Thanksgiving Stuffing Muffins

Transform your holiday feast with these irresistible Thanksgiving Stuffing Muffins, a creative twist on classic stuffing that's perfect for serving and sharing. Each muffin packs all the savory, herb-infused flavors of traditional stuffing into individually portioned bites, complete with a golden, crispy top. Made with sautéed onions, celery, garlic, and an aromatic blend of parsley, sage, thyme, and rosemary, these muffins are bound to fill your kitchen with the nostalgic scents of Thanksgiving. Moist and tender on the inside thanks to a rich broth-and-egg mixture, these stuffing muffins are an effortless make-ahead side dish that bakes to perfection in just 35 minutes. Ideal for portion control, buffet-style dinners, or even enjoying the leftovers, these stuffing muffins are a show-stopping addition to any holiday table.

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 12

Ingredients

• 6 tablespoons unsalted butter
• 1 large, diced yellow onion
• 3 medium, diced celery stalks
• 2 minced garlic cloves
• 3 tablespoons, chopped fresh parsley
• 1 teaspoon, dried (or 1 tablespoon fresh, chopped) sage
• 1.5 teaspoons, dried (or 2 teaspoons fresh, chopped) thyme
• 1 teaspoon, chopped fresh rosemary
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 10 cups day-old bread cubes
• 2.5 cups chicken or vegetable broth
• 3 large eggs
• 1 as needed non-stick cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with non-stick cooking spray or line with muffin liners.

Step 2

In a large skillet, melt the butter over medium heat. Add the diced yellow onion and celery, and sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 3

Remove the skillet from heat and stir in the parsley, sage, thyme, rosemary, salt, and ground black pepper.

Step 4

In a large mixing bowl, add the day-old bread cubes. Pour the sautéed vegetable mixture over the bread, mixing to combine evenly.

Step 5

In a separate bowl, whisk together the chicken or vegetable broth and eggs. Gradually pour this mixture over the bread, tossing gently until the bread is fully moistened but not overly soggy.

Step 6

Evenly divide the stuffing mixture into the prepared muffin tin, pressing gently to pack each cup full.

Step 7

Bake in the preheated oven for 30-35 minutes, or until the tops of the stuffing muffins are golden and crisp.

Step 8

Remove the muffin tin from the oven and allow the muffins to cool for 5 minutes before carefully removing them from the tin.

Step 9

Serve warm as a delightful and portable Thanksgiving side dish!

Nutrition Facts

Serving size	4121 grams (4121.0g)

Amount per serving	% Daily Value*
Calories	7463

Total Fat 169.50g	217%
Saturated Fat 63.80g	319%
Polyunsaturated Fat NaNg
Cholesterol 744mg	248%
Sodium 17318mg	753%
Total Carbohydrate 1243.80g	452%
Dietary Fiber 95.50g	341%
Total Sugars 101.10g
Protein 270.80g	542%

Vitamin D 123IU	615%
Calcium 2127mg	164%
Iron 47mg	262%
Potassium 4940mg	105%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.1%

Protein: 14.3%

Carbs: 65.6%