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Stuffing Muffins


My family loves stuffing. This year, I was inspired to bake stuffing in muffins tins, and that turned out to be a big hit! At the Thanksgiving table, it made serving the stuffing much easier. Plus, you can freeze these, as portions, to serve later. I'm sharing a basic stuffing recipe, but feel free to use your own, and embellish it as you wish.

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  • 1 (14-ounce) package Pepperidge Farm® Herb Seasoned Stuffing (or use your own stale bread combo of your choice)
  • 3 stalks celery, chopped
  • 1 whole onion, chopped
  • 1/2 stick unsalted butter
  • 2 cups of chicken broth (I used homemade turkey stock), heated until almost boiling
  • 2 eggs, beaten
  • 1 cup fresh parsley, chopped
  • Bell's Seasoning (if a seasoning packet isn't included)
  • Additions: stuffing recipes vary so much! You can add cooked sausage, chopped apples, dried cranberries, golden raisins, oysters...whatever your heart desires.


Servings 12
Preparation time 30mins
Cooking time 70mins
Adapted from


Step 1

In a skillet, melt the butter, then add the celery and onion and sprinkle with a little coarse salt. Cook until softened 3 to 5 minutes.

In a large bowl, empty the bread cubes, and add the cooked vegetables, parsley and beaten eggs. Add the seasoning packet (or use your own mixture--I like Bell's Seasoning)

Add the stock, one cup at a time and give a gentle stir to combine. Add more stock until the bread mixture is moist, but not completely water-logged goopy and wet.

Spray a muffin tin with non-stick spray, or generously grease with butter.

An ice cream scoop makes things easier to portion. Bake at 350°F for 30-40 minutes each, and the tops are crunchy and golden. Loosen each muffin with a knife and serve.

You can freeze these to reheat at a later time, too.

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