Stuffing is a must-have Thanksgiving side! Stuffing muffins are perfectly portioned and easier for guests to grab. Having a stackable muffin means more room on the plate for turkey and all the other delicious fixings. They still contain all the flavors and textures of traditional stuffing but with added convenience.
Stuffing muffins can help protect from over-indulging since they are pre-portioned. Thanksgiving is a marathon after all! You don’t want to fill up before the pumpkin pie is served!
Preheat oven to 400 degrees Fahrenheit. Grease muffin tins and set aside.
Spread bread crumbs evenly onto a baking sheet and bake for 5-10 minutes, stirring once, until lightly golden brown. Remove from oven and reduce temperature to 300 degrees Fahrenheit.
Heat butter in a large skillet over medium-high heat. Once melted, add the onion and celery. Stir occasionally until tender, about 5 minutes. Remove the skillet from heat and stir in the parsley and poultry seasoning.
In a large bowl, combine the onion and celery mixture with the bread cubes. Toss until combined. Add the eggs and the chicken stock and toss until combined.
Spoon the mixture into the muffin tins, packing the stuffing tight and mounding the tops.
Bake for 25-30 minutes, or until the tops are golden brown. Allow the muffins to cool before removing them from the tin.
Recipe Note
To pop out your muffins from the tin, run a knife around the edge of each muffin and they will easily pop right out!
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