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Kid-Approved Thanksgiving Stuffing Muffins: Best Easy Recipe

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These crispy, golden stuffing muffins are made in a muffin tin for perfectly portioned servings with irresistible crunchy edges. A kid-friendly twist on traditional stuffing that’s quick, easy, and budget-friendly.

Ingredients

Scale
  • 10 cups day-old bread cubes (about 1 large loaf)
  • 1/2 cup unsalted butter (1 stick)
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 3 large celery stalks, diced (about 1 cup)
  • 3 garlic cloves, minced
  • 2 cups low-sodium chicken or vegetable broth
  • 2 large eggs, room temperature
  • 1/4 cup fresh parsley, chopped (or 2 teaspoons dried)
  • 2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cooked sausage or bacon, crumbled (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Generously spray a 12-cup standard muffin tin with cooking spray or grease with butter.
  2. If bread is not already dry, cube into 1/2-inch pieces and spread on a baking sheet. Bake for 5-7 minutes until dry but not toasted.
  3. Melt butter in a large skillet over medium heat. Add onion and celery; cook 5-7 minutes until onion is translucent and celery is softened. Add garlic and cook 1 minute more.
  4. In a medium bowl, whisk eggs until well combined. Add broth and whisk until smooth and slightly frothy.
  5. In a large bowl, combine dried bread cubes, cooked onion mixture, parsley, sage, thyme, salt, and pepper. Toss gently with hands or a wooden spoon until herbs are evenly distributed.
  6. Pour egg and broth mixture over bread mixture. Stir gently until every cube is moistened but not soupy. If too dry, add a splash more broth; if too wet, add a handful more bread cubes.
  7. Let mixture rest for 10 minutes to allow bread to absorb liquid.
  8. Divide stuffing mixture evenly among the 12 muffin cups, pressing down firmly with the back of a spoon. Mounds can be slightly above the rim.
  9. Bake for 20-25 minutes, until deep golden brown on edges and tops are crispy. Check at 15 minutes; center should be firm to the touch.
  10. Cool in pan for 5 minutes. Run a knife around edges to loosen, then gently lift muffins out onto a wire rack.

Notes

Don’t skip drying out the bread—it prevents soggy muffins. Let muffins cool in pan for 5 minutes before removing to avoid crumbling. For extra crispy tops, brush with melted butter before baking. Muffins freeze well; reheat in oven or air fryer.

Nutrition

Keywords: stuffing muffins, Thanksgiving stuffing, kid-friendly stuffing, crispy stuffing, easy stuffing recipe, muffin tin stuffing, holiday side dish

Find it online: https://jollyfork.com/kid-approved-thanksgiving-stuffing-muffins-best-easy-recipe/