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Best Thanksgiving Stuffing Muffins: Easy Guest-Favorite Recipe

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These individual stuffing muffins feature crispy golden edges and a tender, savory center. Made with simple ingredients like sourdough bread, fresh herbs, and aromatics, they are perfect for hosting and reheat beautifully.

Ingredients

Scale
  • 1 large loaf (about 16 ounces) day-old sourdough bread, cut into ½-inch cubes
  • 4 tablespoons unsalted butter, plus more for greasing the muffin tins
  • 1 large yellow onion, finely diced (about 1½ cups)
  • 3 celery ribs, finely diced (about 1 cup)
  • 2 teaspoons fresh sage, finely chopped
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, finely minced
  • 1½ cups low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Optional: ½ cup dried cranberries or chopped pecans

Instructions

  1. Prepare the bread: If bread isn’t stale, cut into ½-inch cubes and spread on a baking sheet. Leave out overnight, or toast in a 300°F oven for about 10 minutes until dry but not browned.
  2. Preheat oven to 375°F. Generously grease a 12-cup standard muffin tin with butter.
  3. In a large skillet, melt 4 tablespoons butter over medium heat. Add diced onion and celery. Cook, stirring occasionally, for 8-10 minutes until soft and translucent. Add sage, thyme, and rosemary; cook 1 minute more until fragrant. Remove from heat and let cool slightly.
  4. In a large mixing bowl, combine dried bread cubes and sautéed vegetable mixture. Toss gently to distribute.
  5. In a small bowl, whisk together broth, beaten eggs, salt, and pepper. Pour over bread mixture and fold gently until combined. Let sit for 5 minutes to absorb liquid. Mixture should be moist but not soupy.
  6. Scoop stuffing mixture into prepared muffin tin, packing firmly but not compressed. Mound slightly above the rim. If using, press a few cranberries or pecans into the top of each muffin.
  7. Bake on center rack for 25-30 minutes, rotating pan halfway through, until deep golden brown and crispy on edges. Internal temperature should reach 165°F.
  8. Let muffins cool in pan for exactly 5 minutes. Run a thin knife around edges to loosen, then transfer to a cooling rack. Serve warm or at room temperature.

Notes

For make-ahead: assemble and fill muffin tin up to 24 hours in advance, cover and refrigerate. Bake as directed, adding about 5 minutes. These muffins freeze well for up to 3 months. Reheat from frozen at 350°F for 20-25 minutes.

Nutrition

Keywords: stuffing muffins, Thanksgiving stuffing, sourdough stuffing, individual stuffing, holiday side dish, make-ahead stuffing

Find it online: https://sunnysavory.com/best-thanksgiving-stuffing-muffins-easy-guest-favorite-recipe/