Shake up your traditional stuffing routine this Thanksgiving and make these irresistible stuffing muffins. If the name alone doesn’t excite you to get in your kitchen right now to bake them, once you nibble your way through a few, you’ll want to surprise your family with stuffing muffins, inspired by PureWow, all year round.
Never heard of stuffing muffins? Imagine your favorite holiday stuffing transformed into adorably delicious muffin-sized portions of stuffing that you can eat with your hands. They. Are. The. Best!
Our stuffing muffins feature tasty cubes of crusty bread doused with butter, generously studded with butter-sauteed onion, celery, garlic, fresh herbs and moistened with chicken broth. Baked in the oven and ready in 30 minutes or less, this quick, showy rendition of holiday stuffing comes to the table ready to be devoured.
If you’ve made stuffing, you can make stuffing muffins. Though stuffing muffins are a fanciful take on the usual Thanksgiving stuffing, they aren’t hard to make. As a baking bonus, stuffing muffins are a treasure to keep in the freezer if you have holiday leftovers (you probably won’t!) — or if you simply want to fix-and-freeze dozens of them to serve later with your everyday chicken dinners.
In a large bowl, toss together bread cubes and melted butter until the bread cubes are moistened.
Saute onion and celery in more butter
Add remaining melted butter to a large skillet over medium heat and cook the aromatics — diced onion and celery — stirring often, until they are fragrant and tender.
Add garlic and herbs to the skillet
Chopped garlic and fresh herbs — parsley, thyme, rosemary and sage — brighten up the stuffing muffins with flavor. Add minced garlic to the onion mixture and cook briefly, about 1 minute. Next, scatter the herbs into the skillet, stir to combine and season the vegetable mixture with salt and pepper.
Combine vegetable mixture with bread and broth
Pour the onion and celery mixture into the large bowl of buttered bread cubes. Toss until well-combined. Add chicken broth to moisten the bread cubes, gently stirring until the broth has been evenly distributed through the bread mixture. Set the stuffing aside to allow the bread to absorb the broth.
Divide stuffing mixture in a muffin pan
Now make the stuffing muffins. Evenly divide the stuffing mixture among the wells of a muffin pan that has been sprayed with nonstick cooking spray. Generously fill each muffin cup to the top.
Bake and serve stuffing muffins warm
Bake the stuffing muffins for 20 to 25 minutes or until the tops are beautifully browned and crispy. Let the stuffing muffins cool in the pan for 5 minutes. Remove from the muffin pan. Serve warm.
6 tablespoons melted butter, divided four tablespoons and two tablespoons
1 large onion, diced
4 celery stalks, diced
2 garlic cloves, minced
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh sage
Salt and freshly ground black pepper
2-1/2 cups chicken broth
Preheat the oven to 375F. Spray the cups of a 12-cup muffin pan with cooking spray.
In a large bowl, combine the bread and four tablespoons of melted butter, tossing to moisten the bread with the butter.
Pour the remaining two tablespoons of melted butter into a large skillet over medium heat.
Add the onion and celery. Cook, stirring often, for four to five minutes or until the vegetables are tender.
Add the garlic and cook, stirring, until fragrant, 1 minute more. Stir in the parsley, thyme, rosemary and sage. Season the mixture with salt and pepper.
Add the onion and celery mixture to the bread and toss well to combine. Add the broth and mix well to evenly moisten the bread. Allow the mixture to sit for 10 to 15 minutes, tossing occasionally, to absorb the broth.
Divide the stuffing evenly among the prepared muffin cups.
Bake for 20 to 25 minutes or until the tops are golden brown and crusty.
Remove from oven and allow to cool 5 minutes before removing the stuffing muffins from the muffin pan. Serve warm.