Nov 17

Homemade Stuffing Muffins {Stuffins}

Stuffing Muffins Recipe

I'm attributing these stuffing muffins totally to an "OMG, I am such an idiot" moment I had yesterday. You know, the ones where you literally smack yourself in the forehead and say out loud, "How did I manage to screw that up?!?"

I had scheduled an appearance on Good Day Columbus several weeks ago, but apparently I failed to pencil it in on my calendar. I've been operating under the assumption that I was booked for next Wednesday, so when I got the email yesterday at 5:34pm saying that I needed to arrive at 7:45am for an 8:15am appearance -- with a Thanksgiving dinner dish in hand -- well, I was in full-blown panic mode.

Luckily, after a quick pantry check, I realized I had all of the ingredients to make a traditional stuffing if I substituted chicken stock for my usual more labor-intensive homemade turkey stock.

But somehow stuffing just seemed kind of blah... How could I jazz it up a bit?

That's when I hit on the idea of these adorable little stuffing muffins, or "stuffins" as Andy Dominianni, FOX 28 news anchor, dubbed them! Not only do these little preportioned stuffins taste delicious, but you can easily customize them with different ingredients for picky eaters -- and what little one wouldn't rather eat a stuffin than a blob of regular stuffing?

Homemade Stuffing Muffins {Stuffins}

Yield: 18 "stuffins"

Homemade Stuffing Muffins {Stuffins}


  • 3 stalks celery, chopped
  • 4 medium yellow onions, chopped
  • 1 tablespoon butter
  • 1 loaf bread
  • 3 medium eggs, lightly beaten
  • 1/2 cup milk
  • 3 tablespoons dried parsley
  • 3 cups chicken or turkey stock
  • salt
  • pepper


  1. Saute the celery and onion in the butter over medium heat until they turn translucent and caramelize. It pays to take your time with this step, because this is what really makes for a flavorful stuffing.
  2. Meanwhile, toast each piece of bread in a full loaf. I usually use a wheat bread, but you can use whatever your family likes best.
  3. Chop the toasted bread up into cubes. Add the celery and onion mixture and dried parsley. Salt and pepper the mixture good. Lightly beat the eggs with the milk, and pour over the top. Pour some of the chicken stock over the top, and start to mix everything together with a large spoon. Keep adding turkey stock until everything is moistened (wet but not soupy) -- you may not need to use it all.
  4. Give your muffin pans a light misting of non-stick spray, and fill each cup with stuffing.
  5. Bake at 350 degrees for about 60 minutes. If you prefer a stuffing that's a little more moist, cover with aluminum foil for the first 45 minutes.


by Tara | 26 comments

  • I am totally going to have to make these next week!! thank you!!

  • These look amazing. I can't wait to try them out!

  • Amy

    I am totally going to try this next week instead of regular stuffing!! I'll use the recipe I usually use and just put them into muffin pans. Awesome idea!!

    • Just make sure you cut back the cooking time because it will cook more quickly in these small portions. I normally bake my stuffing in a large foil pan for about two hours at 350 degrees, so I halved it.

  • Roz

    Is there a typo in the baking time? After one hour, they would be hockey pucks! Rachael Ray has a similar recipe for stuffing in muffin cups; her bake time is 15-20 minutes and they are pretty dense, as well.

    • No, not a typo -- but really it comes down to your personal preferences on stuffing. My family prefers a denser stuffing with kind of a crispy top layer because we pour gravy over it. If you prefer a stuffing that's more moist, then I'd definitely recommend a shorter cooking timeframe or, as I mentioned in the post, covering it with foil for most of the cooking time.

  • Kathy

    Is the loaf size 16 oz., 20 oz., 22 oz.?

    • Hi Kathy -- are you referring to when I make a normal large batch? I don't actually use a loaf pan. I typically use one of these disposable foil pans that I pick up in bulk at Sam's Club. They're great for cutting down on dishes for large meals:

      • Stacy

        I think Kathy's question is referring to the size loaf of bread that you used. They can vary.

        • Ohhhhhhhhhhhhh... now I feel like an idiot, LOL! It was a 20-oz. loaf of wheat bread.

  • I am hosing my first Thanksgiving dinner this year and have been stumped to find something to mix it up a bit! (throw off my parents & in-laws) When I saw this on GooD Day I knew this was exactly what I wanted to try! Thanks!!

  • My wife just finished making these and they are awesome! Crunchy on the outside and moist on the inside, just like I like it.

  • sara

    made these for my first big thanksgiving dinner, and they were a hit! thank you!

  • Diana

    Loved the recipe. Will try it for sure

  • Renee Bedford

    These look & sound delish! Cant wait till the next family dinner to try them!!!

  • Cherie

    Hi -- I made these for thanksgiving and they came out great. I'm a vegetarian so I used Imagine No Chicken broth. To make up for the lost fat, I used extra butter in my vegetable saute. The meat-eaters and non-meat eaters were all happy.

  • These look SO AWESOME!

  • Lauralee Hensley

    Yum, from someone who loves stuffing.

  • Sherry Johnson

    Finally a stuffin my family likes. I vote "yes"!

  • carol triano

    This recipe looks yummy. I am going to make these over the weekend. I am always looking for good stuffing recipes and this looks like a winner!!!!

  • betty

    I voted for you and you are at #1 now!

  • StuffinNewbie

    I have never made stuffing but these seem really easy and much more attractive than the usual blob look. :-) I plan to try an experiment and use a huge bag of croutons (thanks Sam's Club) that would take us 2 life times to finish. Thanks for the recipe and wish me luck!

  • I absolutely love this idea! I have included your recipe in my Thanksgiving recipe round up and cant wait to make my own stuffins!

  • Robyn

    Do you have to toast the bread? My regular recipe does not call for toasted bread cubes? Thanks/

    • I do recommend toasting the bread, Robyn. It keeps them from getting too soggy. Or you can just spread the bread slices out to dry overnight, turning them once.

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