These Individual Stuffing Muffins recipe are made with Italian sausage, roasted red peppers and a fresh mozzarella cheese center!
Looking for a traditional stuffing recipe? Try our favorite Sausage and Apple Stuffing! It’s one of our most popular stuffing recipes for Thanksgiving!
An Individual Stuffing Recipe
My favorite thing about Thanksgiving is really the stuffing. Stuffing of all kinds is good, but my favorite is a traditional sausage and apple stuffing. I love the crusty, toasted bread pieces on top and all the sausage loaded up in the center, it’s just so good. With or without the turkey, I can definitely make a meal out of it.
Actually I’m a big fan of all the side dish recipes in general.
The mashed potatoes, the gravy, even the vegetables if they’re done right like these buttered streusel carrots. Let’s face it, the turkey is always good, but it’s all the buttery, comfort food sides that we’re looking for on Thanksgiving.
These Italian Stuffing Muffins are a fun way to serve stuffing as a side dish on a holiday like Thanksgiving or Christmas! Everyone gets their own cheesy, stuffing muffin!
What Size Muffin Pan Should I Use For This Recipe?
These pan I used is a Jumbo Muffin Pan
so this recipe made 6 large individual stuffing muffins. If you use a regular muffin pan you’ll get 12 smaller servings – which should be perfect for your big Thanksgiving day dinner!
Once the cheese is stuffed in the middle, add more stuffing on top and get these stuffing muffins in the oven. Cook for 25 minutes at 350 degrees and they’ll come out looking like this…
But you can also use a regular muffin pan and get 12 smaller servings, just cut the cooking time down a few minutes if using a smaller pan.
How To Make Individual Stuffing Muffins
Started by browning the sausage along with celery and onions…cooked it down and then pour in beef broth. You can use chicken broth too if that’s all you have but I think the beef broth really brought out the sausage flavor.
Pour the sausage mixture over your cubed, toasted bread and stir it all together. Fill each muffin cup halfway, then add the mozzarella cheese and more stuffing on top.
Why are muffin pan recipes so much fun to eat? And so much fun make? Like it’s a whole thing that people search for…”recipes made in muffin pans”
I had smaller, pearl sized mozzarella balls when we first made this stuffing recipe, but I have found that it’s easier to use the larger sized mozzarella balls ans just place one in the center.
Of course both will work, whatever I find at the store that day is what I typically go with!
Let these stuffing muffins rest for about 5 minutes before you try and fish them out of the muffin tins, if they’re too hot they will break apart on you.
All the sausage, all the crispy bread and ALL the CHEESE! You really can’t resist these Italian Stuffing Muffins, so hopefully you made enough for everyone to have their fill.
What Can I Substitute In This Stuffing Recipe?
There’s a lot of different ways to make these stuffing muffins, we love this Italian twist with sausage but you can use a lot of other ingredients, too!
- Chicken Sausage or Turkey Sausage
- Apples, Pears
- Cornbread or Brioche
- Nuts like pecans or walnuts
- Dried fruit like craisins or figs
Looking For More Stuffing Recipes?
- Hot Dog Bun Stuffing (A stuffing made with leftover buns!)
- Seriously Delicious Pineapple Stuffing
- Waldorf Chicken Sausage Stuffing
- Pineapple Upside Down Sausage Stuffing
- Pecan, Fig and Pear Stuffing (Vegetarian)
Individual Stuffing Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 Servings 1x
Print Recipe
Pin RecipeThis easy Individual Stuffing Muffins recipe is made in a muffin pan and has Italian bread, Italian sausage and a surprise cheesy center!
Ingredients
- 16 oz. loaf of Italian bread, sliced, toasted and cubed (about 10 cups)
- 1 lb. Italian sausage
- 4 tablespoons butter
- 1 cup celery, diced
- 1 cup onion, diced
- 1 cup chopped roasted red peppers
- 2 cups beef broth
- 2 eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon Italian seasoning
- 1 (16 ounce) container of fresh mozzarella balls (larger size)
Instructions
- Preheat the oven to 350 degrees.
- In a large skillet, melt the butter and then add the sausage to brown. Break the sausage up with a spoon while it browns into small pieces.
- About halfway through browning the sausage, add in the onions and celery. Cook until the onions and celery have softened and the sausage is browned through, about 5 more minutes, then add in the roasted red peppers.
- Pour in the broth and bring to a simmer. Simmer for 15 minutes and then remove from the heat.
- Add the toasted bread cubes and the beaten eggs to a large bowl. Pour the sausage mixture over the bread cubes, add in the salt and pepper and Italian seasoning and stir until all the bread is coated withe the broth.
- Butter (or spray) a jumbo muffin tin (*See Note) then fill halfway with the stuffing mixture.
- Add a mozzarella balls to the center of each muffin, then add more stuffing to the top.
- Bake for 25 minutes for a jumbo muffin tin (15 minutes for a regular size muffin tin) then remove from the oven to let cool for 5 minutes.
- Remove from the muffin tin and serve.
Recipe Notes
I used a jumbo muffin pan for this recipe, if you’re using a regular muffin pan you’ll need to reduce the cooking time to 15 minutes.
You’ll get 6 servings if using a jumbo muffin pan, 12 if using a regular muffin pan.
- Category: Side Dish
- Method: Oven
- Cuisine: American
Who needs a Thanksgiving meal, when you can just eat these?!!
My thoughts exactly Kristen!
Brilliant idea! Love it!
Thank you Ashley!
Those flavors sound amazing!
Thanks Megan!
Where do the peppers come in? -and you have red peppers listed twice in the ingredients list?
Thanks Ashley, I updated the recipe card!
I have a hard time getting recipe after I click on picture.
Dolores, if you click on the picture and scroll all the way to the bottom you’ll find the recipe. Are you on a mobile device?
Can these be made in advance? If so, what’s the best method?
They can be. You can make them the day before you need them and bake them when you’re ready. Make sure to cover the pan in the refrigerator with plastic wrap (remove before baking) so that they don’t dry out.