Best Stuffing Muffins Recipe
These easy stuffing muffins have all the classic flavors of Thanksgiving stuffing in individual portions, with golden, crispy edges and a tender, savory center.
Servings: 12 stuffing muffins
Equipment
Ingredients
- 1, 12-ounce French baguette cut into small cubes
- 1 tablespoon unsalted butter or light butter
- 1/2 cup finely diced sweet or white onion
- 1/2 cup finely diced celery
- 1 garlic clove minced
- 1 large egg whisked
- 1 ¼ cups low-sodium chicken broth
- 2 tablespoons fresh parsley finely chopped
- 1 teaspoon fresh thyme finely chopped
- 1/2 teaspoon fresh sage finely chopped
- 1/2 teaspoon fresh rosemary finely chopped
- 1/4 cup roughly chopped dried cranberries
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon pepper
Instructions
- Cut the baguette into small cubes and spread them in a single layer on a baking sheet. Bake at 325°F for 10-15 minutes, tossing halfway through, until the cubes are dry and lightly crisp but not browned. Let cool.
- Finely chop the fresh parsley, thyme, sage, rosemary, and dried cranberries. Set aside.
- Melt the butter in a skillet over medium heat. Add the onion and celery and sauté for about 5-7 minutes, until softened. Add the crushed garlic and sauté for another 30-60 seconds, until fragrant.
- Place the dried bread cubes in a large mixing bowl. Add the cooked onion, celery, and garlic, along with the chopped parsley, thyme, sage, rosemary, salt, pepper, and dried cranberries. Toss gently to combine.
- Pour the whisked egg and chicken broth over the bread mixture. Toss gently until everything is evenly moistened. Let the mixture sit for a few minutes so the bread can absorb the liquid. Add more broth, one tablespoon at a time, if needed. The bread should be moist throughout but not soggy.
- Spray a 12-cup non-stick muffin pan with oil. Use a large ice cream scoop to divide the stuffing mixture evenly among the muffin cups. Gently press the mixture into each cup so the muffins hold together.
- Bake at 375°F for 18-22 minutes, or until the tops are golden brown and crispy and the centers are cooked through.
- Let the stuffing muffins rest in the pan for 5 minutes before carefully removing. Serve them warm and enjoy!
Video
Notes
- Fresh Herbs Substitution: If using dried herbs instead of fresh, use ½ teaspoon of dried thyme, ¼ teaspoon of dried sage, and ¼ teaspoon of dried rosemary in place of the fresh herbs. Or, substitute 1 teaspoon of dried poultry seasoning for all three herbs.
- Cranberries: Roughly chopped dried cranberries add a burst of sweetness to these stuffing muffins! You can use regular or reduced sugar dried cranberries.
- Customize Your Stuffing Muffins: If you don't like cranberries, you can omit them altogether. These stuffing muffins are easy to customize! Try adding chopped walnuts, sautéed mushrooms, cooked sausage, or your favorite stuffing mix-ins to make them your own!
- Dry the Bread: Cut the baguette into small cubes and dry them in the oven until crisp but not browned. If your bread is already cubed and dry, you can skip this step. Let the bread cool before using.
- Make Ahead: You can cube and dry the bread a day ahead to save time when preparing these stuffing muffins.
- Add the Broth Gradually: Start with 1 ¼ cups of broth and add more gradually as needed. Different baguettes absorb different amounts of liquid, so add extra broth a little at a time to avoid soggy stuffing.
Nutrition
Serving: 1 stuffing muffin | Calories: 95kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 0.4g | Cholesterol: 16mg | Sodium: 250mg | Fiber: 1g | Sugar: 3g