible and seal tightly. These can be stored for up to 6 months.
- To Reheat - Reheat the leftovers in the microwave for 1-2 minutes wrapped in a paper towel. These can also be heated in the oven at 350°F until warmed through.
Stuffing Muffins
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Ingredients
- 10 slices bread - cut into cubes
- ¼ cup unsalted butter
- 3 garlic cloves - minced
- 1 ½ cups chopped celery
- 1 cup chopped yellow onion
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp ground sage
- ½ tsp dried minced onion
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 large eggs
- 2 cups chicken broth - vegetable broth or water
Instructions
- Preheat oven to 325°F. Spray a muffin pan with nonstick cooking spray.
- Slice 10 pieces of bread into small cubes. This should equal about 10 cups worth.
- Spread the bread cubes onto a baking sheet in a single layer. Bake for 12-15 minutes or until bread is toasted. Flip halfway through the baking process. Increase the oven temperature to 350°F.
- Add ¼ cup butter to a large skillet or pot over medium-high heat. Cook the 3 minced garlic cloves, 1 cup chopped yellow onion, and 1 ½ cups chopped celery until veggies turn soft and translucent.
- Add in the spices: 1 tsp dried parsley, 1 tsp garlic powder, 1 tsp ground sage, ½ tsp dried minced onion, ½ tsp salt and ¼ tsp ground black pepper, and mix.
- In a medium bowl, whisk 2 large eggs then mix with 2 cups chicken broth.
- Add the bread cubes, and cooked vegetables to a large bowl. Pour in the egg mixture and toss until all of the bread crumbs are evenly coated.
- Divide the stuffing into the muffin pan. Press the bottoms of each in firmly then gently add more for the top. Bake for 28-32 minutes, or until you get golden brown crispy edges. Let cool for 10 minutes then transfer muffins to a rack to cool completely.
Notes
- Chop the bread and vegetables into small bite-size pieces. The smaller the cubes, the better the stuffing will stick together in a muffin shape.
- Leftover stuffing muffins can be stored in an airtight container in the fridge for 4-5 days.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
Rebecca Raccanelli says
What kind of bread do you use? I tried making stuffing muffins (a different recipe, you’s looks better) and I used the thickest white bread I could find and they were mushy & fell apart. Thank you!
Andi says
I just used a regular loaf of white sandwich bread and cut the pieces small, then toasted the bread cubes in the oven for crispiness. Whole wheat sandwich bread would work too.