Introduction: Stuffing Muffins

I make really awesome stuffing. It's super simple and really tasty! :D I've actually already made this stuffing quite a few times this year because I love it so much. Stuffing is definitely not a Thanksgiving only food for me. :D

But because I've made it so often, I thought it might be time to mix it up.

ENTER: STUFFIN' MUFFINS

I'm mostly making these so I can keep talking about stuffing muffins.

This recipe makes one 9x13 pan of stuffing or 24 stuffin' muffins.

Step 1: Ingredients

  • a loaf of bread (around a pound - I'm using sour batard because it is DELICIOUS)
  • an onion, diced
  • 2 carrots, diced finely
  • 3-4 stalks of celery (to equal the amount of carrot), diced finely
  • 2-3 cloves of garlic minced
  • 2 cups chicken stock (this is my favorite kind)
  • 4 tablespoons of salted butter
  • a few pinches of poultry seasoning
  • fresh sage and parsley, chopped (optional - but adding a couple tablespoons of each adds nice color and flavor!)
    See? Pretty easy. You can add diced apple, dried cranberries, nuts or even sausage if you're feeling ridiculously fancy. I never do because I am lazy. :D

    You'll want to have a couple muffin tins, a baking rack and some cooking spray. Oh, and preheat your oven to 350 F!

    Step 2: Prep Work

    Prep work is two steps - drying out the bread and dicing/sauteing the vegetables. :D

    If you're on top of things, you can slice the bread into 1 inch thick or less slices and leave it out on the counter overnight. If you're like me and always wing everything, just pop the sliced bread into a 250 F oven on top of a baking rack on a sheet pan. It will take 15-20 minutes to dry it out, so you can chop and saute your veggies while you wait.

    Once the bread is dry, cut it into small pieces and place it into a large bowl.

    I saute the vegetables in four tablespoons of butter until soft. Add in the poultry seasoning and herbs if using. :) Feel free to add pepper at this point too - but wait to add salt until the chicken stock gets added.

    Once the veggies are soft, pour them on top of the bread.

    Step 3: Mix and Fill the Muffin Tins

    Pour the chicken stock over the bread and vegetables. Mix well until everything is slightly wet.

    Spray your muffin tins with cooking spray and spoon the mixture in. Pack the stuffing down into the tins. :)

    Step 4: Baking!

    Bake at 350 F for 15-20 minutes or until they're turning nice and golden brown.

    Let the stuffin' muffins cool for 5-10 minutes and then flip the whole pan over onto a serving platter! Enjoy. :D

    Comments

    author
    oavf8b made it! (author)2015-11-26

    I made it. It turned out great. Everyone loved them.

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    author
    skrappy made it! (author)2014-11-29

    I made these this year after reading your instructable and everyone love them. They turned out perfect! Thank you

    author
    supereric made it! (author)2014-11-27

    Made these again this year. Your Instructables are always top-notch, Jessy. Thank you!

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    author
    johannebeaudoin made it! (author)2014-11-27

    I made this yesterday and I am obsessed! I did add a small apple (as suggested as an optional ingredient). I took them out after 20 minutes and although they already tasted delicious, they didn't quite hold together. I put them in the oven for an additional 10 minutes and it finally worked. Genius recipe that I plan to make regularly! (excuse the missing muffins in the picture, I simply couldn't help myself!)

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    author
    DIYDragon made it! (author)2014-11-22

    I hate mushy stuffing! This looks perfect. :-D I shall make this and bring it to work to test on co-workers on Sunday. mwaha.

    author
    KathrynA made it! (author)2014-11-21

    How long do you cook the muffins for? If you make it in a 9x13 in pan, how long do you cook it?

    author
    Fikjast Scott made it! (author)2014-02-12

    Using the muffin tins is pure genius. What a great presentation.

    author
    billbillt made it! (author)2013-12-15

    This is wonderful!!!....

    author
    amygrren made it! (author)2013-12-09

    muffins looks good

    author
    HollyMann made it! (author)2013-12-01

    AMAZING! You're a a genius. I hate that boxed stuffing mix people use..like mushy salty baby food. Fresh stuffing? And made into muffins...must do this next year..

    author
    blissful2015 made it! (author)2013-11-22

    gorgeous! stuffing is my favorite, and you are making me so hungry jessy! =)
    these look like crab cakes! maybe i'll try clam stock? =)

    author
    jessyratfink made it! (author)jessyratfink2013-11-27

    Ohhhhhh, that's a good idea. I bet that'll be really yummy. :D

    author
    Bibage made it! (author)2013-11-27

    I have a couple of questions; after seeing a similar recipe on TV I'd decided to make these with our turkey breast. The other recipe calls for whole milk and eggs. Do I not need these two items to keep them firm? Also, can I use Cubbison's instead of breaking the bread? I'd already bought it. Happy Thanksgiving everyone!

    author
    jessyratfink made it! (author)jessyratfink2013-11-27

    Mine crumbled only a little so I don't think the milk and eggs are really necessary. But I've never used any of the Cubbison's stuffings, so it might be best to add an egg just to be on the safe side. :D

    Happy Thanksgiving to you too!

    author
    RollerScrapper made it! (author)2013-11-25

    These look so yummy!

    About This Instructable

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    Bio: part of the Instructables Design Studio by day, stitch witch by night. follow me on instagram @makingjiggy to see what i'm working on! ^_^
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