Name: Crispy-Edged Stuffing Muffins aka, Stuffins! (Individual Portions) Recipe
Prep time: 25 min
Cook time: 35 min
Total time: PT-498395H23M48S
Cuisine: American
Ingredients: 16 ounces sourdough bread, sliced or torn into ½-inch cubes; ½ cup (1 stick) unsalted butter; 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, such as rosemary, sage, thyme, or oregano; 1 cup finely grated Parmesan; 2 large eggs; 1 to 1½ cups chicken or turkey broth or stock; Kosher salt and ground black pepper, to season; Nonstick cooking spray

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These Crispy-Edged Stuffing Muffins aka, Stuffins! (Individual Portions) Recipe turns all the best bits of holiday stuffing into tidy little servings, with savory herbs and Parmesan tucked inside and golden, crunchy tops outside. They’re easy to pass around, wonderfully make-ahead friendly, and just the thing for anyone who always reaches for the crispy corner piece.

Ingredients You'll Need

An overhead flat-lay of cooking ingredients arranged on a wooden cutting board over a white marbled surface. A round rustic loaf of golden-brown bread sits near the top of the board, with a pale floury stripe down its center; one long bread slice, two broad bread slices, and small bread cubes are arranged below it. A metal knife rests beside the bread. Fresh green parsley and celery stalks fill the upper-right area, next to a clear jar of amber broth. A white bowl of finely chopped green celery and a white bowl of finely grated pale cheese sit along the right side. At the left are two small white bowls holding salt and cracked black pepper. Near the bottom are a paper-wrapped block of butter with several yellow pieces, two brown eggs, a white bowl of garlic cloves, and a brown bowl of finely diced white onion. A gold-colored muffin tray is partly visible at the lower-right edge, photo taken with an iphone --ar 4:5 --v 7

The ingredient list is simple, but each one helps make these stuffins full of flavor and just the right texture. Dry bread soaks up the buttery, herby mixture without turning mushy, while Parmesan adds a salty finish and a little extra color.

Sourdough bread: Use 16 ounces, cut or torn into ½-inch cubes; slightly stale bread works especially well.
Unsalted butter: One stick softens the vegetables and gives the stuffing its rich, savory base.
Celery: Three finely diced stalks add a fresh, gently savory flavor and classic stuffing texture.
Yellow onion: One medium onion becomes sweet and tender as it cooks in the butter.
Garlic: Six cloves, finely chopped or grated, bring a fragrant boost to every bite.
Fresh parsley: A half cup adds freshness and a lovely green note.
Hardy fresh herbs: A quarter cup of finely chopped rosemary, sage, thyme, oregano, or a mix gives the muffins their cozy, aromatic flavor.
Parmesan: One cup, finely grated, melts into the mixture and lends a savory, lightly salty finish.
Eggs: Two large eggs help bind the bread cubes so each muffin holds together.
Chicken or turkey broth: Start with 1 cup and add up to 1½ cups as needed to moisten the bread without making it soggy.
Kosher salt and ground black pepper: Season the vegetables and adjust the stuffing mixture to taste.
Nonstick cooking spray: Use it generously to help the muffins release from the pan and crisp up on top.

How to Make Crispy-Edged Stuffing Muffins aka, Stuffins! (Individual Portions) Recipe

Overhead view of a wide white enamel pot with a thin dark rim, holding one shallow layer of finely chopped pale onion, bright green celery, herbs, and small bits of garlic, softened and glossy in light golden oil; the vegetables are gathered mostly across the center and right side, with a clear pool of oil near the upper left, and a wooden spatula rests diagonally across the pot. The pot sits on a white marbled texture, photo taken with an iphone --ar 4:5 --v 7

Step 1: Dry the bread cubes

Ideally, cut or tear the bread into ½-inch cubes one to two days before baking. Spread them in a single layer on a baking sheet and leave them uncovered until dry. If you’re short on time, spread the cubes on a baking sheet and bake at 300°F, stirring once or twice, until dry but not browned, about 20 to 30 minutes. Let them cool before using.

Step 2: Preheat the oven and prepare the vegetables

When you’re ready to bake, heat the oven to 350°F and position a rack in the upper third. Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and celery, season with about 1½ teaspoons kosher salt and black pepper to taste, and cook for 5 to 7 minutes, stirring now and then, until softened.

Step 3: Add the garlic and herbs

Stir in the garlic, parsley, and chopped hardy herbs. Cook for another 1 to 2 minutes, just until fragrant, then take the pot off the heat. This quick cook brings out the herbs’ aroma without letting the garlic scorch.

Step 4: Mix the stuffing

Add the dried bread cubes, Parmesan, and eggs to the pot. Stir well so the buttery vegetables and cheese are distributed throughout. Pour in the broth about ½ cup at a time, mixing between additions. Stop when the cubes are softened and moist but still hold their shape. Depending on how dry your bread is, you may not need all the broth.

Step 5: Fill the muffin tin

Generously coat a nonstick muffin tin with cooking spray. Divide the stuffing mixture among the cups, gently packing it so each portion holds together while leaving plenty of texture on top. A spring-loaded cookie scoop makes portioning quick and neat; you can lightly shape the tops with your fingers if needed.

Step 6: Bake until crisp and golden

Spritz the tops with a little more cooking spray and bake for 30 to 35 minutes, until the edges and tops are as golden and crisp as you like. Let the tin cool for a few minutes before loosening each muffin with a small knife and lifting it out. Serve warm, with gravy close by.

How to Serve Crispy-Edged Stuffing Muffins aka, Stuffins! (Individual Portions) Recipe

These individual portions are at home on a holiday table, but they’re easy enough to make for a Sunday roast, too. Serve them straight from the oven while the tops are crisp and the centers are tender.

Garnishes

A little chopped parsley makes the warm, golden tops look especially inviting. For a richer finish, serve the stuffins with plenty of turkey or chicken gravy on the side, so everyone can add as much as they like without softening the crunchy edges before serving.

Side Dishes

Pair the muffins with roast turkey, chicken, or a hearty vegetarian main. They’re also lovely alongside mashed potatoes, roasted carrots, green beans, or a bright salad that balances the buttery stuffing. If you’re planning a full holiday spread, their individual portions make it easy to serve a little stuffing to everyone without scooping from a casserole dish.

Creative Ways to Present

Arrange the muffins on a warm platter with a small bowl of gravy in the center, or tuck a few fresh herb sprigs around the edges for a simple seasonal touch. For a buffet, set them in a single layer so the crisp tops stay visible and guests can pick one up easily. The portions also make a cozy lunch beside leftover turkey and cranberry sauce.

Make Ahead and Storage

A little planning makes this recipe especially convenient: dry the bread cubes in advance, then prepare and bake the muffins when you’re ready. You can also make the baked muffins ahead and warm them before serving.

Storing Leftovers

Let leftover stuffing muffins cool, then transfer them to an airtight container and refrigerate within two hours of baking. They’ll keep for 3 to 4 days. Store them without gravy if you want the tops to stay as crisp as possible, and add the gravy when serving.

Freezing

For longer storage, cool the muffins completely and freeze them in a single layer until firm. Transfer to a freezer-safe container or bag, separating layers with parchment if needed. For the best quality, use them within 2 to 3 months. Thaw overnight in the refrigerator before reheating, or warm them from frozen with extra time in the oven.

Reheating

To bring back the crisp edges, place the muffins on a baking sheet and heat in a 350°F oven until hot all the way through, usually about 10 to 15 minutes if refrigerated. From frozen, allow additional time and check that the center is hot. A microwave works for a quick portion, though it will soften the crisp top; for food safety, reheat leftovers to 165°F.

FAQs

Can I use bread other than sourdough?

Yes. A sturdy country loaf, French bread, or another hearty bread can work well. Choose a loaf that can absorb broth without immediately falling apart, and dry the cubes until they feel firm and no longer moist inside.

Can I prepare the Crispy-Edged Stuffing Muffins aka, Stuffins! (Individual Portions) Recipe ahead?

Absolutely. Dry the bread cubes one or two days ahead and keep them uncovered in a dry spot. You can also bake the muffins in advance, refrigerate them, and reheat in the oven shortly before serving. For the crispest result, add gravy at the table rather than pouring it over the muffins ahead of time.

How do I know if I’ve added enough broth?

The bread should feel softened and moist, but the mixture shouldn’t look wet or pool liquid at the bottom of the pot. Add broth gradually and pause to let the cubes absorb it before deciding whether they need more. Drier bread will usually take more liquid than bread that has only just dried out.

Can I change the herbs or add other ingredients?

Yes. Sage, rosemary, and thyme make a classic combination, but oregano or another hardy herb can fit right in. You can also fold in cooked, crumbled sausage or finely chopped toasted nuts, keeping the total additions moderate so the mixture still holds together in the muffin cups.

How do I keep the muffins from sticking to the pan?

Spray the muffin cups generously, including the sides, and let the baked muffins rest for a few minutes before removing them. If one seems stuck, carefully run a small knife around its edge. A nonstick pan helps, but thorough greasing is still important because the Parmesan and bread can catch at the edges.

Final Thoughts

If you love the crisp corners of stuffing as much as I do, give the Crispy-Edged Stuffing Muffins aka, Stuffins! (Individual Portions) Recipe a try. They bring all that buttery, herby goodness to the table in an easy-to-serve little package, and the golden edges are hard to resist.

Ingredients You'll Need