Stuffing Muffins

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 The Spruce Eats / Leah Maroney

  • Total: 75 mins
  • Prep: 10 mins
  • Cook: 65 mins
  • Yield: 24 muffins (serves 12)

No more fighting for the crispy edges of Thanksgiving stuffing! These muffins are the perfect crispy bite of the classic holiday side dish. Each one is loaded with crunchy bits while staying moist and flavorful on the inside.

Not only is this a great way to prepare stuffing, it’s also a wonderful idea if you need to freeze and store the leftovers, so you use them again for another dinner or celebration. Just drop them in the muffin pan, pop them into a freezer bag once frozen solid, and store for up to 4 months. Throw them back in the oven or even in the microwave to reheat. You can also use already baked stuffing for this recipe. Just add it to the muffin tins and bake again as a fun way to serve the leftovers. Try this technique with your family’s favorite stuffing recipe.

Ingredients

  • 1 pound ground sausage
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 1 medium onion (finely diced)
  • 2 cloves garlic (minced)
  • 2 stalks celery (diced)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 8 cups bread cubes
  • 1 egg (lightly beaten)
  • 1 tablespoon parsley (finely chopped)
  • 1 teaspoon thyme
  • 1 tablespoon sage (chopped)
  • 1 teaspoon poultry seasoning
  • 2 cups chicken broth

Steps to Make It

  1. Gather the ingredients.

    stuffing-muffins-4769741-01
     The Spruce Eats / Leah Maroney
  2. Preheat the oven to 375 F. Add the ground sausage to a large skillet. Heat on high heat stirring and breaking up the meat until all of the sausage is browned. 

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     The Spruce Eats / Leah Maroney
  3. Remove the sausage from the pan and set it aside. Leave any drippings in the pan. Add the butter and olive oil to the skillet. Keep the heat on medium high. Add the onion, garlic, celery, salt, and pepper to the sauté pan. Sauté until the vegetables are softened, about 3 to 5 minutes. Stir frequently. 

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     The Spruce Eats / Leah Maroney
  4. Add the vegetables, cooked sausage, and bread cubes in a large bowl. Whisk together the beaten egg, parsley, thyme, sage, poultry seasoning and chicken broth. Pour the mixture over the bread cubes. 

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     The Spruce Eats / Leah Maroney
  5. Grease two muffin tins with non-stick cooking spray. Add enough stuffing to fill each well. Pack it in rather tightly. This will help you remove the muffins more easily after they have baked. Place the muffin tins in the preheated oven and bake for 30 to 40 minutes or until the tops are nicely browned and the internal temperature is at least 160 F. 

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     The Spruce Eats / Leah Maroney
  6. Allow them to cool for a few minutes in the pans and then pop them out by running a knife along the inside of each well. Serve immediately!

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     The Spruce Eats / Leah Maroney

Recipe Variations

  • You can use your favorite stuffing recipe or even prepared stuffing mix for this recipe. Get creative with different add-ins like apples, pecans, dried cranberries, or sautéed mushrooms. The possibilities are endless. 
  • You can easily make this into a vegetarian stuffing, too. Simply omit the sausage and replace the chicken broth with vegetable broth.
  • Make it gluten free by substituting gluten-free bread cubes or making your own with gluten-free sandwich bread.

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