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.


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!
    I made it. It turned out great. Everyone loved them.
    I made these this year after reading your instructable and everyone love them. They turned out perfect! Thank you
    <p>Made these again this year. Your Instructables are always top-notch, Jessy. Thank you! </p>
    <p>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!)</p>
    <p>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.</p>
    <p>How long do you cook the muffins for? If you make it in a 9x13 in pan, how long do you cook it?</p>
    <p>Using the muffin tins is pure genius. What a great presentation.</p>
    This is wonderful!!!....
    muffins looks good
    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..
    gorgeous! stuffing is my favorite, and you are making me so hungry jessy! =) <br>these look like crab cakes! maybe i'll try clam stock? =)
    Ohhhhhh, that's a good idea. I bet that'll be really yummy. :D
    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!
    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 <br /> <br />Happy Thanksgiving to you too!
    These look so yummy!

    About This Instructable




    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! ^_^
    More by jessyratfink:how to adjust to high altitudes  Embroidered Flowers With French Knot Centers no chill sugar cookie recipe 
    Add instructable to: