Stuffing Muffins Recipe
A tasty Stuffing Recipe is a must-have Thanksgiving side! Stuffing muffins are perfectly portioned and easier for guests to grab. Not to mention, they still contain all the flavors and textures of traditional stuffing but with added convenience.
If you are beginning to plan out your Thanksgiving Menu, these Stuffing muffins are a great option and allows guests to serve themselves. If you are feeding a crowd double this stuffing recipe and serve along side some of our favorite Thanksgiving Day recipes like a Thanksgiving Turkey of course! Then don’t forget the sides which include our Twice Baked Potato Casserole, Cherry Cranberry Sauce and of course don’t forget the Pumpkin Spice Cocktail!
Ingredients for Stuffing Muffins
- white bread
- unsalted butter
- yellow onion
- poultry seasoning
- kosher salt
- black pepper
- chicken stock
How to Make Stuffing Muffins Recipe at Home
Can you make stuffing muffins ahead of time?
Yes, of course you can! If you enjoy preparing as much as you can the day before these stuffins can be made ahead of time. Store in an air tight container and simply heat for a few minutes prior to serving.
To pop out your muffins from the tin, run a knife around the edge of each muffin and they will easily pop right out!
As you put together your Thanksgiving menu, don’t forget these other must-haves!
- Fresh Green Bean Casserole
- Sausage Stuffing with Apples
- Barley Stuffing with Butternut Squash, Apples, and Kale
- Thanksgiving Turkey Veggie Tray
- Mulled Wine
- Pumpkin Muffins
- Celery Gruyère Gratin
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.
- 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
- Preheat oven to 400 degrees Fahrenheit. Grease muffin tins and set aside.
- 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.
- 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.
- 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.
- Spoon the mixture into the muffin tins, packing the stuffing tight and mounding the tops.
- Bake for 25-30 minutes, or until the tops are golden brown. Allow the muffins to cool before removing them from the tin.