Italian Stuffing Muffins are a fun way to serve stuffing! This individual stuffing recipe made in a muffin pan has a surprise cheesy center!
Yep, my favorite thing about Thanksgiving is really the stuffing. Stuffing of all kinds is good, but my favorite is a traditional sausage 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.
It’s a day we say good bye to any diet we might be on and load up our plate with as much food as it can hold.
I got the idea for this individual stuffing recipe after a dinner that we made one night. The dinner we made was great, as usual but everyone kept going after the stuffing…
That’s my stuffing, people. And leftover stuffing is the best part about making stuffing so I wasn’t about to let them eat it all on me.
This is what happens when you share a house with two growing boys. My oldest has already passed me by and he’s only 13. It’s all that good food he’s been eating…
So now it was time to get down to business. Everyone gets an individual portion of stuffing and that’s it.
Portion control 101.
This sausage stuffing recipe also makes holidays a lot easier when you can actually count out how many portions you have for each person. So besides being just a super fun and delicious stuffing recipe, it’s also a practical one.
Started by browning the sausage along with celery and onions…cooked it down and poured 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”
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…
Let these 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.
Dig in – diet can start up again on Monday.Print
An individual stuffing recipe made in muffin tins! You can make these Italian Stuffing Muffins in a jumbo size muffin pan or a smaller muffin pan depending on the size you want them to be.
- 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
- 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.
- To a large bowl, add the toasted bread cubes and the beaten eggs.
- 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 muffin tin then fill halfway with the stuffing mixture.
- Add 4 or 5 mozzarella balls to the center of each muffin, (or use 1 larger ball if that’s what you’re using) then add more stuffing to the top. You want the stuffing mounded on top to look like a muffin when they come out of the oven.
- Bake for 25 minutes for a jumbo muffin tin and 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.
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.
Keywords: stuffing recipe, individual stuffing recipe, muffin tin recipes, sausage stuffing, muffin pan recipe, side dish