Hot take: Stuffing belongs in muffin tins. I know that sounds nonsensical, but trust me, after trying this recipe, you’ll understand. Stuffing is my absolute favorite part of Thanksgiving, and in my family, we get extra territorial over who gets the crispiest bits. Solution? Bake your stuffing in a muffin pan. That way, everybody gets the best bite of stuffing every time. If you want a homemade stuffing that won’t take all day and will result in the perfect balance of flavors and textures every time, this is the recipe for you.
How to Make Stuffin’ Muffins
INGREDIENTS
- Butter: This adds richness to the recipe, complementing the other savory ingredients. Butter also helps the bread cubes brown evenly and keeps them moist without becoming soggy.
- Pork Sausage: I used pork sausage in this recipe because it has a higher fat content than beef or chicken, which helps to keep the stuffing juicy and flavorful. Feel free to replace it with another sausage of your choice (sweet Italian is also delicious!), or if you’re vegetarian, skip the sausage entirely.
- Onion & Garlic: Onion and garlic are key components to developing a deeper flavor of this stuffing. They provide both aroma, bite, and a little extra umami.
- Celery: I love using celery in stuffing because it adds a mild, almost peppery flavor that balances the richness of the butter, bread, and sausage.
- Thyme, Rosemary, & Sage: These herbs are crucial aromatics to any stuffing because they provide a woodsy and herbal flavor that brings the dish to an entirely new level. Plus, they smell amazing, and will make your house feel holiday-ready!
- Bread Cubes: I like to use a sourdough loaf or a couple of baguettes to make my bread cubes. You want to use something that is sturdy and can absorb liquid without becoming soggy. The bread creates the texture and flavor of the stuffing, so make sure you use a bread that you like!
- Chicken Broth: Chicken broth binds the stuffing together and provides an extra hit of flavor. You can use vegetable broth if you’re making a vegetarian version.
- Egg: You won’t taste it, but an egg is very important for binding the stuffing so it holds its own in each muffin compartment.
STEP-BY-STEP INSTRUCTIONS
To get started, grease a standard 12-cup muffin tin and preheat your oven to 375°. Then melt the butter in a medium skillet and cook the sausage, removed from its casing, in the melted butter until browned. Add the onion and celery, and continue cooking with the sausage for about five minutes until they are soft and starting to look translucent. Add garlic, thyme, sage, rosemary, salt, and pepper all at once. You only need to cook these aromatics for about one minute, or until they start to smell extra fragrant.
Once done, whisk the egg and broth together before combining the sausage mixture and bread cubes. Stir together until all of the ingredients are evenly distributed.
Divide the stuffing between the muffin tin and bake for 25-30 minutes, until golden brown all over.
The full list of ingredients and instructions can be found in the recipe below.
What To Serve With Stuffin’ Muffins
All the Thanksgiving classics, like mashed potatoes and gravy, green bean casserole, and turkey, of course…I wouldn’t even blame you if you made these muffins your second option for stuffing on the big night. They’re a great way to get more flavors on the table, without figuring out where to fit yet another casserole dish.
Storage
You can store leftovers in an airtight container for up to three days. Reheat on a sheet tray in a 350° oven for 5-7 minutes, until completely warmed through.
