These Easy Cheesy Stuffing Muffins are incredible for a quick and easy side dish or if you are making a holiday dinner. Perfect with or without gravy! Great for any day or holiday, with or without turkey. Just delicious!
A close friend of ours came for treatment in the city and when I asked him what he wanted for dinner he said turkey and those little stuffing muffin things we make. He loves them, as do we, so I figured why not post them. The only person I know that dislikes these muffins is my son who has hated stuffing his whole life! I still can't believe it either!You can chop up and include anything from mushrooms to dried cranberries and they always taste great. My regular choices are onions, celery and shredded carrots!I serve these Easy Cheesy Stuffing Muffins with absolutely anything and everything! With or without gravy, they are so tasty! I used to think I could only serve them if I was making The Best Oven Roasted Turkey or chicken. Now I serve them whenever I feel like it! The other day I served them with a chicken breast, salad and that was it! Delicious!My husband will steal one of these muffins right out of the oven and eat it! To tell you the truth, I have done that as well. I just cant help myself but then I just love stuffing!
Preparing stuffing this way is so much better and easier than preparing one big bowl of it. Everyone has a serving or two, or as many as they want! Easier to serve and tastier to eat!
I usually include cheese but you don't have to. I use cheese every opportunity I get but these Easy Cheesy Stuffing Muffins are just as flavorful without!
Ingredients for Cheesy Stuffing Muffins
- stuffing mix
- cheese
- water
- egg
- onion
- celery
- oil or butter
- cooking spray
How to make Cheesy Stuffing Muffins
Heat oil in large skillet on medium heat. Add celery and onions and sauté
Stir in water and bring to a boil.
Remove from heat and add stuffing mix.
Add the egg and approximately ½ of the cheese.
Combine gently.
Spoon stuffing mixture evenly into eight or more muffin cups.
Sprinkle cheese.
Bake.
Other Stuffing Recipes
Chicken and Stuffing Oven Bake
Easy Western Stuffing Egg Muffins
Slow Cooker Cheesy Stuffing Chicken
Poultry Pot Pie with Stuffing Crust
Stuffed Pork Chops and Stuffing
If you have a moment please take a look at our video so you can watch these being made! You will love how easy they are to make!
Easy Cheesy Stuffing Muffins Video
Easy Cheesy Stuffing Muffins
Equipment
Ingredients
- 1 pound bread sliced into ½-1 inch cubes
- 8 tablespoons butter
- 3 stalks celery diced
- 1 medium onion diced
- 3 cloves garlic minced
- 2 teaspoons kosher salt
- 1 tablespoon fresh oregano
- 1 tablespoon fresh sage
- 1 teaspoon coarse ground pepper
- 2 teaspoons fresh thyme
- ⅔ cup chopped fresh parsley
- ¾ cup parmesan cheese freshly grated
- ½ cup dried cranberries optional
- 3 large eggs
- 1 ¼- 1 ½ cups chicken or turkey broth
Instructions
- Preheat your oven to 300 F. *see note for air drying
- Lay out your bread on 2 baking sheets in a single layer. Bake the bread for about 30 minutes, or until dried out, tossing every 10 minutes so all sides of the bread can be dried. When the bread is done, increase your oven temperature to 375 F and generously spray a 12-count muffin tin with cooking spray.
- Melt the butter over medium heat and sauté the celery and onion until softened, about 7 minutes. Add the garlic, salt, oregano, sage, pepper, and thyme and sauté for an additional 1-2 minutes.
- Add the dried bread cubes to a large bowl along with the veggie mixture, parsley, parmesan and dried cranberries, if using. Toss together.
- In a small bowl, whisk together the eggs and 1 ¼ cups broth. Pour over the bread mixture a little at a time, tossing as you go to evenly coat the bread. You don't want the bread to be soggy. Let it sit for about 3-5 minutes. If it's very dry still, add a bit more broth.
- Use a ½ cup measuring cup to measure portions into each muffin tin slot.
- Bake for about 25-30 minutes until the stuffing cups are golden brown and crispy on top.
- Remove from the oven and let cool for 10-15 minutes before removing to a wire cooling rack or serving plate. Use a butter knife to help leverage the muffins out, if needed.
Video
Notes
- I recommend a hearty bread like a sourdough or artisan bread of some sort, not sandwich bread.
- If you use normal table or sea salt, use half the amount.
- You can use dried herbs if you'd like. use ⅓ the amount if using dried.
- You can make this vegetarian by using vegetable broth.
- If you don't want to bake the bread to make it dry, let it air dry for 2 days on the counter.
- You can skip the parmesan but it does help hold together the stuffing muffins a bit.
- You can make most of this up in advance. You can sauté the veggie mixture up to 3 days before assembling. Store in the fridge until ready to use.
- Store cooled stuffing muffins in an airtight container in the fridge for up to 3-4 days.
- Make sure your oven rack is in the middle or slightly lower than the middle so the tops don't burn.
Nutrition
Leave a Reply