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Perfect Make-Ahead Stuffing Muffins: Easy Thanksgiving Side

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Individual stuffing muffins with crispy edges and tender centers, made ahead and reheated in minutes. A foolproof, oven-space-saving Thanksgiving side that everyone loves.

Ingredients

Scale
  • 1 loaf (about 16 ounces) day-old French bread or sourdough, cut into ½-inch cubes
  • 4 tablespoons unsalted butter, melted
  • 1 large yellow onion, finely diced (about 1½ cups)
  • 3 celery stalks, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • ½ cup fresh parsley, finely chopped
  • 2 tablespoons fresh sage, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 cups low-sodium chicken or vegetable broth
  • 2 large eggs
  • ½ cup heavy cream or whole milk
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • ½ cup dried cranberries (optional)
  • ½ cup cooked and crumbled breakfast sausage (optional)
  • ¼ cup toasted pecans or walnuts, chopped (optional)

Instructions

  1. Preheat oven to 350°F. Spread bread cubes on a large baking sheet in a single layer. Toast for 10-12 minutes, stirring halfway, until dry and lightly golden. Let cool completely.
  2. While bread toasts, melt 2 tablespoons butter in a large skillet over medium heat. Add onion and celery. Cook 6-8 minutes until soft and translucent. Add garlic and cook 1 minute more. Remove from heat and stir in parsley, sage, thyme, and rosemary. Set aside to cool slightly.
  3. In a medium bowl, whisk together broth, eggs, heavy cream, salt, and pepper until smooth.
  4. In a large bowl, combine toasted bread cubes and sautéed vegetable-herb mixture. Pour custard over and fold gently until all bread is coated. Let rest 10 minutes. If dry, add ¼ cup extra broth.
  5. Grease a 12-cup muffin tin with butter or cooking spray. Divide stuffing mixture evenly among cups, pressing down gently. Leave about ¼ inch space at top.
  6. Bake at 375°F for 22-25 minutes until tops are golden brown and crispy. A toothpick inserted in center should come out clean. Tent with foil if browning too quickly.
  7. Cool in pan for 5 minutes. Run a knife around edges to loosen, then transfer to a cooling rack. Serve warm.

Notes

Stale bread is crucial; if using fresh bread, toast cubes at 300°F for 10-15 minutes to dry out. Let stuffing mixture rest 10 minutes before baking for even absorption. Pack muffins firmly to prevent crumbling. For make-ahead, bake up to 3 days in advance and reheat at 350°F for 10 minutes. Freeze individually wrapped for up to 3 months.

Nutrition

Keywords: stuffing muffins, make-ahead stuffing, Thanksgiving side, individual stuffing, crispy stuffing, holiday side dish

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