If you’re anything like me, you know stuffing is one of those cozy, comforting dishes that just elevates any meal. But making it in muffin form? Game changer. This Stuffing Muffins Recipe is absolutely fan-freaking-tastic because it delivers all the classic flavors we love in stuffing, wrapped up in these cute, individual bites. Perfect for when you want to impress at a dinner party or just jazz up your weeknight dinner. I promise, once you try this, you’ll find yourself making stuffing muffins way more often than whole trays of stuffing!
Why You’ll Love This Recipe
- Perfect Portions: Muffin-sized servings make it easy to control how much you eat and great for leftovers.
- Flavor-Packed: Loaded with sausage, apples, cranberries, and pecans for a delicious mix of sweet and savory.
- Make-Ahead Friendly: You can prep these in advance and warm them up when ready to serve.
- Impressively Easy: No complicated steps, just simple cooking and baking that anyone can do!
Ingredients You’ll Need
I always love picking ingredients that bring both texture and flavor to the table. The sausage gives it that classic savory base, while apples and cranberries add a touch of sweetness that balances perfectly. And pecans? They add the crunch you’ll appreciate in every bite.
- Bulk pork sausage: Choose a good quality one, preferably with some seasoning to give extra depth.
- Celery ribs: Adds freshness and a subtle crunch.
- Medium onions: Sweet and tender when sautéed, essential for that savory oomph.
- Butter: Cubed for even melting and that rich mouthfeel.
- Crushed cornbread stuffing: This is your base, classic and comforting.
- Apples: I like tart apples like Granny Smith to balance the richness and sweetness.
- Dried cranberries: They bring bursts of tangy sweetness throughout.
- Chopped pecans: Adds crunch and nutty flavor.
- Salt and pepper: Essentials for seasoning—don’t skimp here!
- Reduced-sodium chicken broth: Use to moisten, adding savory flavor without making it soggy.
- Large eggs: Help bind the stuffing muffins together.
- Baking powder: Just a touch to lighten things up so muffins aren’t dense.
Variations
One of the things I love about this Stuffing Muffins Recipe is how flexible it is. I’ve tried a few tweaks here and there, and it’s fun to make it your own depending on what you have on hand or your dietary needs.
- Vegetarian version: Swap sausage for sautéed mushrooms and use vegetable broth for a hearty alternative that still packs flavor.
- Gluten-free: Use a gluten-free stuffing mix and cornbread to keep this recipe inclusive.
- Holiday flair: Add fresh herbs like sage or rosemary to elevate the flavor for special occasions — my family goes crazy for the rosemary touch!
- Cheesy twist: Stir in some shredded cheddar or Parmesan for a rich, melty addition your guests will rave about.
How to Make Stuffing Muffins Recipe
Step 1: Cook and Prepare Your Base
Start by heating your skillet over medium and cooking the bulk pork sausage until it’s nicely browned and no longer pink. Drain off any excess fat to keep things from getting greasy, then transfer the sausage to a large mixing bowl to cool slightly. This step is crucial because you want the sausage well-cooked but not soggy in your muffins.
Step 2: Sauté the Veggies
Using the same skillet (we’re all about saving dishes here!), toss in your chopped celery and onions with the cubes of butter. Sauté them until they soften up and become fragrant—this usually takes about 5 minutes. The buttery veggies add that classic stuffing flavor and a lovely texture.
Step 3: Mix Everything Together
Now, add your sautéed veggies to the bowl with the sausage. Toss in the crushed cornbread stuffing, chopped apples, dried cranberries, chopped pecans, salt, and pepper. Stir everything gently so the mixture is evenly combined. Pour in 2 cups of the chicken broth to start, and mix to reach your desired moistness—you want the mix damp but not soggy. Whisk your eggs and baking powder together, then fold this into the stuffing mixture; this helps the muffins hold together perfectly.
Step 4: Bake Your Muffins
Grease your muffin tin well to prevent sticking—I’ve learned the hard way that a little butter or oil goes a long way here. Spoon the stuffing mixture evenly into 18 muffin cups, pressing down lightly so they hold their shape. Bake at 375°F for 20-25 minutes or until the tops turn a beautiful light golden brown. Let them cool for about 10 minutes before running a knife around the edges to loosen them. These are best served warm right out of the tin!
Pro Tips for Making Stuffing Muffins Recipe
- Don’t Overwet the Mixture: Adding broth little by little lets you control moisture, so muffins hold their shape without getting mushy.
- Cooling Time Matters: Let muffins cool slightly in the pan before removing to avoid them falling apart.
- Use a non-stick or well-greased muffin tin: It saves a lot of frustration and keeps your muffins intact.
- Customize Flavors: Feel free to swap nuts, fruit, or herbs based on what you like or have handy—each change brings a new twist.
How to Serve Stuffing Muffins Recipe
Garnishes
I usually sprinkle a little fresh chopped parsley or a few thyme leaves on top right before serving to brighten up the appearance and add that fresh herb aroma—makes a big difference! Sometimes a dollop of cranberry sauce on the side amps up the sweetness and presentation.
Side Dishes
These stuffing muffins go great with roasted turkey or chicken, but I’ve also served them alongside a crisp green salad or steamed green beans for lighter meals. My family especially loves pairing them with a hearty butternut squash soup for cozy fall dinners.
Creative Ways to Present
For holidays, I’ve arranged these muffins on a festive platter surrounded by fresh herbs, cranberries, and even small apples to amp up the charm. They also make adorable appetizers at parties when topped with a little smear of cream cheese and a cranberry or pecan on top—total crowd-pleasers!
Make Ahead and Storage
Storing Leftovers
I keep leftover stuffing muffins in an airtight container in the fridge for up to 3 days. They stay surprisingly moist and flavorful, making them great for quick lunches or easy reheated sides.
Freezing
Freezing is a fantastic option if you want to make these ahead of time. Simply cool the muffins completely, then freeze them in a single layer on a baking sheet before transferring to a freezer bag. This prevents them from sticking together and keeps their shape intact.
Reheating
To reheat, I recommend baking them in a 350°F oven for about 10-15 minutes, or until warmed through. Microwaving works in a pinch but can make them a bit soggy. A quick re-crisp in the oven is worth it!
FAQs
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Can I make these Stuffing Muffins Recipe without sausage?
Absolutely! You can omit the sausage and add extra vegetables like mushrooms or nuts for texture, and use vegetable broth instead of chicken broth to keep it vegetarian-friendly.
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How do I prevent stuffing muffins from falling apart?
The key is using the right amount of broth and eggs as a binder. Make sure the mixture is moist but not soggy, and let the muffins cool slightly in the pan before removing to help them set properly.
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Can I prepare stuffing muffins ahead of time?
Yes! You can prepare the mixture and fill the muffin tins a day in advance, store them covered in the fridge, and bake fresh before serving. They also freeze well, making them great for meal prep.
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What can I serve with stuffing muffins?
They’re fantastic alongside roasted meats like turkey or chicken, green vegetables, or a fresh salad. For a cozy meal, pair them with soup or stew!
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How long do stuffing muffins last?
Stored properly in the fridge, they last about 3 days. For longer storage, freeze and consume within 2-3 months for best taste.
Final Thoughts
I absolutely love how this Stuffing Muffins Recipe turns out every single time—it brings all those comforting holiday flavors in a fun, easy-to-eat form that everyone in my family adores. When I first tried making stuffing as muffins, I was amazed at how much easier it was to serve and how much less messy! Honestly, I think you’ll enjoy these as much as I do, whether for a casual dinner or a festive occasion. Give them a try and let me know your favorite twist—you might just start a new holiday tradition!
Print
Stuffing Muffins Recipe
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 18 muffins (1-1/2 dozen) 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
These Stuffing Muffins are a delicious twist on traditional stuffing, perfectly portioned into muffin cups for easy serving. Featuring savory sausage, sweet apples, cranberries, and crunchy pecans, they make a flavorful side dish perfect for holiday meals or any comforting dinner.
Ingredients
Main Ingredients
- 1 pound bulk pork sausage
- 4 celery ribs, chopped
- 2 medium onions, chopped
- 1/4 cup butter, cubed
- 1 package (14 ounces) crushed corn bread stuffing
- 2 medium apples, peeled and chopped
- 1 package (5 ounces) dried cranberries
- 1 cup chopped pecans
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 to 3 cups reduced-sodium chicken broth
- 2 large eggs
- 2 teaspoons baking powder
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the muffins.
- Cook Sausage: In a large skillet over medium heat, cook the bulk pork sausage until it’s no longer pink, about 7-10 minutes. Drain any excess fat and transfer the sausage to a large mixing bowl.
- Sauté Vegetables: In the same skillet, add the cubed butter and sauté the chopped celery and onions until tender and translucent, approximately 5-7 minutes. Transfer the cooked vegetables to the bowl with sausage.
- Combine Ingredients: To the bowl, add the crushed corn bread stuffing, peeled and chopped apples, dried cranberries, chopped pecans, salt, and pepper. Stir well to combine all ingredients uniformly.
- Add Broth: Gradually stir in 2 to 3 cups of reduced-sodium chicken broth, adding enough to achieve your desired stuffing moisture—moist but not soggy.
- Mix Eggs and Baking Powder: In a small bowl, whisk together the eggs and baking powder until combined. Add this mixture to the stuffing bowl and mix thoroughly to incorporate evenly.
- Fill Muffin Cups: Grease 18 muffin cups and spoon the stuffing mixture evenly into each cup, filling them completely.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the tops are lightly browned and the muffins are heated through.
- Cool and Serve: Remove from the oven and cool the muffins for 10 minutes. Run a knife around the edges of each muffin cup to loosen the muffins, then serve immediately for best flavor and texture.
Notes
- You can adjust the amount of broth to get the consistency you prefer; less broth will make denser muffins, more broth will make them softer.
- For a vegetarian version, substitute the sausage with cooked mushrooms or plant-based sausage alternatives and use vegetable broth.
- These muffins can be made ahead of time and reheated in the oven at 350°F for 10 minutes before serving.
- Storing leftovers in an airtight container in the refrigerator will keep them fresh for up to 3 days.
- Adding fresh herbs such as sage or thyme can enhance the flavor profile of these stuffing muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 380 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 55 mg
