Stuffing muffins are a fun way to serve stuffing. Forget a big baking dish. This stuffing recipe is made in muffin tins! Add your own twist to your favorite stuffing and have fun serving these stuffin muffins!
I love stuffing and stuffing muffins are just so cute.
What's Not To Love?
They are portioned out-so to speak- into individual muffins which means planning is easier than serving in a 13 x 9 pan.
That's not to say someone might not want seconds!
They are easy to freeze and reheat which means you can make these ahead of the big day.
And Manservant loves this stuffing muffin recipe because he can easily pull one out of the fridge and either sandwich it with a fried egg or top it with one. That's just the way he rolls!
And yes, I stay out of the kitchen when he's in it!
I love all of the stuffing recipes I have listed below, but here is another good idea for that extra box of stuffing that somehow always lurks in my pantry.
Many say Pepperidge Farm herb seasoned cubed stuffing, but I prefer the sage and onion, which may be a tad harder to find. Bon Appetit says both StoveTop savory herbs and Pepperidge Farm are in a dead heat!
Egg is a binder that holds things together. It also adds moisture and flavor-so don't forget the egg?
It's not recommended to use raw veggies. They make soggy stuffing as they leak moisture while they bake.
Table of contents
Making Stuffin' Muffins:
Use your favorite kind of stuffing. I prefer Pepperidge Farm or Stovetop.
Use 6-7 cups of the stuffing mix of your choice which is about 1 baag of Pepperidge Farm and 2 boxes of Stovetop.
Seriously. You can make your own from your favorite bread but I find this so good and so easy.
Plus Mom would kill me if I switched now!
Stir in your favorite sauteed veggies. I used onions and celery. And maybe some garlic.
Chopped pecans were an extra thought but I think I prefer our stuffing without.
However cranberries are a must!
I used 2 cups of chicken stock to keep it moist and 2 beaten eggs. Stuffing muffins should be slightly wet so they hold their shape.
Check for seasoning and add some fresh herbs if you want, and then scoop into a regular-sized greased muffin tin.
Gently press down to pack the stuffing muffin into tin. Remember these do not rise so if you want a scooped top use a cookie scoop to place a bit more stuffing on the top to round the top of the muffin. I kept mine flat.
Brush the tops of the muffins with butter or oil.
Bake at 375 for about 30 minutes or until the top is crispy and golden. The inside should still be moist-that way you get some crispy and some moist stuffing!
How To Store and Reheat:
The stuffing muffin mixture can be made ahead and stored covered in the refrigerator for up to 3 days.
When ready to bake bring to room temperature, scoop into muffin cups and place in a preheated oven.
Assuming you haven't eaten them all, they can be stored in an airtight container and frozen up to 3 months.
To reheat frozen muffins, wrap in foil and reheat at 350 degrees for 10-15 minutes or until warm. If you want a crisper top uncover the muffins and let the top crisp up.
To reheat in the microwave, wrap in a damp paper towel and microwave 30 seconds to 1 minute per muffin.
What To Serve with Savory Muffins
Well most people think of stuffing as part of a turkey!
Obviously we aren't stuffing anything with this recipe.
So if you aren't making these for Thanksgiving, I would say there are several ways to serve these.
One is with a roast chicken. Yummy.
The other is to serve these with a main course salad. Everyone loves muffins and how surprised they will be when these appear.
Don't have gravy? Split them in half and butter them. Really.
Like I mentioned above, Manservant loves these as sort of a side with fried eggs.
All I can say is have fun with these. And don't forget the gravy! Or the butter!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
ANY Stuffing Muffins
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- Total Time: 50 minutes
- Yield: 12 Muffins 1x
- Category: Side Dish
- Cuisine: American
Description
Stuffing muffins are a fun way to serve stuffing. Forget a big baking dish. This stuffing recipe is made in a muffin tin!
Ingredients
6 - 7 cups of dry stuffing mix (your favorite) I prefer Pepperidge Farms or StoveTop
2 T butter
1 ½ c diced onions
2 sticks chopped celery
2 cloves garlic minced
2 c chicken stock (I use Better than Bouillion and make my own with very hot water)
2 beaten eggs
½ c craisins or dried cranberries
Extra butter or oil to grease muffin cups
Extra herbs chopped such as sage, rosemary and thyme
⅓ c toasted pecans (optional)
Instructions
Melt butter in pot and saute onions and celery until onion is transparent. Stir in minced garlic cloves and cook for 1 minute.
Add stuffing mix to a large bowl and stir in sauteed veggie mixture, fresh herbs if using, and cranberries and optional pecans.
Whisk eggs into lukewarm chicken broth and stir into stuffing mixture. Mixture should be moist but not sopping wet!
Store in bowl tightly wrapped in fridge, if not ready to bake. The stuffing mixture can be kept like this for a few days. When ready, preheat oven to 375 and scoop into 12 greased muffin cups. Pat mixture down so they hold their shape while baking. Bake for about 30 minutes and serve.
Notes
See tips above for storing suggestions.
More Stuffing Recipes
Beer Cheese Stuffing with Bacon
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