Thanksgiving is right around the corner!! And stuffing muffins are here to get you in the holiday spirit.
Is anyone as excited as I am?! As I grow older, this holiday becomes more and more special to me.
We get an entire day to celebrate what we are grateful for, and we show our appreciation with food.
This is right up my alley.
A Twist on a Thanksgiving Classic
This year, my dad had a brilliant idea with how to use the leftover stuffing.
STUFFING MUFFINS, PEOPLE.
You get a little bit of crunchy and a little bit of soft, buttery goodness in each bite.
And, this is WAY easier than stuffing a turkey (and there's no food safety hazards!)
This was a HIT at our family's thanksgiving and it will be a hit at yours too.
I might think about using these as appetizers just to get everyone excited for dinner!
This would also be a great option for a crowd at Christmastime.
So this year, put those stuffing haters to shame with these muffins, and give that turkey the stellar side it deserves.
Pro tip: use a good nonstick pan for this recipe. Check out this one on Amazon. You don't want to have your beautiful stuffing muffins sticking to the pan!
Ingredients
- 2 sticks butter
- 2 cups finely diced celery
- 2 cups chopped onion
- salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp fresh thyme
- 2 loaves dried white bread (we use dried wonder bread!)
- 4 beaten eggs
- 2 cups chicken stock
- ¼ cup parmesan cheese
Stuffing Muffins Recipe
If you're using white bread as bread crumbs - lay out the bread overnight on the kitchen counter. You want to dry out the bread. The next day, cut dried bread in 1 in squares to make the breadcrumbs.
Melt butter in a large pot over medium heat. Add celery and cook for 5 minutes, or until it's soft.
Next, add the onion to the celery and butter mixture and cook for another 5 minutes, stirring frequently until the onion is soft.
Add salt, pepper, thyme, and garlic powder and stir well.
Then, take your pot off the heat.
Slowly add bread and beaten eggs. We usually add ¼th of the bread and eggs and mix everything together well.
Continue this pattern, adding ¼th of the bread and eggs, until everything is in your pot and mixed very well.
If your stuffing mixture seems dry, add some chicken stock (about 2-3 tbsp at a time) to moisten it up.
After you're all done mixing, add your parmesan cheese and mix once more.
If you're making the stuffing muffins, cook in nonstick muffin tins for 20-25 minutes at 350 degrees.
If you're making stuffing in a pan, cook in a nonstick baking dish for 30 minutes at 350 degrees.
Stuffing Muffins
Ingredients
- 2 sticks butter
- 2 cups finely diced celery
- 2 cups chopped onion
- salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp fresh thyme
- 2 loaves dried white bread we use dried wonder bread!
- 4 beaten eggs
- 2 cups chicken stock
- ¼ cup parmesan cheese
Instructions
- Lay out the bread overnight on the kitchen counter. You want to dry out the bread. The next day, cut dried bread in 1 in cubes to make the breadcrumbs.
- Melt butter in a large pot over medium heat. Add celery and cook for 5 minutes, or until it's soft.
- Next, add the onion to the celery and butter mixture and cook for another 5 minutes, stirring frequently until the onion is soft.
- Add salt, pepper, thyme, and garlic powder and stir well.
- Then, take your pot off the heat.
- Slowly add bread and beaten eggs. We usually add ¼th of the bread and eggs and mix everything together well.
- Continue this pattern, adding ¼th of the bread and eggs, until everything is in your pot and mixed very well.
- If your stuffing mixture seems dry, add some chicken stock (about 2-3 tbsp at a time) to moisten it up.
- After you're all done mixing, add your parmesan cheese and mix once more.
- If you're making the stuffing muffins, cook in nonstick muffin tins for 20-25 minutes at 350 degrees.
- If you're making stuffing in a pan, cook in a nonstick baking dish for 30 minutes at 350 degrees.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Amy says
OMG! What a great idea! I would be happy to just make this all year round! I don't need to wait for Thanksgiving! LOL
Tasting With Tina says
I couldn't agree more!!
Sunrita says
What an interesting muffin idea. Makes a good fulfilling breakfast or brunch too! Thanks for this
Tasting With Tina says
Thank you!
Magali says
This recipe is spot on! So delicious! Thank you for sharing 🙏🏾
Tasting With Tina says
So happy you enjoyed!
Barbara says
My muffin tin isn’t nonstick, so I’m going to try this with parchment paper muffin liners. Looks delish. (I’m going with less butter, though — maybe 1/2 butter, 1/2 olive oil).
Tasting With Tina says
Parchment paper will work! Let me know how it works out with the olive oil - I've never tried it with olive oil before.
Teresa says
I writing about the stuffing muffins! 2 loaves of bread sounds like an aweful lot. Are you talking about the shorter loaves or the sandwich loaves? Thanks
Tasting With Tina says
I use Wonder Bread. It sounds like a lot, but it cooks down a ton! Also, there are 20 servings in this recipe, so it's meant to be for a Thanksgiving dinner. You can make half or a fourth of the recipe for less servings!
Mary says
can you make ahead and freeze them?
Christina Musgrave says
Yes, definitely!
Audrey says
If I want to make and cook ahead then freeze what is best way to reheat them for serving at meal ?
Thanks
Christina Musgrave says
I'd reheat at 350F in the oven until golden!