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Stuffing Muffins

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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.


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!


  • 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
  • 1/4 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 1/4th of the bread and eggs and mix everything together well.

Continue this pattern, adding 1/4th 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.


  1. 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

  2. What an interesting muffin idea. Makes a good fulfilling breakfast or brunch too! Thanks for this

  3. This recipe is spot on! So delicious! Thank you for sharing 🙏🏾

  4. 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

      Parchment paper will work! Let me know how it works out with the olive oil – I’ve never tried it with olive oil before.

  5. 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

      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!

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