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Cozy Individual Stuffing Muffins Perfect for a Crowd

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These individual stuffing muffins are perfectly portioned, crispy on all sides, and make-ahead friendly. They solve the problem of uneven cooking and awkward serving, giving everyone their own golden-brown, tender muffin.

Ingredients

Scale
  • 1 loaf (about 16 ounces) day-old French bread or sourdough, cut into ½-inch cubes
  • 4 tablespoons unsalted butter, plus more for greasing the muffin tin
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 celery stalks, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1½ cups low-sodium chicken or vegetable broth
  • 1 large egg, lightly beaten
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • ½ cup fresh parsley, chopped
  • ½ cup dried cranberries (optional)
  • ½ cup cooked and crumbled sausage (optional)
  • ¼ cup toasted pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 375°F. Position the rack in the middle of the oven. Generously grease a 12-cup muffin tin with softened butter, coating the bottom and sides completely.
  2. If your bread isn’t already stale, spread the cubes on a baking sheet and toast them at 300°F for 8-10 minutes, stirring once halfway through. Let them cool.
  3. Melt the 4 tablespoons of butter in a large skillet over medium heat. Add the diced onion and celery, and cook for 6-8 minutes, stirring occasionally, until softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.
  4. In a large mixing bowl, combine the bread cubes, cooked vegetables, dried sage, thyme, rosemary, salt, pepper, and fresh parsley. Toss gently until the herbs are evenly distributed. If using optional ingredients, fold them in now.
  5. In a small bowl or measuring cup, whisk together the beaten egg and the broth. Pour this mixture evenly over the bread mixture. Gently toss and fold until every bread cube is moistened. Let it sit for 5 minutes so the bread can absorb the liquid.
  6. Divide the stuffing mixture evenly among the 12 muffin cups. Press each portion down firmly with the back of a spoon or your fingers. The tops should be mounded slightly above the rim.
  7. Bake for 20-25 minutes, or until the tops are golden brown and crispy. For extra crispy tops, broil for the last 1-2 minutes, watching carefully.
  8. Remove the muffin tin from the oven and let it cool on a wire rack for 5 minutes. Run a knife around the edges of each muffin to loosen them, then gently lift them out. Serve warm, garnished with extra fresh parsley if desired.

Notes

Don’t skip drying the bread—fresh bread will make soggy muffins. Pack the muffins firmly to prevent crumbling. Let them rest for 5 minutes before unmolding. For gluten-free, use gluten-free bread and add an extra tablespoon of broth. For vegan, use vegetable broth, a flax egg, and vegan butter. These muffins taste even better the next day.

Nutrition

Keywords: stuffing muffins, individual stuffing, Thanksgiving side dish, holiday side, crispy stuffing, make-ahead stuffing, portion-controlled stuffing

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