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thanksgiving stuffing muffin recipe

Savory Thanksgiving Stuffing Muffins

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These Thanksgiving stuffing muffins transform traditional holiday stuffing into perfectly portioned delights with extra crispy edges. Each muffin captures the classic flavors of Thanksgiving while offering a convenient, customizable serving that's sure to become a new holiday tradition.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Side Dish
Cuisine: American
Calories: 215
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 9 cups soft bread cubes slightly stale or dried out
  • 1 onion finely chopped
  • 1 1/2 cups celery chopped
  • 3 carrots finely chopped
  • 4 eggs
  • 1 cup chicken stock
  • 1/2 cup fresh parsley chopped
  • 2 teaspoons salt
  • 2 teaspoons dried sage
  • 1 teaspoon ground sage
  • 1 teaspoon dried thyme leaves
  • 12 ounces raisins optional
  • 1/2 teaspoon fresh ground black pepper

Equipment

  • Muffin tin
  • Large mixing bowl
  • Skillet

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, sauté the finely chopped onion, celery, and carrots until tender and fragrant.
  3. In a large mixing bowl, combine the sautéed vegetables, bread cubes, and chopped fresh parsley.
  4. Add the eggs and chicken stock to the bowl, which will help bind the ingredients while keeping the mixture moist.
  5. Sprinkle in the salt, both types of sage, dried thyme leaves, and black pepper. Add the raisins if using.
  6. Mix everything thoroughly but gently, allowing the bread cubes to maintain some structure.
  7. Spray a muffin tin with non-stick cooking spray.
  8. Scoop the stuffing mixture into each muffin cup, filling until slightly overflowing.
  9. Bake for about 25 minutes, or until the tops are crisp and golden brown.

Nutrition

Calories: 215kcal

Notes

These stuffing muffins can be easily customized to suit dietary preferences. For a gluten-free version, use gluten-free bread. Vegetarians can substitute vegetable stock for chicken stock. Dried cranberries make a great alternative to raisins for a more traditional Thanksgiving flavor.
Leftover stuffing muffins reheat beautifully in the microwave or oven and make a delicious breakfast when served with eggs. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.

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