Stuffing Muffins

Serve these pre-portioned traditional stuffing muffins that everyone will enjoy for your Thanksgiving dinner.

Serves: 12Prep: 35 minutesCook: 55 minutesTotal: 1 hour 30 minutesDifficulty: Easy

Serves: 12


  • 10 cups (16 oz.) hearty white bread
  • 4 stalks celery, diced
  • 1⁄4 teaspoon salt
  • 2 eggs
  • 1⁄4 cup butter
  • 1 cup red onion, diced
  • 3 cloves garlic, minced
  • 1⁄4 teaspoon pepper
  • 2 cups chicken broth


  • Preheat oven to 325°F. Cut bread into ½" cubes. Place bread cubes on a baking sheet and bake for 15 minutes, tossing bread cubes halfway through. Remove from oven and place bread cubes in a large bowl.
  • Spray a 12-cup muffin tin with nonstick cooking spray.
  • In a large skillet, sauté the butter, onion and celery until softened on medium heat. Stir in the garlic, salt and pepper.
  • Combine the vegetables to the bread cubes. Whisk together the eggs and chicken broth. Pour over bread mixture and stir until bread is soaked.
  • Spoon the mixture into the muffin tin and bake for 45-55 minutes.
  • Serve and refrigerate leftovers. Tip: Freeze leftovers in individual bags for a special weekday meal.