Stuffing Muffins | Easy Thanksgiving Side - The Produce Moms

Stuffing is a must-have Thanksgiving side! Stuffing muffins are perfectly portioned and easier for guests to grab. Having a stackable muffin means more room on the plate for turkey and all the other delicious fixings. They still contain all the flavors and textures of traditional stuffing but with added convenience. 

Thanksgiving Stuffing Recipe

Stuffing muffins can help protect from over-indulging since they are pre-portioned. Thanksgiving is a marathon after all! You don’t want to fill up before the pumpkin pie is served!

Stuffing Muffins

Stuffing Muffins

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Stuffing Muffins
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Course Side Dishes
Cuisine Kid-Friendly
Prep Time 15 minutes
Cook Time 40 minutes
Servings
dozen
Ingredients
  • 1 lb crusty white bread cut into 1/2-inch cubes
  • 8 tbsp unsalted butter
  • 2 cups yellow onion
  • 1 cup celery chopped
  • 1/4 cup parsley finely chopped
  • 1 tbsp poultry seasoning
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 large eggs beaten
  • 1 1/2 cups chicken stock
Course Side Dishes
Cuisine Kid-Friendly
Prep Time 15 minutes
Cook Time 40 minutes
Servings
dozen
Ingredients
  • 1 lb crusty white bread cut into 1/2-inch cubes
  • 8 tbsp unsalted butter
  • 2 cups yellow onion
  • 1 cup celery chopped
  • 1/4 cup parsley finely chopped
  • 1 tbsp poultry seasoning
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 large eggs beaten
  • 1 1/2 cups chicken stock
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Grease muffin tins and set aside.
  2. Spread bread crumbs evenly onto a baking sheet and bake for 5-10 minutes, stirring once, until lightly golden brown. Remove from oven and reduce temperature to 300 degrees Fahrenheit.
  3. Heat butter in a large skillet over medium-high heat. Once melted, add the onion and celery. Stir occasionally until tender, about 5 minutes. Remove the skillet from heat and stir in the parsley and poultry seasoning.
  4. In a large bowl, combine the onion and celery mixture with the bread cubes. Toss until combined. Add the eggs and the chicken stock and toss until combined.
  5. Spoon the mixture into the muffin tins, packing the stuffing tight and mounding the tops.
  6. Bake for 25-30 minutes, or until the tops are golden brown. Allow the muffins to cool before removing them from the tin.

To pop out your muffins from the tin, run a knife around the edge of each muffin and they will easily pop right out!

Thanksgiving Stuffing

As you put together your Thanksgiving menu, don’t forget these other must-haves!

What will you be serving on your Thanksgiving table? If you try our stuffing muffins, be sure to share your review in the comments below or tag us in your food photos on Instagram @theproducemoms.

Stuffing Muffins

Author: Lori Taylor

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

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