Turn pantry staples into stuffing muffins that are flavorful and delicious. They are so easy to make and always a hit.
Comfort food is always a favorite around here and these stuffing muffins are so tasty. The kids love these fun muffins and so do the adults. It is just a fun and really delicious recipe!
You probably already have what you need to make this recipe. I had a loaf of bread that was getting stale and instead of wasting it, I made stuffing muffins! It’s a great recipe to use up leftovers.
They are delicious with roast turkey.
- Loaf of White Bread
- Sweet Onion
- stalks of Celery
- minced garlic
- salt and pepper
- Italian Seasoning
- Fresh Parsley
- Chicken Broth
How to make stuffing muffins
First, cut the slices of bread into small pieces. I suggest about 1 inch pieces.
Once the bread is cut, bake for 15 to 20 minutes until the bread has dried out. Set aside.
Second, add butter to a skillet. Melt over medium heat. Once the butter has been melted, add in the celery and onions.
Allow the veggies to saute for 4 to 5 minutes until they are tender. Make sure to stir frequently while cooking.
Add the minced garlic and cook another minute. This mixture will smell amazing as it cooks.
After the garlic has cooked, remove from the heat and add the salt, pepper, Italian seasoning and fresh parsley.
Now, get out a large mixing bowl and whisk together the eggs with the chicken broth. Gently toss in the bread and stir until it is coated with the broth mixture.
Add the onion and celery mixture to the bread and combine.
It is that easy! Let the mixture sit for 10 minutes to give the bread time to absorb all of that yummy broth and vegetable mixture. Stir this occasionally.
You will need a muffin tin with 12 cups. Spray this with cooking spray and preheat the oven as well.
Put the stuffing mixture in the muffin cups. Just divide the mixture evenly between all 12 muffin cups.
Bake until the tops are golden brown. Let cool for a few minutes but serve warm.
How to store:
Put leftovers in the refrigerator in an air tight container for up to 4 to 5 days.
- Meat- Add leftover crockpot turkey breast, bacon or ground sausage. Just don’t add too much because you want the stuffing mixture to stick together. It’s a great way to use leftovers.
- Bread- We used a loaf of white sandwich bread but you can use whatever you have on hand. Wheat bread is good. You can also use leftover bread from the bakery such as French bread or even rolls cut into cubes.
- Veggies- Other veggies to try include carrots and water chestnuts. I love the crunch both of these give to the stuffing cups.
- Fruit- diced apples, cranberries and raisins all make great additions. Just use what you have and love.
- Mini Size- Use a mini muffin pan to make small stuffing muffins. Kids love these and they are perfect for little hands.
TIPS AND TRICKS:
- Be careful to not add too many extra ingredients to this recipe. The egg helps to bind everything together but if you add too many ingredients, it will make it hard for the muffins to hold its shape and stick together.
- Make them ahead to save time. You can do everything the day before and just bake when ready to enjoy. Easy!
- Freeze them! You can freeze leftover stuffing muffin cups to enjoy later. Let them cool completely and place in a freezer bag or freezer container up to a month. Thaw and reheat in the oven or microwave.
Everyone will love Stuffing in muffin pans!
It’s really delicious and the individual servings make it easy to grab and go. It is perfect for holidays or family dinner during the week.
We all love these and I think you will too. Let us know once you try them and how they turn out. I think they will be a hit and you will love how easy they are.
Print this stuffing muffins recipe:
- 1 Loaf of White Bread 20 oz
- 1/2 cup Butter
- 1/2 Sweet Onion Diced
- 4 stalks of Celery . diced
- 1 Tbsp minced garlic
- 1/2 tsp Pepper
- 1/2 tsp Salt
- 2 tsp Italian Seasoning
- 1/4 cup Fresh Parsley chopped
- 2 cups Chicken Broth
- 2 eggs
- Cut the slices of bread into approximately 1 inch pieces. Bake the bread pieces at 325 degrees for 15-20 minutes until the bread is dried out.
- Heat a skillet over medium heat, add in the butter. Once melted, add in the celery and onions. Sauté for 4-5 minutes stirring frequently until the vegetables are tender. Stir in the minced garlic and cook for 1 additional minute.
- Remove from heat. Then stir in the salt, pepper, Italian seasoning and fresh parsley.
- In a large bowl, whisk together the eggs with the chicken broth in a large bowl.
- Toss in the bread and gently stir until the bread is coated with the chicken broth mixture.
- Pour the onion and celery mixture over the bread and toss well to combine.
- Then let the mixture sit for 10 minutes so that the bread can absorb the moisture stirring occasionally.
- Preheat the oven to 375 degrees F and spray a 12 cup muffin tin with a non stick cooking spray.
- Divide the stuffing mixture evenly amount the muffin cups. Bake for 30-40 minutes until the tops are golden brown and crusty.
- Let cool for 5 minutes and then serve warm. Enjoy!
- Refrigerate the leftovers in an air tight for up to 4-5 days.
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