Garlic Herb Stuffins made in a muffin tin with homemade stuffing or a boxed stuffing mix are a perfect side dish for a few or a crowd!
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Stuffins recipe
These stuffing muffins or “stuffins” are simply individual servings of stuffing baked in a muffin tin to make them super crispy and easy to serve.
The stuffing, also called dressing, can be either homemade or from a box. It can be either freshly made or these stuffing muffins can be made from leftover stuffing instead.
Ingredients
- Garlic herb stuffing – made from dried cubes of bread, onion, celery, carrots, garlic, eggs, chicken stock and herbs. Or you can make stove top stuffing muffins using a packaged stuffing mix.
Step by step instructions
- Make stuffing.
- Fill greased muffin tins.
- Bake in preheated 350 degree Fahrenheit oven until browned and crispy, 20-25 minutes.
- Remove and allow to cool for several minutes before carefully removing from pan. Use a butter knife to loosen sides and lift out if needed.
- Serve and enjoy!
How to serve
These super crispy stuffing muffins make a perfect side dish for Thanksgiving. Serve them beside the typical turkey and gravy dinner. Or serve them with eggs and hollandaise sauce the next day as a leftover thanksgiving eggs benedict.
Make ahead
Make ahead stuffing muffins make this easy side dish for Thanksgiving even easier. To make stuffing muffins ahead of time prepare stuffing and fill muffin tins. Then cover and refrigerate the entire pan until ready to bake. Bake stuffin muffins as directed adding several additional minutes to the baking time.
Or refrigerate after baking for up to 3 days.
You can also freeze stuffins for up to 1 month. Thaw frozen stuffing muffins at room temperature.
Then air fry stuffins for several minutes at 350 to reheat. Or bake on a baking sheet in a 350 degree oven until warmed through and crispy.
Serving size
This recipe yields 12 stuffins, enough for 4 servings of 3 stuffins each. But the recipe can easily be doubled using 2 muffin tins.
📖 Recipe
Ingredients
- 6 tablespoons butter
- 6 cups cubed French bread or 1 12 ounce bag of dried bread cubes
- 2 medium onions chopped
- 2 medium carrots peeled, finely chopped
- 3 stalks celery chopped
- 3 cloves garlic minced
- 1 ½ cups chicken stock
- 2 large eggs
- 2 tablespoons fresh rosemary chopped, or 2 teaspoons dried
- 2 tablespoons fresh thyme chopped, or 2 teaspoons dried
- 2 tablespoons fresh sage chopped, or 2 teaspoons dried
Instructions
- If using fresh bread spread bread cubes out in a single layer on several baking sheets and dry a 300 degree oven for 25-30 minutes, stirring frequently. Allow to cool then transfer to a large mixing bowl.6 cups cubed French bread
- Meanwhile, whisk eggs and chicken stock and set aside. And prepare the muffin tin by greasing generously with butter or vegetable oil spray.2 large eggs, 1 ½ cups chicken stock
- Melt butter in a large skillet over medium heat. Add onions, carrots and celery and cook until softened, about 5-7 minutes. Then stir in garlic, herbs, salt and pepper. Remove from heat and add to mixing bowl with bread cubes.6 tablespoons butter, 2 medium onions, 3 stalks celery, 3 cloves garlic, 2 tablespoons fresh rosemary, 2 tablespoons fresh thyme, 2 tablespoons fresh sage, 2 medium carrots
- Stir to combine then fold in the liquid mixture. Fold until liquid is absorbed.
- Using a large muffin scoop or a measuring cup divide stuffing evenly among all 12 muffin cups. Mounding up mixture and pressing together into a dome shape.
- Preheat oven to 350 degree Fahrenheit oven.
- Place stuffins in preheated oven and bake until golden brown and crispy, about 25-30 minutes.
- Remove from oven and allow to cool for several minutes. Then using a butter knife to loosen edges lift stuffins out of muffin tin and serve.
Nutrition
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