Fall

Thanksgiving Stuffing Muffins

October 22, 2015
1 Rating
Photo by Katherine Dube
Author Notes

This recipe is based on my mother's Thanksgiving stuffing (or dressing as she called it). She didn't have a written recipe for her stuffing, but I think this comes close to hers and I love the simplicity of it. One year I decided to do muffins because it gave more room in my oven to cook other Thanksgiving dishes. Hence, Thanksgiving Stuffing Muffins to the rescue! —Shoal Creek Cook

  • Makes 2 dozen
Ingredients
  • 5 cups cornbread, crumbled
  • 2 cups sliced white bread, cubed
  • 2 cups chopped celery
  • 2 cups chopped onion
  • 2 eggs, slightly beaten (optional)
  • 1/4 cup butter
  • 1 tablespoon sage
  • 4 cups chicken broth
  • salt to taste
  • pepper to taste
In This Recipe
Directions
  1. Preheat oven to 350 degrees.
  2. Melt butter in skillet.
  3. Add onion and celery and saute over medium heat until translucent.
  4. Stir in the sage and cook an additional 3-4 minutes.
  5. Mix the crumbled cornbread and white bread in a large mixing bowl.
  6. Add the onion and celery mixture, egg (if you are using), salt and pepper.
  7. Pour broth into the mixture until it is no longer dry, but holds when pressed together.
  8. Spoon mixture into muffin pans and bake for 20-25 minutes until lightly browned on top.

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  • Shoal Creek Cook
    Shoal Creek Cook
  • Mark
    Mark

2 Reviews

Mark December 27, 2019
I have made these twice and everyone loves the spin on stuffing. I tend to use less chicken broth as it seems a little much. You just need enough broth to moisten the mix so it sticks together. I bake them closer to 30 minutes to make them stick together. Definite go to for any holiday.
 
Author Comment
Shoal C. December 31, 2019
I’m so excited that you tried this recipe! Thanks so much for the comment.