Stuffins (Stuffing Muffins)

Happy Friday, guys!

It basically JUST hit me that Thanksgiving is pretty early this year, i.e. NEXT THURSDAY, and I realized how much preparation I still need to do!  I decided to cook up a test batch of Stuffins this week (mostly just because I wanted stuffing…) — this recipe is really basic, super easy, and such a cute way to serve a classic Thanksgiving side!

Anyone who may be deterred from making Stuffins because you actually have to make your stuffing, fear not!  These are still completely delicious if you prefer to use a packaged stuffing mix, or whatever it is you love (but I encourage you to make your own, it’s really not so tough!).  And for those of you who are cooking your stuffing in your turkey this year– you can still have fun too!  Just put your stuffing into muffin tins after baking 🙂

You will need:

3 stalks celery

4 medium yellow onions

1 tbsp butter

1 loaf of bread (I used honey wheat, but use whatever bread you and your friends/family like best)

3 tablespoons dried parsley

3 eggs, beaten

1/2 cup milk

3 cups chicken or turkey stock

salt and pepper, to taste

As with most recipes I share, this recipe is really malleable and totally forgiving– so if you like more to your stuffing, feel free to add dried cranberries or spicy sausage or diced up pears, whatever you love!


To start these babies off, dice up your onions and celery.  More often than not, I will toss my ingredients into a magic bullet or food processor– I’m a baby, and onions really do make me cry!  Saute the celery and onion in the butter over medium heat until they turn translucent and caramelize — this will most definitely be the most time consuming part of the process.  No matter how many blogs or food network stars tell you that it takes 5-10 minutes to brown/carmelize onions, don’t believe it!  It will probably take about 30-45 minutes, stirring occasionally.  You can make this go a little quicker by adding more butter, but I prefer to put on an episode of Law and Order and enjoy while I wait.  Patience is a virtue here, because this is where A LOT of your stuffing flavor will come from.

In the meantime, pre-heat your oven to 375, and toast every slice of bread in your entire loaf to make the bread the right consistency for stuffing.  Slice the bread into cubes, or if you don’t have the patience for this (I don’t), break it up into small/medium pieces by hand.  Add the celery and onion mixture and dried parsley.  Beat the eggs and milk together lightly, then add.  Salt and pepper the mixture well.  Add your chicken or turkey stock one cup at a time, and mix together completely.  Continue to add your stock until your stuffing is moist, but not soupy– you may not need to use all three cups.

Spray your muffin pan with non-stick spray, and spoon your stuffing in, filling the cups completely.  I like my Stuffins to remain moist, so I bake for about 15 minutes.  If you want your Stuffins a little more solid, you can bake for up to 45 minutes.  These are so delicious and such a great way to jazz up your Thanksgiving display!


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7 thoughts on “Stuffins (Stuffing Muffins)

  1. These look delicious (and actually would be suuper easy to make gluten-free!)

  2. Maya says:

    why does everything you post make my mouth water?

  3. Erin says:

    I’m making these right now! I put sweet Italian sausage in these and omg, so yummy!!!

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