Stuffing Muffins (aka Stuffins)
These Stuffing Muffins are the ultimate Thanksgiving side dish! Perfectly portioned, crispy on the outside, and soft inside, they’re a fun twist on classic stuffing and make serving easy. Great for holiday feasts or any cozy meal!
Servings: 12 muffins
Calories: 132kcal
Equipment
Ingredients
- 12 slices white bread, ½-inch to 1-inch cubes, dried see Note 1 for how to dry bread cubes
- ¼ cup unsalted butter plus more for greasing muffin pan
- 1 cup celery, finely diced about 4 stalks
- 1 cup yellow onion, diced about 1 small onion
- 1 ½ teaspoons minced garlic about 3 cloves
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh sage
- ½ cup dried cranberries
- 1 ½ cups broth vegetable or chicken both work
- 1 large egg
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350°F. Grease a 12-count muffin pan with butter.
- Place the dried bread cubes in a large bowl and set aside.
- Melt the butter in a large skillet over medium heat. Add the onion and celery and cook until they start to soften and turn translucent. Add the garlic and cook for an additional minute while stirring continuously, then stir in the parsley and sage. Remove from heat.
- Carefully transfer the cooked vegetable mixture and any remaining melted butter from the skillet to the bowl with the bread, sprinkle in the dried cranberries and gently stir to combine until the herbs and cranberries are evenly distributed.
- In a small bowl, whisk together the broth, egg, salt and pepper. Pour the egg mixture over the bread mixture and stir gently until everything is evenly coated and the bread absorbs the liquid (this may take a few minutes!).
- Scoop the mixture into the greased muffin pan, filling each cup to the top while lightly packing in the stuffing mixture. Bake for about 30 minutes or until the tops of the muffins are golden. Allow the muffins to rest in the pan for 5 minutes before removing and serving.
Notes
- To dry out the cubed bread, you can spread it on a baking sheet and leave it out overnight. Or, if you’re short on time, use the oven (my preferred method). Preheat the oven to 300 °F. Spread the cubed bread on a parchment-lined baking sheet and bake for 20-30 minutes. The bread should be getting crispy and dried out, but not browned.
- Bread choice: you need 10 cups of bread cubes. A bread with a tight crumb and neutral flavour is best. We like plain white bread but brioche works well too.
- Herbs: fresh are best in this recipe, but you can substitute about 1 teaspoon of dried poultry seasoning if you have it on hand.
- Storage: store in an airtight container in the refrigerator and eat within 4 days.
- To reheat: 45-60 seconds in the microwave, or until heated through.
Nutrition
Calories: 132kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 347mg | Potassium: 87mg | Fiber: 1g | Sugar: 6g | Vitamin A: 295IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg
