Stuffing Muffins are a super fun way to serve stuffing for Thanksgiving! Individual portions of delicious stuffing with a surprise, cheesy center and an Italian flare.
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.
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.
What Size Muffin Pan Should I Use For This Recipe?
We used is a Jumbo Muffin Pan
so this recipe makes 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!
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 brings out the sausage flavor.
Pour the sausage mixture over cubed, toasted Italian bread and stir it together. Fill each muffin cup halfway, then add the mozzarella cheese and more stuffing on top and bake.
I had smaller, pearl sized mozzarella balls when we first made this stuffing recipe. You can also use the larger balls (then use just 1) or you can cut up a block of mozzarella cheese and put a few pieces in.
After baking, let these stuffing muffins rest for about 5 minutes before removing them from the muffin tins. The cheese needs to firm up just a bit to hold the muffins together.
All the sausage, all the crispy bread and ALL the CHEESE! You really can’t resist these 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)
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Stuffing Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 Servings 1x
Print Recipe
Pin RecipeStuffing Muffins are a super fun way to serve stuffing! Individual portions of delicious stuffing with a surprise, cheesy center!
Ingredients
- 16 oz. loaf of Italian bread, sliced, toasted and cubed (about 10 cups)
- 1 pound Italian sausage
- 4 tablespoons butter
- 1 cup celery, diced
- 1 cup onion, diced
- 1 cup chopped roasted red peppers (drained and dried off well)
- 2 cups beef broth
- 2 eggs, beaten
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1 (16 ounce) container of fresh mozzarella balls or a block of mozzarella cheese (you can cut up into pieces)
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 into crumbles.
- 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 stir in the roasted red peppers.
- Pour in the broth and bring to a simmer. Simmer for 1o 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
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.
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?
Where do the peppers come in? -and you have red peppers listed twice in the ingredients list?
Thanks Ashley, I updated the recipe card!
Those flavors sound amazing!
Thanks Megan!
Brilliant idea! Love it!
Thank you Ashley!
Who needs a Thanksgiving meal, when you can just eat these?!!
My thoughts exactly Kristen!