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Muffings: Stuffing Muffins Recipe

stuffing muffin
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4.46 from 110 votes
Instead of serving an entire bowl of stuffing, this recipe calls for baking it in muffin pans to get them nice and crispy on all sides. Everyone gets a Muffing!

Side Dish


Servings: 12


Prep Time: 30 minutes
Cook Time: 45 minutes


  • 3 pounds Dried Italian bread
  • 6 eggs
  • 8 ounces butter, salted or unsalted (2 sticks)
  • 1 ½ cups finely chopped celery
  • 2 cups chopped onions
  • 1 cup peeled and chopped apple
  • 4 cups low sodium chicken stock or turkey stock
  • 1 tablespoon dried thyme (2 tablespoons fresh chopped)
  • 2 tablespoons dried crushed sage leaves (4 tablespoons fresh chopped)
  • 1 cup dried cranberries
  • 1 ½ teaspoons Morton coarse kosher salt
  • 1 teaspoon ground black pepper
About the stock. If you have made my Ultimate Turkey you will almost certainly have leftover stock. This is a great place to use it.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page


  • Prep. Slice the bread and grill it over medium heat (or toast it) to dry it out and bring some nice golden toasty flavor to the party. Watch things closely because they can go from golden to burned in a hurry. Cut it into squares about 1/2" on all sides. Precision not required! Leave the crust on.
  • Melt the butter in a large saucepan over low heat. Add the celery and onions and cook over low heat for 5 minutes. Add the thyme, sage, cranberry raisins, salt, and pepper, and cook for only 1 minute.
  • Pour the mixture over the bread. Add the apples and stock. Taste and adjust the seasonings. Take 6 eggs, mix them with a fork in a bowl, and add them to the unbaked stuffing mix.
  • Spread butter thickly in the wells of a muffin pan and press the stuffing in, mounding it high.
  • To cook on the grill: Set up a grill for 2-zone cooking and preheat the indirect side to 325°F (163°C) the same temp for cooking your turkey). Bake on the indirect side oven, covered with foil, for about 60 minutes until it is at least 160°F in the center. It should be golden and crisp on top, and firm but not too wet in the center.
  • To cook indoors: Set the oven to 325°F (163°C). Put the roasting pan in the middle or on an upper rack. Don't put it on the bottom rack or it will burn. Bake until the temperature in the center hits a minimum of 160°F (71°C) and the top starts to brown, about 60 minutes.