Crispy-Edged Stuffing Muffins aka, Stuffins! (Individual Portions) Recipe
These crispy-edged stuffing muffins, affectionately called stuffins, turn classic sourdough stuffing into easy-to-serve individual portions. Bread cubes soak up buttery celery, onion, garlic, fresh herbs, Parmesan, eggs, and just enough broth, then bake until golden and crisp on top. They’re a festive side dish that can be prepped ahead and served warm.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour, plus 1–2 days to dry the bread
- Yield: 12 stuffing muffins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
For the stuffing
- 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
For the muffin tin
- Nonstick cooking spray
Instructions
- Dry the bread: One or two days before baking, cut the bread into ½-inch cubes. Spread them in an even layer on a baking sheet and leave uncovered for 1–2 days, until dried out.
- Preheat the oven: When ready to make the stuffing muffins, heat the oven to 350°F and position a rack in the upper third of the oven.
- Soften the aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and celery, season with 1½ teaspoons kosher salt and black pepper to taste, and cook, stirring occasionally, for 5–7 minutes, until softened and fragrant. Stir in the garlic and fresh herbs and cook for 1–2 minutes more. Remove the pot from the heat.
- Mix the stuffing: Add the dried bread cubes, Parmesan, and eggs to the pot and stir to combine. Add the broth ½ cup at a time, mixing well after each addition. Use only enough broth to soften and rehydrate the bread without making it soggy.
- Fill the muffin tin: Generously coat a nonstick muffin tin with cooking spray. Divide the stuffing mixture among the cups and gently pack it in.
- Bake until crisp: Lightly spray the tops of the stuffing muffins with cooking spray. Bake for 30–35 minutes, until the tops are golden and as crisp as you like. Let cool slightly.
- Serve: If needed, run a knife around each muffin to loosen it from the pan. Transfer to a serving tray and serve warm, ideally with turkey gravy.
Notes
- Drying the bread for 1–2 days is part of the preparation but is not included in the active prep or total time.
- The bread should be dried out before mixing so it can absorb the broth without becoming soggy.
- Add the broth gradually; the amount needed depends on how dry the bread is.
- Use a mix of hardy fresh herbs or choose your favorite combination of rosemary, sage, thyme, and oregano.
- For crisp, neat portions, generously grease the muffin tin and let the muffins cool slightly before removing them.
