Crispy Stuffing Muffins (Stuffins!)

Stuffing muffins
Prep Time
10 min
Cook Time
1h 45 min
8-10 servings

I’m firmly in the camp of cooking stuffing in a separate dish, not inside your turkey. You avoid the potential of soggy, under-cooked stuffing and food safety issues, plus it’s easier to serve. Not only are these single-serve stuffing muffins easier to dish out, they also provide an abundance of crispy golden edges in each bite, and a moist, perfectly-seasoned centre that’ll have you running for seconds.

Related: Chorizo and Winter Greens Sourdough Stuffing



loaf of white sourdough bread, torn into bite-sized pieces
cup unsalted butter
large onion, diced
stalks celery, sliced into ¼-inch pieces
cup dry white wine
Tbsp chopped sage
Tbsp chopped rosemary
Tbsp chopped thyme
cup chopped flat-leaf parsley
tsp kosher salt or 1 tsp table salt
tsp black pepper
cups chicken stock or broth, divided
large eggs, beaten



Can be made 1 day ahead: prepare to step 6, then let cool in muffin tins, cover and refrigerate. Proceed with step 7 just before serving.

Step 1

Preheat oven to 275℉. Arrange torn bread evenly on a large baking sheet and bake in oven until very dry, but not toasted, 45 minutes. Let cool and transfer to a large bowl.

Sourdough bread on a baking sheet
Step 2

Meanwhile, melt butter in a large pot over medium-low heat. Add onion and celery, season with salt and pepper and increase heat to medium-high. Cook until vegetables are softened and onion is just beginning to brown, about 10 minutes.

Step 3

Add white wine and continue to cook until mostly evaporated, 5 minutes.

Step 4

Add onion and celery to bowl with bread pieces, along with chopped herbs, salt and pepper, tossing to combine.

Stuffing ingredients in a bowl
Step 5

Drizzle in 1 ¼ cups of chicken stock, stirring frequently until stock is mostly absorbed.

Chicken broth being poured into bowl
Step 6

Whisk together remaining 1¼ cups of stock and eggs until combined and gently fold into stuffing mixture.

Step 7

Preheat oven to 350℉. Grease 2 large 6-cup, or one regular-sized 12-cup, muffin tins with butter. Divide stuffing between cups, piling high so that it comes about an inch above the top of the tin. Cover loosely with foil and bake on middle rack of oven, rotating half-way through cooking time, until set and cooked through, 20-25 minutes for smaller muffins and 30-35 minutes for larger ones.

A closeup of unbaked stuffing muffins
Step 8

Uncover, and bake until tops of stuffins’ are browned and crisp,15- 20 minutes for smaller muffins and 20 to 25 minutes for larger ones.

Step 9

Let cool 5 minutes before removing from muffin tins and serve.

A closeup in stuffing muffins

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