Stuffing Muffins
Stuffing Muffins aka stuff’in are baked in a muffin tin for easy portion control! This classic stuffing recipe is made even more delicious with Pancetta!
Stuffing Muffins
Do you cook your stuffing in the turkey, casserole dish, or stovetop? I prefer to bake mine separately from the turkey in the oven to avoid salmonella. Making stuffing in muffin tins is my favorite because the individual portions are great for portion control. If you make this stuffing alongside a turkey, pour some of the pan juices from the cooked turkey over the stuffing to make it moister – yum! You can also try Mom’s Stuffing and Chicken Sausage and Herb Stuffing for more twists on your traditional stuffing recipe.
Stuffing is a classic Thanksgiving recipe and is essential every year at my family’s meal. However, I do like to lighten it up a bit. This stuffing recipe calls for whole wheat bread and less butter compared to many other recipes.
This homemade stuffing is made with pancetta, celery, shallots, parsley, sage, and whole wheat French bread. I also add some Bell’s Seasoning. If you don’t have Bell’s, any other brand of poultry seasoning will do. Poultry seasoning is a spice blend that has black pepper and dried herbs, such as marjoram, thyme, rosemary, and sage.
What’s the difference between stuffing and dressing?
Stuffing is usually stuffed inside the turkey, while dressing is baked in a separate dish. Both terms are used interchangeably. I grew up calling it stuffing, so stuffing it is!
What kind of bread do you use in stuffing?
I like to use whole wheat French bread, but regular French bread or sourdough would also work. The most important thing about the bread is to make sure it’s dry! If your bread is fresh and soft, your stuffing will be mushy. So, use bread that’s a day or two old. If your bread is fresh, you can harden it in the oven. Just bake the bread cubes in the oven at 250°F for about 30 minutes.
Variations:
- To make it gluten-free, any good gluten-free bread you enjoy should work.
- To make it vegetarian you can leave the Pancetta out.
- For variations swap the Pancetta for bacon, turkey bacon or chicken sausage.
How To Make Ahead:
This recipe is great to prep ahead, so you have one less thing to do on the day of Thanksgiving. Put the stuffing in the muffin tin, cover tightly with foil, and refrigerate overnight. On the day you’re serving it, bake for 25 minutes. Leftovers can be refrigerated three to four days in a ziplock bag.
Stuffing Muffin Video
More Holiday Side Dishes You Will Love:
- Cranberry Pear Sauce
- Scalloped Potato Gratin
- Maple Glazed Butternut and Brussels Sprouts
- Instant Pot Mashed Potatoes
- Spinach Gratin
Stuffing Muffins
Ingredients
- olive oil spray
- 12 ounces whole wheat French bread, cut into small cubes (9 1/4 oz if dried)
- 3 ounces diced pancetta
- 1 tablespoon unsalted butter
- 3 shallots, minced
- 3 large stalks celery, minced
- 2/3 cup chopped parsley
- 10 fresh sage leaves, minced
- 3/4 teaspoon Bell's Seasoning
- 1/4 teaspoon salt
- 1 large egg, beaten
- 1 3/4 cups chicken broth
Instructions
- Let bread sit overnight to harden. If your bread is fresh, preheat the oven and bake the bread cubes on 2 baking sheets at 250°F for about 30 minutes, stirring half way until the bread is completely firm.
- Increase the oven to 375°F. Spray a non-stick muffin tin with oil.
- Heat a large nonstick skillet over medium heat, cook the Pancetta until browned and the fat renders, about 2 to 3 minutes.
- Add butter; when melted add shallots, celery, parsley, sage, Bell’s seasoning and salt and cook on medium low until soft, about 8 to 10 minutes.
- Remove from heat and let cool a few minutes.
- In a medium bowl, combine chicken broth and egg.
- In a large bowl add bread and combine with sauteed vegetables.
- Add chicken broth and egg mixture and combine well. If stuffing is too dry, add a little more broth or water until you have the right consistency. Let is sit 10 minutes.
- Transfer the stuffing to the muffin pan. (If making ahead cover with foil and refrigerate).
- If making alongside a turkey, pour some of the pan juices from the cooked turkey over the stuffing. Bake uncovered 25 minutes, or until golden.
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First homemade stuffing I’ve ever made. I have never enjoyed eating stuffing so I figured there was no harm in trying something new (because it couldn’t be worse than pre-packaged stuffing). So much easier than I anticipated, and so delicious! I had a few guests who commented about how they too are not stuffing fans but loved this dish and would like to have it again next year! Results mixed on the pancetta, so will sub bacon next time to see how that works, but this is a definite keeper and will be a staple dish going forward. I’m just sad I didn’t try sooner!
Glad you enjoyed it!
I really didn’t expect these to be as good as they are! I made them vegetarian for my daughter who loves stuffing. I used vegetable broth and no pancetta, but to make them more savory I added a little grated parmesan to recipe and to the top of the muffin. This is definitely a keeper recipe. Thanks Gina! Delicious.
I baked a small loaf of Italian bread to make my stuffing. Baked it in a 2 quart casserole instead of in a muffin pan. Absolutely delicious. My husband loved it.
The flavor was amazing! Â I followed the recipe for the most part, just added 2 extra stalks of celery and 1 extra shallot. Â Not all muffins held their shape but I would without a doubt make this again. Â Soooo good!
I can’t wait to try this. Looks easy and tasty. I might do this tomorrow for thanksgiving. Sounds like a winner to me.🤓