Stuffing Muffins Recipe

If you’re looking for a delightful twist on traditional stuffing, you’ve got to try this Stuffing Muffins Recipe. I absolutely love how these little savory muffins come out golden and packed with all those cozy autumn flavors. They’re perfect for holiday dinners, potlucks, or anytime you want that delicious stuffing taste but in a fun, handheld form. Trust me, once you make these, they’ll quickly become a family favorite!

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Ingredients You’ll Need

The ingredients here come together to create that classic dressing taste we all adore, but in a muffin shape! I find that using quality sausage and fresh produce really makes a difference, plus the dried cranberries and pecans give it a nice texture contrast.

• Bulk pork sausage: Choose a mild or spicy sausage depending on your preference; I love mild for balance.
• Celery ribs: Adds crunch and freshness; chopping them finely helps distribute flavor evenly.
• Medium onions: Gives sweetness and depth to the stuffing.
• Butter: Cubed butter helps sauté veggies to perfection without splattering.
• Crushed corn bread stuffing mix: This is the base; it’s flavorful and absorbs the broth beautifully.
• Apples: I always go for a sweet-tart apple like Fuji or Granny Smith for a pop of brightness.
• Dried cranberries: They add a chewy contrast and tangy sweetness.
• Chopped pecans: For that nutty crunch — don’t skip these!
• Salt and pepper: Essential for seasoning. I usually start with one teaspoon of each but taste and adjust along the way.
• Reduced-sodium chicken broth: Use this to moisten the stuffing and keep it from drying out.
• Large eggs: Helps bind everything together so the muffins hold their shape.
• Baking powder: Just a little lift to keep the muffins light and fluffy.

Variations

One of the things I love about this stuffing muffins recipe is how easy it is to customize. Whether you want to make it vegetarian or add different nuts or fruits, it’s very forgiving and flexible!

• Vegetarian Version: I swapped out sausage for sautéed mushrooms and walnuts once, and my family still went crazy for it.
• Spice It Up: Adding a pinch of cayenne or smoked paprika gives it a subtle kick that wakes up the flavors.
• Different Nuts or Fruits: Pecans are classic, but toasted walnuts or even pumpkin seeds are delicious alternatives; dried cherries or raisins work well too.

How to Make Stuffing Muffins Recipe

Step 1: Cook the Sausage Just Right

Start by heating a skillet over medium heat and cooking your bulk pork sausage until it’s no longer pink, which usually takes about 6 to 8 minutes. Drain off any excess grease — this keeps the stuffing from getting greasy — then transfer the sausage to a large bowl and set it aside. This step locks in that meaty flavor that’s critical for the recipe.

Step 2: Sauté the Veggies for Flavor

In the same skillet, melt your cubed butter and then add the chopped celery and onions. Sauté them until tender and fragrant — about 5 to 7 minutes. You’ll want these to be soft but not mushy, so keeping an eye on them is key. Once softened, add them to the bowl with the sausage.

Step 3: Mix in the Rest of the Ingredients

Next up, stir in the crushed cornbread stuffing mix, peeled and chopped apples, dried cranberries, chopped pecans, salt, and pepper. This is when all those layers of flavor come together. Slowly add 2 to 3 cups of chicken broth — start with less and add until the mixture feels moist but not soupy.

Step 4: Bind with Eggs and Baking Powder

Whisk together the eggs and baking powder in a small bowl, then fold this into your stuffing mixture. The eggs help everything hold together beautifully while baking, and the baking powder adds a lovely lightness. At this point, your stuffing mixture should be moist but still able to hold its shape when pressed.

Step 5: Fill Muffin Cups and Bake

Grease 18 muffin cups well— trust me, this makes a huge difference when it’s time to unmold. Spoon the stuffing mixture evenly into each cup, then pop the tray into your preheated 375°F oven. Bake for 20 to 25 minutes, watching for a lightly browned top and firm edges. After baking, let them cool for 10 minutes before running a knife around the edges to loosen the muffins.

How to Serve Stuffing Muffins Recipe

Garnishes

I usually sprinkle chopped fresh parsley or thyme on top right after baking — it adds such a fresh pop and makes the muffins look gorgeous. Sometimes, I drizzle a little melted butter over them before serving for extra richness.

Side Dishes

These muffins pair beautifully with roasted turkey, glazed ham, or even a simple green salad for a lighter meal. My family loves them alongside roasted Brussels sprouts and cranberry sauce to turn the meal into a complete holiday feast.

Creative Ways to Present

For special occasions, I like to serve these stuffing muffins on a rustic wooden board with small ramekins of gravy or cranberry chutney on the side. It’s such a charming presentation and guests can pick their own combos, which is always a hit.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I store them in an airtight container in the fridge. They stay tasty for up to 3 days, and I always find they taste even better reheated because the flavors have had time to meld.

Freezing

I’ve frozen these stuffing muffins a couple of times, wrapped individually in plastic wrap and then in a freezer bag. When you’re ready to eat, just thaw them overnight in the fridge — they freeze and defrost nicely without losing their moist texture.

Reheating

To reheat, I pop the muffins in a preheated 350°F oven for about 10 minutes until warmed through. You get a nice crisp top while keeping the inside soft. Avoid the microwave if you want to maintain that wonderful texture.

FAQs

Final Thoughts

This stuffing muffins recipe holds a special place in my kitchen because it combines the nostalgic comfort of classic stuffing with the ease of individual servings. Whether it’s a big holiday meal or a casual get-together, these muffins make life simpler and meals more memorable. Give them a try — I promise you’ll come back to this recipe again and again.

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