These stuffing muffins are made with simple ingredients for the perfect single-serving portions of stuffing. We love this recipe for the Thanksgiving table when you don’t want to add traditional stuffing to the turkey. These muffins can be prepped in advance and served with chicken, beef, turkey or pork.
Bread cubes are toasted and mixed with vegetables and flavorful spices. All mixed together with a big of egg and broth. Everything is baked in a muffin tin. These can be served alongside some of your favorite holiday side dishes.
Thanksgiving Stuffing Muffins
I love this fresh take on serving stuffing with your meals! Straightforward ingredients from the grocery store can be combined to create a flavorful side dish recipe.
- PORTION CONTROL – This recipe will make 12 delicious servings! Prep these ahead of time and warm in the oven just before you’re ready to serve.
- EASY PREP – It’s super easy to prepare, just sautee, mix and bake!
- BUDGET FRIENDLY – It’s cheap to make using budget-friendly ingredients.
Need more inspiration? Try our 109 Cheap Easy Meal Ideas which are simple, perfect for busy nights, and budget-friendly.
Leftover stuffing can also be added to our turkey leftover casserole recipe.
Recipe Ingredients
Just four simple ingredients are used for this easy recipe! Here’s an overview of what you’ll need:
BREAD CUBES – 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.
BUTTER – Used to cook vegetables. Feel free to swap with cooking oil or a splash of chicken broth instead.
EGGS – Two large eggs help to glue the stuffing muffins together.
VEGETABLES – Finely chopped celery, yellow onion and miced garlic are classic additions to any stuffing recipe. These add flavor and texture.
SPICES – For a delicious stuffing flavor, this recipe uses dried parsley, garlic powder, ground sage, minced onion, salt and pepper.
CHICKEN BROTH – Broth adds moisture and will help to hold the muffins together. Feel free to swap with water, it will just have a little bit less flavor.
Pro Tip: For a budget-friendly idea, save leftover bread slices in the freezer and use them in this recipe.
VARIATIONS
- CITRUS ZEST – Freshly grated citrus peel will add a wonderful flavor to the muffins.
- FRESH HERBS – Swap dried herbs for fresh thyme, parsley, fresh sage.
- POULTRY SEASONING – Add 1 tsp of poultry seasoning for even more stuffing flavor.
How To Make Stuffing Muffins
Stuffing muffins are a simple way to create portion-sized servings! They’re perfect for dipping, and serving with any comforting meal. Here’s how to make these delicious stuffing cups with full instructions in the recipe card at the bottom of this post.
- PREP – Spray a muffin tin with nonstick cooking spray and preheat the oven.
- BREAD CRUMBS – Slice 10 pieces of bread into small pieces. Bake on a sheet pan for 12-15 minutes until toasted.
- SAUTE – In a large pot over medium-high heat, cook the garlic, celery and onion until the vegetables have softened. Stir in all the spices.
- ASSEMBLE – Whisk the eggs with chicken broth then mix in a large bowl with toasted bread crumbs, and sauteed vegetables.
- BAKE – Divide the stuffing into a greased muffin tin. Bake 30 minutes until the tops are golden brown.
Pro Tip: 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.
How To Store Leftovers
FRIDGE – The leftover stuffing muffins can be stored in an airtight container in the fridge for 4-5 days.
FREEZER – 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 3 months for maximum freshness.
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 350F until warmed through.
What To Serve With
Serve these stuffing muffins with roasted turkey, our popular cranberry sauce with orange zest, mashed sweet potatoes, and baked cinnamon sweet potato and squash for an easy holiday dinner.
Frequently Asked Questions
Can I use a stuffing mix for this recipe?
If you feel that the stuffing isn’t moist enough, try sprinkling in a small amount of chicken broth and stirring it together. Repeat these steps with a small amount of the liquid until the desired texture is reached.
Eggs help to keep the proper shape and texture of a stuffing recipe. It is possible to make stuffing without them but the bread crumbs stick together as well.
Yes, you can make this recipe using a stuffing mix such as Stovetop stuffing. Make the stuffing according to package instructions, and combine it with sauteed vegetables, egg and broth. Divide into muffin cups and bake.
These muffins are the perfect Thanksgiving stuffing addition to any holiday feast! They can easily be prepped in advance and reheated just before you serve your meal. They’re light and fluffy with a delicious mix of spices. There’s no need to cook stuffing inside a turkey when you have this recipe!
More Thanksgiving Recipes
- Wild Rice Stuffing
- Cranberry Sauce
- Plant Based Mashed Potatoes
- Roasted Turkey
- Cranberry Jello Salad
- Garlic Green Beans With Bacon
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 the butter to a large skillet or pot over medium high heat. Cook the minced garlic, onion and celery until veggies turn soft and translucent.
- Add in the spices: dried parsley, garlic powder, ground sage, dried minced onion, salt and ground black pepper. Mix everything together.
- In a medium bowl, whisk the eggs with the broth.
- Add the bread cubes, and cooked vegetables to a large bowl.
- Pour in the egg mixture and toss until bread is evenly coated.
- Divide into muffin tins. Pack the bottoms in firmly then gently add more for the top. Bake for 28-32 minutes, or until you get golden brown crispy edges.
- Let cool 10 minutes then transfer to a rack to cool completely.
Recipe Notes:
- FRIDGE – The leftover stuffing muffins can be stored in an airtight container in the fridge for 4-5 days.
- FREEZER – 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 3 months for maximum freshness.
- 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 350F until warmed through.