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A close-up side shot of a baked crispy stuffing muffin sitting atop a muffin tin full of other stuffing muffins.

Crispy-Edged Stuffing Muffins aka, Stuffins! (Individual Portions)

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  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Inactive Time: 1 -2 days
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12 muffins 1x
  • Category: Side Dish Recipes
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Description

Introducing the hit of your next holiday dinner—Crispy-Edged Stuffing Muffins (aka, stuffins 🥰)!

Made with hearty sourdough bread, fresh herbs, garlic, and parmesan cheese, these muffins pack all the classic flavors of Thanksgiving stuffing, but are baked in a muffin pan for perfect, individual portions. Each stuffin is deliciously crispy on the outside, with a soft, tender center.

All that’s missing? A big spoonful of Turkey Gravy!

Ingredients

Scale
  • 16 ounces sourdough bread, sliced or torn into ½-inch cubes (see Recipe Notes)
  • ½ cup (1 stick) unsalted butter
  • 3 stalks celery, finely diced
  • 1 medium yellow onion, finely diced
  • 6 cloves garlic, finely chopped or grated
  • ½ cup finely chopped fresh parsley
  • ÂĽ cup finely chopped hardy fresh herbs (e.g. rosemary, sage, thyme, oregano, etc.)
  • 1 cup finely grated parmesan
  • 2 large eggs
  • 1 – 1 ½ cups chicken or turkey broth/stock
  • kosher salt and ground black pepper, to season
  • nonstick cooking spray

Instructions

  1. 1-2 days ahead of time, prepare the bread cubes: Slice the bread into ½-inch cubes. Transfer the bread to a baking sheet, spreading it in an even layer. Set aside, uncovered, for 1-2 days or until the bread is dried out—provided I’m not baking anything, I set the baking sheet in the oven to keep it out of the way. (See Recipe Notes for day-of and store-bought options.)An overhead shot of cubed bread on a gold sheet pan atop a white marbled surface.
  2. Prep: When you’re ready to prep and bake your stuffing muffins, preheat the oven to 350 degrees F, ensuring an oven rack is positioned in the upper third of the oven.
  3. Soften the aromatics: To a large pot or Dutch oven over medium heat, add the butter. Once melted, add the onions and celery, seasoning with 1 ½ teaspoons kosher salt and ground black pepper as desired. Cook, stirring occasionally, until softened and fragrant, 5-7 minutes. Stir in the garlic and fresh herbs. Cook 1-2 minutes longer, until fragrant. Remove from the heat.An overhead shot of finely chopped celery and onion being softened with butter in a large white pot atop a white marbled surface.
  4. Finish the stuffing: To the pot with the aromatics, add the dried bread cubes, parmesan, and eggs. Stir to combine well. Working ½ cup at a time, stir the chicken/turkey broth into the stuffing mixture. Mix well between additions and use just enough broth to rehydrate the bread cubes such that they’re softened but not soggy.An overhead shot of chicken stock being poured into a pot containing softened vegetables, bread cubes, and parmesan cheese atop a white marbled surface. An overhead shot of prepared stuffing in a large white pot atop a white marbled surface.
  5. Assemble the stuffing muffins: Generously grease a nonstick muffin tin with nonstick cooking spray. Transfer the stuffing mixture to the prepared tin, gently packing the stuffing in each cup. I like to use a spring-loaded cookie scoop, reshaping the the stuffin tops with my fingers if needed.An overhead shot of prepared stuffing in a large white pot with a spring-loaded scoop, and a muffin pan with 7 cups full of stuffing atop a white marbled surface.
  6. Bake the stuffing muffins: Spritz each stuffing muffin with nonstick cooking spray, then transfer the muffin tin to the oven. Bake 30-35 minutes, until the tops of the stuffins are as golden and crispy as you like. Remove from the oven and set aside to cool slightly.A close-up side shot of a baked crispy stuffing muffin sitting atop a muffin tin full of other stuffing muffins.
  7. Serve: If needed, run a knife around each stuffing muffin to release from the pan. Transfer to a serving tray and serve warm, preferably with lots of Easy Turkey Gravy. Enjoy!A side shot of four stuffing muffins on a white speckled plate, and two additional stuffins on small white plates beside it on a white marbled surface. A vase of flowers and decorative pumpkins sit in the background.

Equipment

Notes

Jess’ Tips and Tricks:

  • Bread: I can’t resist the rich, tangy flavor and hearty texture of sourdough bread, especially in stuffing. If you prefer a more classic stuffing, use your favorite loaf of soft French or Italian-style bread.
  • Alternate bread cube prep options: If you do not want to prepare bread cubes a few days in advance, the following methods work just as well:
    • Day of bread cubes in the oven: Preheat the oven to 350 degrees F. Slice the bread into ½-inch cubes. Spread them into an even layer on a baking sheet. Transfer to the oven to toast until dried out, 10-15 minutes. Set aside to cool before mixing the stuffing as directed in Step 4, above.
    • Store-bought bread cubes: Let the store do the work! Buy a bag of prepared bread cubes. You’ll need 12 ounces of dried bread cubes for this recipe.
  • Easy Recipe Variations for Dietary Restrictions: These stuffing muffins are naturally meatless. To ensure a vegetarian result, be sure to use your favorite rennet-free parmesan cheese.

Make-Ahead, Storage, and Freezing:

  • Make-Ahead Instructions: To prep these stuffing muffins ahead of time, prepare the bread cubes according to Step 1 (store in an airtight container at room temperature for up to 5 days) and soften the aromatics according to Step 3 (cool and store in an airtight container in the refrigerator for up to 5 days). At dinnertime, just finish mix and bake the stuffing muffins according to Steps 4-6. Serve warm.
  • Storage Instructions: While best enjoyed fresh, leftover stuffing muffins can be stored in an airtight container in the refrigerator for up to 3-4 days. The cooled stuffins may be a little tough—just reheat in the oven or microwave until warmed through and they’ll soften back up.
  • Freezer Instructions: You can also freeze leftover stuffing muffins. Transfer to a freezer-safe container and freeze for up to 1 month. Thaw overnight in the refrigerator, then reheat in the microwave or oven until warmed through.

Find it online: https://playswellwithbutter.com/stuffing-muffins/