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Crispy-Edged Stuffing Muffins (Stuffins) Recipe

If you’re looking for a show-stopping side that brings all the cozy, nostalgic vibes of classic Thanksgiving stuffing but in an easy, individual portion size, you’ve got to try this Crispy-Edged Stuffing Muffins (Stuffins) Recipe. I absolutely love how these little muffins turn out—crispy around the edges, tender and flavorful inside, and perfect for soaking up a big drizzle of gravy. Trust me, once you try making these, you’ll wonder why you ever made stuffing any other way!

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Why You’ll Love This Recipe

  • Individual Portions: Perfect for serving guests or controlling portion sizes without the mess of slicing a huge casserole.
  • Crispy Texture: The edges bake up golden and crunchy, while the center stays soft and flavorful—seriously addictive!
  • Flavor-Packed: Fresh herbs, garlic, and parmesan bring a gourmet touch that’s super comforting and familiar.
  • Make-Ahead Friendly: You can prep parts in advance, making your holiday cooking a breeze.

Ingredients You’ll Need

The magic of these Crispy-Edged Stuffing Muffins (Stuffins) is in the balance of crusty bread, rich butter, aromatic veggies, fresh herbs, and a touch of cheese. I always recommend using day-old sourdough bread if you can—it gives the perfect chewy texture and holds up beautifully when baked into muffins.

Flat lay of golden sourdough bread cubes, fresh bright green celery stalks, a peeled yellow onion, several peeled garlic cloves, a small bunch of fresh parsley, sprigs of rosemary, sage, and thyme, a wedge of parmesan cheese with some grated parmesan scattered nearby, and two fresh brown eggs, all beautifully arranged and vibrant, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Crispy-Edged Stuffing Muffins, stuffing muffins, Thanksgiving side dishes, individual stuffing portions, crispy stuffing edges
  • Sourdough Bread: The tangy depth of sourdough complements the herbs and keeps the stuffing sturdy yet tender.
  • Unsalted Butter: Essential for sautéing the veggies and adding richness without overpowering saltiness.
  • Celery: Adds a classic crunch and freshness—finely diced so it softens just right.
  • Yellow Onion: Sweet and mellow when cooked, it creates a flavorful base.
  • Garlic: Six cloves really boost the aroma and savory punch; I like to grate it for even distribution.
  • Fresh Parsley: Brightens the overall flavor and adds color.
  • Hardy Fresh Herbs: Rosemary, sage, thyme, and oregano give that quintessential stuffing vibe—don’t skimp here!
  • Parmesan Cheese: Adds a lovely nutty depth and just the right touch of saltiness.
  • Eggs: Bind everything together so the muffins hold their shape without being dense.
  • Chicken or Turkey Broth/Stock: Moistens the bread perfectly without turning it soggy; keep the broth quantity flexible.
  • Kosher Salt and Black Pepper: Season carefully—you can always adjust to taste before baking.
  • Nonstick Cooking Spray: Ensures easy muffin release and helps create that coveted crispy edge.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Crispy-Edged Stuffing Muffins (Stuffins) Recipe is—you can tweak it to suit your family’s favorites or dietary needs without losing the deliciousness. Feel free to get creative!

  • Vegetarian Version: Replace chicken broth with mushroom or vegetable stock—works just as well and keeps things flavorful.
  • Herb Mix: I sometimes add a bit of fresh thyme or oregano when I have it on hand for a slightly different herbal twist.
  • Add-Ins: Chopped cooked sausage or crumbled bacon stirred in before baking adds a smoky, savory punch that my family adores.
  • Cheese Alternatives: Swap parmesan for sharp cheddar or gruyere to mix up the flavor profile—each cheese brings its own magic.
  • Gluten-Free: Use gluten-free bread cubes and a gluten-free broth to make this recipe friendly for everyone at your table.

How to Make Crispy-Edged Stuffing Muffins (Stuffins) Recipe

Step 1: Dry Out Your Bread for the Perfect Base

This might seem old-school, but drying out your bread is the secret to getting that ideal texture. I slice the sourdough into half-inch cubes and spread them on a baking sheet. Then I leave them uncovered for a day or two, sometimes putting the baking sheet in my oven (turned off!) to keep them out of the way. This step is worth it—the cubes get perfectly dry so they’ll soak up broth without falling apart or getting mushy.

Step 2: Sauté Aromatics to Build Flavor

In a large pot or Dutch oven, melt the butter over medium heat. Once it’s shimmering, toss in the diced onions and celery, seasoning with salt and pepper. Cook these until they soften—about 5 to 7 minutes—and fill your kitchen with that comforting aroma. Then stir in the garlic and fresh herbs, cooking just another minute or two to release their fragrant oils. This step lays down your flavor foundation, so don’t rush it!

Step 3: Mix, Moisturize, and Bind

Add your dried bread cubes, grated parmesan, and eggs into the pot with the veggie-herb mixture. Stir gently to combine everything evenly. Now comes the trick: Slowly add your broth ½ cup at a time, mixing well between additions. You want the cubes to absorb enough to be tender but not soggy—this may take around 1 to 1 ½ cups, depending on your bread’s dryness. Keep an eye on the texture; it’s okay if a few cubes remain a little firm.

Step 4: Fill and Bake Your Muffin Tin

Give your muffin tin a generous spray of nonstick cooking spray—that crispy edge forms best when the stuffing doesn’t stick. Using a spring-loaded cookie scoop makes portioning a breeze; fill each cup and gently press the stuffing down. I like to spritz the tops with a little more cooking spray to encourage that golden crunch. Then pop the tin in your preheated 350°F oven and bake for about 30 to 35 minutes. You’ll know they’re done when the tops are golden and crisp, and the centers feel set but moist.

Step 5: Serve Warm and Relish the Crispy Magic

Let the stuffins cool a few minutes in the pan before you run a knife around each one to loosen them. Transfer the muffins to a serving tray and serve with your favorite gravy—trust me, this combo sends everyone at the table over the moon! I always recommend extra gravy on the side because these crispy-edged muffins soak it up like a dream.

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Pro Tips for Making Crispy-Edged Stuffing Muffins (Stuffins) Recipe

  • Bread Drying Hack: If you’re short on time, toast the bread cubes in the oven at 250°F for 20-25 minutes instead of waiting days to dry them out naturally.
  • Broth Control: Add broth gradually and keep the stuffing just barely moist—too much liquid means soggy muffins, which nobody wants.
  • Even Sizing: Use a cookie scoop to get uniform muffin sizes—it helps them cook evenly and look pretty on the plate.
  • Crispy Finish: Spraying the muffin tops just before baking gives you that addictively crisp crust you’re aiming for.

How to Serve Crispy-Edged Stuffing Muffins (Stuffins) Recipe

A golden-brown, crispy bread muffin sits in the center of a white plate with a smooth brown gravy being poured over it from a white, speckled ceramic pitcher above, the gravy slowly dripping down the sides and pooling slightly at the base. The muffin shows textured chunks of bread with herbs and small green vegetable pieces visible. A gold fork rests diagonally on the plate next to the muffin. A few fresh green herb leaves are placed near the fork. In the blurry background, there are more bread muffins on another white plate, a pale yellow croissant, and an orange cloth on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Crispy-Edged Stuffing Muffins, stuffing muffins, Thanksgiving side dishes, individual stuffing portions, crispy stuffing edges

Garnishes

I usually sprinkle a little fresh chopped parsley on top right before serving because it adds a lovely pop of color and freshness. Sometimes I’ll shave a few extra parmesan flakes over the warm muffins, too, which I find really elevates them visually and taste-wise.

Side Dishes

These stuffing muffins pair beautifully with roasted turkey or chicken, mashed potatoes, and green beans almondine for a classic holiday spread. I’ve also served them alongside cranberry sauce and roasted brussels sprouts for a perfect balance of flavors and textures.

Creative Ways to Present

For a fun twist at holiday parties, I like to turn these stuffins into “stuffing sliders” by topping each muffin with a little pulled turkey and a dollop of cranberry chutney. Everyone loves the individual portion size—and it becomes a conversation starter on the appetizer table!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, wrap the stuffing muffins tightly in plastic wrap or store them in an airtight container in the fridge. I find they keep really well for 3-4 days, retaining both their moisture inside and crispness on the edges when reheated carefully.

Freezing

Freezing works great if you want to make these ahead of time. Just cool completely, then freeze the muffins in a single layer on a baking sheet before transferring them to freezer bags. When you want to enjoy, thaw overnight in the fridge and reheat in the oven to bring back that crisp edge.

Reheating

To reheat leftovers, I pop the stuffing muffins on a baking sheet and warm them in a 350°F oven for about 10-12 minutes. This revives the crunchy edges perfectly, unlike microwave reheating which tends to make them soggy.

FAQs

  1. Can I use other types of bread besides sourdough for these stuffing muffins?

    Absolutely! While sourdough is my favorite because of its texture and flavor, you can use other sturdy breads like French baguette, Italian bread, or even multigrain. Just make sure your bread is dry or toasted well to soak up broth without getting mushy.

  2. Do I have to make these muffins ahead of time, or can I prepare and bake them the same day?

    You can definitely make these the same day! The step of drying the bread helps with texture, so if you’re short on time, toast the bread cubes in the oven for about 20 minutes to dry them quickly. Otherwise, the muffins bake up just as delicious either way.

  3. Can I make these Crispy-Edged Stuffing Muffins (Stuffins) vegetarian?

    Yes! Just swap the chicken or turkey broth for a good-quality vegetable stock, and you’re good to go. The robust herbs and parmesan cheese keep the flavor punchy, so no one will miss the meat-based broth.

  4. How do I get the crispy edges on these stuffing muffins?

    The crispy edges come from baking the stuffing tightly packed in a well-greased muffin tin and spraying the tops before baking. Using a nonstick cooking spray liberally ensures those edges crisp up and release easily after baking.

  5. What’s the best way to reheat leftover stuffing muffins?

    Reheating in the oven at 350°F for 10-12 minutes is best to restore the crispy texture. Avoid microwaving if possible, as it usually softens and soggifies the crisp edges.

Final Thoughts

Honestly, this Crispy-Edged Stuffing Muffins (Stuffins) Recipe is one of those holiday game-changers for me. It captures all those cozy, comforting stuffing flavors we love but in a way that’s fun, customizable, and takes a lot of the stress out of serving a crowd. Whether you’re prepping for the big feast or just want a new twist on a classic, these stuffins deliver every single time. Give them a shot and I promise, your family will be asking for them year after year.

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Crispy-Edged Stuffing Muffins (Stuffins) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 75 reviews
  • Author: Lauren
  • Prep Time: 15 minutes (excluding bread drying time)
  • Cook Time: 45 minutes
  • Total Time: 1 hour (excluding bread drying time of 1-2 days)
  • Yield: 12 muffins
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Description

These Crispy-Edged Stuffing Muffins, affectionately known as Stuffins, are the perfect individual portion of classic Thanksgiving stuffing. Made with hearty sourdough bread, fresh herbs, garlic, and parmesan cheese, each muffin boasts a delightfully crispy exterior and a soft, tender center. Baked in a muffin tin, these Stuffins combine traditional flavors with a convenient and elegant presentation, ideal for holiday dinners or any special meal.


Ingredients

Base

  • 16 ounces sourdough bread, sliced or torn into ½-inch cubes

Aromatics and Flavorings

  • 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 (rosemary, sage, thyme, oregano, etc.)
  • 1 cup finely grated parmesan cheese

Binding and Moisture

  • 2 large eggs
  • 1 – 1 ½ cups chicken or turkey broth/stock

Seasoning and Finishing

  • Kosher salt and ground black pepper, to season
  • Nonstick cooking spray


Instructions

  1. Dry the Bread: Slice the sourdough bread into ½-inch cubes. Spread the cubes evenly on a baking sheet and let them dry out uncovered for 1 to 2 days. If you need to speed up the process or keep things tidy, place the baking sheet in the oven (turned off) while you prepare other ingredients.
  2. Preheat Oven: When ready to bake, preheat your oven to 350°F and position the oven rack in the upper third for even browning.
  3. Sauté Aromatics: In a large pot or Dutch oven over medium heat, melt the butter. Add the diced onion and celery, seasoning with 1½ teaspoons kosher salt and ground black pepper. Cook, stirring occasionally, until softened and fragrant, about 5 to 7 minutes. Add the garlic and chopped fresh herbs, cooking for an additional 1 to 2 minutes until aromatic. Remove the pot from heat.
  4. Combine Ingredients: To the aromatics in the pot, add the dried bread cubes, parmesan cheese, and eggs. Stir thoroughly to combine everything evenly.
  5. Moisten Stuffing: Gradually stir in the chicken or turkey broth, working in ½ cup increments. Mix well after each addition until the bread cubes are softened but not soggy—use about 1 to 1½ cups in total, depending on bread dryness.
  6. Prepare Muffin Tin: Generously grease a nonstick muffin tin with cooking spray to prevent sticking and ensure crispy edges.
  7. Fill Muffin Cups: Using a spring-loaded cookie scoop or spoon, pack the stuffing mixture into each muffin cup firmly, reshaping the tops with your hands as needed.
  8. Spritz and Bake: Lightly spritz each stuffed muffin with nonstick cooking spray. Place the muffin tin in the oven and bake for 30 to 35 minutes until the tops are golden and crispy.
  9. Cool and Serve: Remove the muffin tin from the oven and let the Stuffins cool slightly. If necessary, run a knife around the edges to release each muffin. Transfer to a serving tray and serve warm, ideally with a generous helping of Turkey Gravy.

Notes

  • These Stuffins are an innovative, individual-portioned twist on traditional Thanksgiving stuffing that makes serving easy and elegant.
  • Using hearty sourdough bread gives the muffins a robust texture and holds up well when moistened with broth.
  • Fresh herbs and garlic infuse deep flavor to complement the golden, crispy edges of the muffins.
  • Nonstick cooking spray helps create the crispy crust while preventing the stuffing from sticking to the pan.
  • Perfect for holiday meals or anytime you want classic stuffing flavors with a convenient, personal portion size.
  • Serve hot with Turkey Gravy for a truly festive experience.

Nutrition

  • Serving Size: 1 Muffin
  • Calories: 227
  • Sugar: 2.8 g
  • Sodium: 449 mg
  • Fat: 11.5 g
  • Saturated Fat: 6.5 g
  • Unsaturated Fat: 4.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 22.7 g
  • Fiber: 1.4 g
  • Protein: 8.6 g
  • Cholesterol: 56.7 mg

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