Change up how you serve stuffing this year and make Stuffing Muffins! Everyone gets some crispy crunchy bits with every muffin! They are so easy to make because we are using Stove Top Stuffing Mix, and they are ready in no time!
During holiday dinners, every fights over the crispy edges of the stuffing. When it's cooked the best part are those crunchy pieces! When you make stuffin' muffins, it's an easy way to make everyone happy and give everyone some of those crispy edges!
No Thanksgiving table is complete without a good stuffing recipe like this Italian Sausage Stuffing or Cornbread Stuffing with Jiffy Mix! This one is simple, delicious, and can be made ahead of time! It's a great way to change up the way your serve your Thanksgiving stuffing!
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Ingredients You'll Need
- Stovetop stuffing. One box of turkey stuffing. You can use chicken stuffing if you have it on hand.
- Onions and celery. A classic in stuffing.
- Butter. To saute the onions and celery.
- Egg. Just one, to hold the stuffing together as it bakes.
- Chicken broth. Chicken stock or Instant Pot turkey broth can be used instead. Homemade chicken broth is best, but if you use store bought, make sure it is low sodium.
What is Stovetop Stuffing?
Stovetop stuffing is a classic ingredient on many Thanksgiving menus. It has small bread cubes and poultry seasoning already in it so you don't have to worry about making that on your own.
Stuffing is usually made with day old French bread, Italian bread, or sourdough bread. When you use a boxed mix, you are cutting down the time needed to cube the bread and it helps when you have a lot of things to make for Thanksgiving.
Let's Make Stuffing Muffins!
In a large skillet over medium heat, melt butter. Chop the celery and onions into small pieces and add them to the melted butter.
Cook for 5 minutes until the onions and celery are soft. Add the Stovetop stuffing and chicken broth to the celery mixture. Turn off the heat and mix the stuffing. Let it sit for 5 minutes.
While the stuffing sits, preheat oven to 375 degrees and spray muffin tin with cooking spray.
Add the stuffing mixture to a large mixing bowl. Crack a large egg to the mixture and mix well. With an ice cream scoop, scoop the stuffing mixture into the prepared muffin tins.
Bake for 20 minutes or until the muffins are crispy and golden brown on the outside. Top with green onions and serve warm.
Lynn's Tip! Pack the stuffing mixture into the ice cream scoop so the stuffing mixture stays together in the muffin tins.
How To Make Stuffing Muffins Ahead of Time
Make the stuffin' muffins completely, add the stuffing to the muffin pans, and keep them covered with plastic wrap in the refrigerator. You can make them up to 24 hours ahead of time. When you are ready to bake the muffins, preheat the oven and bake them for 30-35 minutes. You'll want them to cook a little longer because the muffins are going in the oven cold.
Variations
- Add cooked sausage! Cook sausage with the onions and celery, then add the boxed stuffing mixture.
- Add fruit! Chopped apples, dried cranberries, or raisins are a fun way to add some fresh flavor to boxed stuffing mix.
- Add cheese! Add cheddar, mozzarella or gouda to the stuffing mixture for a cheese muffin.
- Make it gluten free! Use your favorite gluten free stuffing mix. It will work great in this recipe.
What to do with Leftovers
When the muffins have cooled to room temperature, place the muffins in an airtight container and place them in the refrigerator for up to 4 days. To reheat them, place them in the microwave or the toaster oven and reheat them until they are warm.
Frequently Asked Questions
Yes! If you have a traditional stuffing recipe that you love, add the stuffing to a large bowl and mix in one egg. Then add it to the muffin tray and bake. You can make sausage stuffing muffins or even cornbread stuffing muffins with cornbread stuffing.
Yes! You can freeze them in the the muffin pan and then remove the frozen muffins from the tin. Place them in a Ziploc bag and keep them frozen for 3 months. When you are ready to bake them, place them back into the muffin tin and bake for 20-25 minutes at 375 degrees.
Yes! The day after Thanksgiving there is usually a lot of leftovers! What to do? Make leftover stuffing muffins! Simply add an egg to the leftover stuffing and scoop them into greased muffin tins. Bake them like you would!
No! You can make these for a dinner any night of the week! Serve them with pork chops, chicken breast, or turkey tenderloin. It's perfect because the muffins are individual servings for your family instead of one large pan of stuffing. The kids will love it too!
More Thanksgiving Recipes
- Sweet Potato Casserole with Walnuts
- Stuffing with Sausage and Mushrooms
- Rice Dressing
- Cranberry Sauce with Dried Cranberries
- Instant Pot Dinner Rolls
- Instant Pot Garlic Mashed Potatoes
Did you make this recipe and love it?
If you did, don't forget to leave a 5-star review and comment below! Show me your creation on Instagram or Facebook. Just mention @Lynn'sWayofLife or use this hashtag #lynnswayoflife.
📖 Recipe
Crispy Stuffing Muffins
Ingredients
- 3 tablespoon Butter
- 1 Large Onion
- 3 Celery Stalks
- 1 Egg
- 1 ½ cups Chicken Broth Low Sodium
- 1 box Stovetop Stuffing Turkey flavored
Instructions
- In a large skillet over medium heat, melt butter. Chop the celery and onions into small pieces and add them to the melted butter.
- Cook for 5 minutes until the onions and celery are soft. Add the Stovetop stuffing and chicken broth to the celery mixture. Turn off the heat and mix the stuffing. Let it sit for 5 minutes.
- While the stuffing sits, preheat oven to 375 degrees and spray muffin tin with cooking spray.
- Add the stuffing mixture to a large mixing bowl. Crack a large egg to the mixture and mix well. With an ice cream scoop, scoop the stuffing mixture into the prepared muffin tins.
- Bake for 20 minutes or until the muffins are crispy and golden brown on the outside. Top with green onions and serve warm.
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