Stuffing is arguably the most beloved side dish on the Thanksgiving table. Everyone loves the rich, herby, savory flavors, but there’s always a problem: how do you get a piece with a perfectly crispy edge and a moist center? The answer is to turn it into Thanksgiving stuffing muffins! By baking the stuffing in a muffin tin, you guarantee a beautiful golden-brown, crispy crust on every single portion.
This clever technique solves the problem of soggy stuffing and makes serving a breeze. Each muffin is a perfect individual serving, ready to be drizzled with gravy and topped with cranberry sauce. It’s the ultimate make-ahead holiday hack that delivers all the classic, comforting flavor you expect, with a fun, festive, and easy-to-serve presentation.
Why You’ll Love This Recipe
- Guaranteed Crispy Edges: Every single muffin gets a golden-brown, buttery crust, which is the best part of the stuffing!
- Perfect Portions: No messy scooping at the table; each guest gets a beautiful, ready-to-eat serving.
- Easy Make-Ahead: You can assemble the entire recipe a day ahead of time, freeing up valuable oven space on the big day.
- Moist and Flavorful: The egg and broth binder ensures the center of the stuffing stays wonderfully tender and moist while the outside crisps up.
- Freezes Beautifully: These are excellent for prepping well in advance or for enjoying easy leftovers later.
Ingredients
- 8 cups (400 g) day-old bread cubes (sourdough, French bread, or sandwich bread)
- 1/2 cup (115 g) unsalted butter, divided
- 1 large yellow onion, finely chopped
- 1 cup (150 g) celery, finely chopped
- 2 cloves garlic, minced
- 2 cups (480 ml) low-sodium chicken or turkey broth
- 2 large eggs
- 1 tbsp chopped fresh sage
- 1 tsp chopped fresh thyme
- 1 tsp salt
- 1/2 tsp black pepper
Equipment
- Large mixing bowl
- Large skillet
- Standard 12-cup muffin tin
- Whisk
- Measuring cups and spoons
Step-by-Step Instructions
- Prep the Bread: If your bread is not already day-old, you need to dry it out. Spread the bread cubes on a baking sheet and toast them in a 350°F (175°C) oven for about 10–15 minutes until they are lightly golden and dried out. This is crucial for preventing soggy stuffing.
- Sauté Aromatics: Melt 4 tablespoons (55 g) of the butter in a large skillet over medium heat. Add the onion and celery and cook for 7–10 minutes until the vegetables are very soft and translucent. Add the minced garlic and cook for 1 more minute until fragrant. Remove from the heat.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the broth and eggs. In a separate small bowl, melt the remaining 4 tablespoons (60 g) of butter. Whisk the melted butter, fresh sage, thyme, salt, and pepper into the broth mixture.
- Combine and Rest: Add the toasted bread cubes and the sautéed vegetables to the bowl with the liquid mixture. Gently toss everything with a spatula until the bread is evenly coated and starts to absorb the liquid. Let the mixture sit for 10 minutes to absorb the liquid fully.
- Fill and Bake: Preheat your oven to 375°F (190°C). Generously grease the cups of a standard 12-cup muffin tin. Tightly pack the stuffing mixture evenly into all 12 muffin cups.
- Cook to Crisp: Bake for 25–30 minutes, or until the tops of the stuffing muffins are golden brown and crispy and the centers are set.
- Rest and Serve: Let the muffins cool in the tin for 5 minutes before carefully running a thin knife around the edge of each cup and gently lifting them out. Serve warm with plenty of turkey gravy.
Substitutions and Variations
- Bread: You can use any type of day-old bread! Cornbread (unsweetened) or brioche (for a slightly sweeter stuffing) are excellent alternatives.
- Add Protein: For a heartier side, brown 1/2 pound (225 g) of sweet Italian sausage and stir it into the mixture before baking. Cooked, crumbled bacon is also a delicious addition.
- Make it Sweeter: Stir in 1/2 cup (60 g) of dried cranberries or chopped apples when you combine the bread and vegetables.
- Gluten-Free: Use a sturdy gluten-free bread for the bread cubes. Toasting them thoroughly is especially important for gluten-free bread.
- Dairy-Free/Vegan: Use vegetable broth instead of chicken broth, and substitute the butter with vegan butter or olive oil.
Pro Tips and Common Mistakes to Avoid
- Stale Bread is Key: Using dry, day-old, or toasted bread is the number one secret to non-soggy stuffing. It ensures the bread soaks up the flavorful liquid without turning into mush.
- Sauté the Vegetables: Cooking the onion and celery first softens them and releases their flavor. If you use them raw, they will remain crunchy, which most people don’t want in their stuffing.
- Grease Generously: The butter and broth mixture can cause the stuffing to stick to the muffin tin. Grease the cups with butter or cooking spray very well to ensure easy removal.
- Don’t Over-soak: Toss the ingredients just until the bread is coated. If you let it sit too long or mix too vigorously, the bread will fall apart.
Storage, Make-Ahead, and Reheating
- Make-Ahead: You can assemble the stuffing mixture completely, pack it into the muffin tin, cover it with plastic wrap, and refrigerate it for up to 24 hours. When ready to bake, remove the plastic and add 5–10 minutes to the baking time.
- Storage (Leftovers): Store leftover, cooled stuffing muffins in an airtight container in the refrigerator for up to 4 days.
- Freezing: These stuffing muffins freeze wonderfully. Bake them completely, let them cool, and then freeze them in a single layer. Once frozen, transfer them to a freezer bag. They can be frozen for up to 3 months.
- Reheating: To restore the crispy top, place the muffins on a baking sheet and reheat in a 350°F (175°C) oven for 10–15 minutes until heated through and crisp.
Serving Suggestions
These stuffing muffins are the perfect companion for a holiday dinner. Serve them alongside slices of roasted turkey or ham. They pair beautifully with a ladle of warm turkey gravy and a dollop of sweet-tart cranberry sauce on the side.
Approximate Nutrition
- Yields: 12 stuffing muffins
- Serving Size: 1 muffin
- Calories: 210 kcal
- Protein: 6 g
- Fat: 12 g
- Carbohydrates: 20 g
Note: These are approximations and can vary based on the type of bread used and the sodium content of the broth.
FAQs
Q: Why is my stuffing soggy?
A: Your stuffing is likely soggy because you used fresh bread instead of dried or stale bread. Fresh bread quickly absorbs too much moisture and becomes mushy. Always use bread that has been dried out or toasted first.
Q: Can I use fresh bread?
A: If you only have fresh bread, you must cube it and toast it in a 350°F (175°C) oven for about 10–15 minutes before using it. This will dry it out and give you the right texture.
Q: How do I make the muffins extra crispy?
A: To ensure maximum crispiness, brush the tops of the packed muffins with a little extra melted butter before baking. Also, make sure your oven is fully preheated to 375°F (190°C).
Q: Can I use different herbs?
A: Yes, you can customize the herbs to your taste. Rosemary, marjoram, and parsley are all wonderful additions to stuffing. Use fresh herbs if possible, as they provide a much brighter, better flavor than dried.
Q: Can I bake this as a casserole instead of muffins?
A: You can, but you will lose the crispy edges. If you bake it in a 9×13-inch casserole dish, you will need to bake it at 375°F (190°C) for 35–45 minutes, or until the top is golden-brown.
Thanksgiving Stuffing Muffins
Equipment
- Large mixing bowl
- Large skillet
- Standard 12-cup muffin tin
- Whisk
- Measuring cups and spoons
Ingredients
- 8 cups (400 g) day-old bread cubes (sourdough, French, or sandwich bread)
- 1/2 cup (115 g) unsalted butter, divided
- 1 large yellow onion, finely chopped
- 1 cup (150 g) celery, finely chopped
- 2 cloves garlic, minced
- 2 cups (480 ml) low-sodium chicken or turkey broth
- 2 large eggs
- 1 tbsp fresh sage, chopped
- 1 tsp fresh thyme, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Spread the bread cubes on a baking sheet and toast at 350°F (175°C) for 10–15 minutes until lightly golden and dried out.
- Melt 4 tbsp (55 g) butter in a skillet. Cook onion and celery 7–10 minutes until soft. Add garlic and cook 1 minute more. Remove from heat.
- In a bowl, whisk broth and eggs. Melt the remaining 4 tbsp (60 g) butter and whisk it in along with sage, thyme, salt, and pepper.
- Add toasted bread cubes and sautéed vegetables to the liquid mixture. Toss gently and let sit 10 minutes to absorb liquid.
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin. Pack stuffing mixture tightly into cups.
- Bake 25–30 minutes until tops are golden and centers are set.
- Cool 5 minutes. Run a knife around edges and remove muffins. Serve warm with gravy.
