Stuffing Muffins
Stuffing Muffins are a deliciously fun way to enjoy your holiday stuffing. These Stuffing Muffins are easy and make-ahead, which you'll appreciate during the busy holidays.
Servings: 12
Ingredients
- 2 tablespoons olive oil
- ½ cup salted butter, plus more for greasing tins
- 4 stalks celery, chopped
- 1 large onion, chopped
- 2 apples, peeled and chopped
- 1 cup dried cranberries
- 2 tablespoons fresh sage, chopped
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ¼ cup fresh parsley leaves, chopped
- 12 ounces seasoned cubed stuffing, 1 bag
- 2-3 cups chicken stock, good quality
Instructions
- In a heavy large skillet, add olive oil and butter over medium high heat. Once mixture is melted and hot, add the celery and onions, cooking until onions are browned and translucent.
- Add remaining ingredients up to (but not including) cubed stuffing. Cook 1-2 minutes, stirring, and turn off heat. Add stuffing cubes and stir gently to combine.
- Add 2 cups of broth until bread is softened and moist. At this point, you can choose to cover and chill overnight or continue on with recipe.
- When ready to bake, preheat oven to 375F with rack on lower middle position. Use rubber spatula to gently stir stuffing mixture and add more broth as needed (may not need to add much, depending on how soft you like your stuffing.)
- Butter a 12-muffin tin generously. Divide stuffing mixture evenly into muffin tin. Bake 10-15 min or until nicely browned on top.
Notes
- Stuffing muffins can be served fresh out of the oven or a couple of hours later (they can easily be reheated if you like.)
- Sauté the vegetables until the onions are golden and soft. This step builds flavor and gives the stuffing a rich, savory base.
- Use day-old or slightly dried bread cubes if you’re making your own. They’ll absorb the broth better without turning mushy.
- Add the broth gradually. The mixture should be moist but not soggy, so stop adding once the bread feels soft and holds together.
- Butter the muffin tin generously. It helps the muffins release easily and gives the edges a crisp, golden finish.
- Pack the mixture lightly into each muffin cup. Pressing too firmly can make them dense instead of fluffy.
- Bake on the lower-middle rack. This ensures even browning and keeps the bottoms from overcooking.
- Let the muffins rest for a few minutes before removing them from the tin. They’ll hold their shape better once slightly cooled.
- This recipe is part of our Thanksgiving Side Dishes Recipes Collection.
- These Stuffing Muffins fit right in with classic holiday sides. We love serving them alongside Creamy Baked Mashed Potatoes.
Nutrition (per serving)
Calories: 162kcal | Carbohydrates: 18.1g | Protein: 1g | Fat: 10.5g | Saturated Fat: 5.3g | Trans Fat: 0.3g | Cholesterol: 20.9mg | Sodium: 205.1mg | Fiber: 2.2g | Sugar: 14g