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Stuffing Muffins

Prep Time 5 mins
Cook Time 40 mins
Total Time 8 hrs 45 mins
Cuisine American
Servings 20 servings
Calories 221.17 kcal


  • 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


  • 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.