As you prepare for Thanksgiving, have you thought about how you're going to serve the stuffing? This year, try something new and make Thanksgiving Stuffing Muffins! They're fun, easy to eat, and a great way to change things up. Plus, they're perfect for cocktail hour and even better for those with kids - just pop one in your mouth and enjoy!
If your Thanksgiving table has a handful of children, these Thanksgiving Stuffing Muffins and my Mascarpone Mashed Potatoes are the way to go!
I feel VERY strongly about stuffing. It's my favorite part of Thanksgiving and these Stuffing Muffins are beyond cute! It's a spin recipe on the Rustic Herb Stuffing but in muffin form! You can even use my Cornbread Sausage Stuffing for these! It's cute, fun, delish and a great way to get kids involved in the kitchen! We made them on My Best Friends Kitchen this year and I'll be adding them to my table from here on out!
Here are some tips for making the Stuffing Muffins:
- You can prep this ahead of time! Both the cubed bread can be done a day or two ahead of Thanksgiving and the herb mixture can be sautéed and then refrigerated before the big day. That way on Thanksgiving (or any other time you're planning to make these) you can mix everything together in a large bowl, transfer to a muffin tin and bake. Easy!
- Feel free to mix up the herb mixture! If you want to skip the mushrooms, be my guest. My favorite hack is to cut them up really small and sauté them until golden so they blend into the bread mixture.
- Parmesan is absolutely optional if you're making these for a dairy free crowd!
Stuffing Muffins
Ingredients
- 1 loaf country-style French bread with crust cut into 1-inch cubes (roughly 8 cups)
- 10 tablespoons butter
- 10 ounces crimini mushrooms
- 2 bunches green onions, thinly sliced
- 2 cups celery, finely chopped
- ¾ cup chopped fresh Italian parsley
- 2 tablespoon chopped fresh oregano
- 2 tablespoon chopped fresh sage
- 2 tablespoon chopped fresh thyme
- 3 large garlic cloves, minced
- 2 teaspoon coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 3 large eggs
- 1 ¼ cups chicken broth
- 4 ounces coarsely grated Parmesan cheese
Instructions
- Preheat oven to 375°F. Spread bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Cool.
- Melt the butter in large skillet over medium heat. Add mushrooms and sauté for 6 minutes, until softened. Add green onions, celery, herbs, garlic, salt and pepper and sauté until celery is tender, 6 to 8 minutes.
- Keep oven temperature at 375°F. Generously butter a 12-cup muffin tin and set aside. Place bread cubes in very large bowl. Add warm vegetable mixture; toss to combine.
- Whisk eggs and broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.
- Use a ½ cup measuring cup to transfer the stuffing mixture into the prepared muffin tin. Bake, uncovered, for 30-35 minutes, until the muffins are golden brown and crisp. Let cool slightly before using an offset spatula to remove the muffins from the muffin tin.
Notes
Here are some tips for making the Stuffing Muffins:
- You can prep this ahead of time! Both the cubed bread can be done a day or two ahead of Thanksgiving and the herb mixture can be sautéed and then refrigerated before the big day. That way on Thanksgiving (or any other time you're planning to make these) you can mix everything together in a large bowl, transfer to a muffin tin and bake. Easy!
- Feel free to mix up the herb mixture! If you want to skip the mushrooms, be my guest. My favorite hack is to cut them up really small and sauté them until golden so they blend into the bread mixture.
- Parmesan is absolutely optional if you're making these for a dairy free crowd!
Has anyone tried to freeze these? I am going away for the holidayand would like to freeze then heat up in oven... any input would be appreciated.
Thanx Kelly
These were a hit last year, so coming back for the recipe again this year. I make this with gluten free bread and its pretty freaking amazing. I think its all the herbs YUM!
Could apples be used instead if you’re not a mushroom lover?
I made these for Thanksgiving dinner. They were a big hit! I sauteed the veggies and herbs the day before. My family asked if I could make them again, for Christmas!
Good heavens these look like something that simply MUST be made tomorrow!!
Would this work with store bought stuffing mix that you just add broth to? I think you would also need to add egg and follow directions on bag, but do you think transferring that to the muffin tins would come out the right way?
I've done w/ store bought stuffing mix, and it worked well. As you suggest, I did add a couple eggs. Not sure they were essential, but muffins stayed neatly shaped and I think that helped.