Description

Crispy-Edged Stuffing Muffins, also known as Stuffins, are a delicious twist on traditional Thanksgiving stuffing. Made with hearty sourdough bread, fresh herbs, garlic, parmesan cheese, and a perfect blend of aromatics, these individual portions bake into crispy, golden tops with a soft, tender center. Ideal for holiday dinners, these muffins offer all the classic flavors of stuffing in a fun, easy-to-serve format, especially delicious when served with turkey gravy.

Ingredients

Scale

Bread

16 ounces sourdough bread, sliced or torn into ½-inch cubes

Vegetables & Herbs

3 stalks celery, finely diced
1 medium yellow onion, finely diced
6 cloves garlic, finely chopped or grated
½ cup finely chopped fresh parsley
¼ cup finely chopped hardy fresh herbs (rosemary, sage, thyme, oregano, etc.)

Dairy & Eggs

½ cup (1 stick) unsalted butter
1 cup finely grated parmesan cheese
2 large eggs

Liquids & Seasoning

1 – 1 ½ cups chicken or turkey broth/stock
Kosher salt and ground black pepper, to season
Nonstick cooking spray

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Instructions

Dry the Bread: Slice the sourdough bread into ½-inch cubes and spread them evenly on a baking sheet. Leave the bread uncovered for 1-2 days to dry out completely. If you’re short on time or baking on the same day, dry the bread in a low oven or use store-bought dried bread cubes as per recipe notes.
Preheat the Oven: Set your oven to 350°F, placing a rack in the upper third of the oven to prepare for baking the stuffing muffins.
Sauté Aromatics: In a large pot or Dutch oven over medium heat, melt the butter. Add diced onions and celery, seasoning with 1 ½ teaspoons kosher salt and ground black pepper. Cook, stirring occasionally, until softened and fragrant (5-7 minutes). Add garlic and fresh herbs; cook another 1-2 minutes until aromatic, then remove from heat.
Combine Ingredients: To the pot with the sautéed aromatics, add the dried bread cubes, grated parmesan, and eggs. Stir well to combine all ingredients thoroughly.
Moisten the Mixture: Stir in chicken or turkey broth ½ cup at a time, mixing cautiously between additions. Use just enough broth to soften the bread cubes without making the mixture soggy.
Prepare Muffin Tin: Generously grease a nonstick muffin tin with cooking spray. Transfer the stuffing mixture into the tin, packing the mixture gently but firmly into each cup. Using a spring-loaded cookie scoop can help form uniform mounds; reshape tops by hand if needed.
Spary & Bake: Lightly spritz each muffin with nonstick cooking spray to promote crispiness. Bake in the preheated oven for 30-35 minutes until the tops are golden and crispy to your liking.
Cool and Serve: Remove from the oven and allow the muffins to cool slightly. If needed, run a knife around the edges to loosen the muffins from the pan. Transfer to a serving tray and serve warm, ideally accompanied by plenty of easy turkey gravy.

Notes

This recipe elevates classic Thanksgiving stuffing by baking it in a muffin tin for perfect individual portions with crispy edges and soft centers.
Use hearty sourdough bread for best texture and flavor; drying the bread ahead ensures the stuffing binds nicely.
Fresh herbs like rosemary, sage, thyme, and oregano add authentic Thanksgiving flavors.
The muffins are delicious on their own but become irresistible when served with turkey gravy.
If you’re short on time, you can dry the bread cubes in the oven or use pre-dried bread cubes from the store.

Nutrition

Serving Size: 1 muffin
Calories: 227
Sugar: 2.8 g
Sodium: 449 mg
Fat: 11.5 g
Saturated Fat: 6.5 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 22.7 g
Fiber: 1.4 g
Protein: 8.6 g
Cholesterol: 57 mg