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Stuffing muffins with glass of wine, green beans and cranberry sauce.
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5 from 10 votes

Stuffing Muffins

Stuffing Muffins are a delicious and fun rendition of traditionalThanksgiving stuffing. This small batch version is filled with crumbled Italian sausage, toasted sourdough bread, autumnal herbs and chicken broth.
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Dinner, Side Dish
Cuisine: American, Thanksgiving
Diet: Low Calorie
Servings: 9
Cost: $9


  • 6 1/2 cups white bread cubed (about 1 loaf)
  • 1 teaspoon olive oil
  • 5 ounces Italian sausage removed from casing
  • 1/2 yellow onion finely diced
  • 3 celery stalks thinly sliced
  • Kosher salt
  • 6 large fresh sage leaves minced
  • 4 sprigs of fresh thyme minced
  • 1/2 teaspoon freshly ground pepper
  • 1 cup low-sodium chicken stock
  • 2 eggs lightly beaten


  • Preheat the oven to 300 degrees F. Thoroughly butter or grease the muffin tin and set aside.
  • In a single layer, place the bread cubes on a sheet pan and bake for 10 minutes, or until barely toasted. Remove and set aside.
  • In a medium skillet, set over medium heat, add the olive oil. When the oil is hot, add the Italian sausage, breaking it up with a wooden spoon. Cook it until browned and thoroughly cooked, about 5 to 7 minutes. Remove from the pan and transfer to a small bowl.
  • Turn the heat to medium-low and if needed, add a teaspoon or two more of olive oil. Add the diced onion and celery, adding a few pinches of salt and cook until softened, about 5 to 7 minutes. Add the sage and thyme and cook for 2 to 3 minutes more, along with a few more pinches of salt and about 10 rounds of freshly ground pepper.
  • Add the toasted bread crumbs to a large bowl, along with the Italian sausage, cooked onion mixture and chicken broth; mix it until thoroughly combined. Do a taste test? Does it need a bit more salt? If it’s good, pour in the beaten eggs and mix one last time until combined.
  • Using a tablespoon, transfer mounds of the stuffing mixture to each muffin tin. Be sure to tightly pack the stuffing in each of the muffin cups. This will make sure the mixture adheres to itself and the muffins don't fall apart. You’ll end up with 9 stuffing muffins.
  • Bake for 35-40 minutes, until top is browned. To remove, take a butter knife and go around each of the stuffing muffins' outer edge. Using your knife, gently lift it up out of the muffin tins. Serve warm.


Tips and Tricks: 
  • To Make Ahead - Thanksgiving is the holiday of reheating things. I understand. We’re all trying to time manage correctly. I like to make these and keep them covered in foil before serving. You can loosely wrap them in foil and pop them in a 300F oven to warm them up. 
  • Variations - If you want to make these vegetarian, simply skip the Italian sausage and use organic vegetable broth. 
  • Different fillings - I wouldn’t get too wild with the additions because you really do want them to hold together but feel free to add bacon or pancetta. 


Serving: 9g | Calories: 77kcal | Carbohydrates: 1g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 138mg | Potassium: 76mg | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg