Thanksgiving Stuffing Muffins (Stuffins)

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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 are the way to go!

Stuffing Muffins from (@whatsgabycookin)

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! 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:

  1. 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!
  2. 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.
  3. Parmesan is absolutely optional if you’re making these for a dairy free crowd!
Stuffing Muffins from (@whatsgabycookin)
Stuffing Muffins from (@whatsgabycookin)

Stuffing Muffins

The cutest Stuffing Muffins for the kids table come Thanksgiving!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dish
Cuisine American
Servings 12 people


  • 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
  • 3/4 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 1/4 cups chicken broth
  • 4 ounces coarsely grated Parmesan cheese


  • 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.


  1. 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?

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