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Best Easy Thanksgiving Stuffing Muffins Recipe

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These Lighter Thanksgiving Stuffing Muffins are perfectly crispy on every side, tender inside, and made with whole wheat bread, extra vegetables, and less butter. They solve every problem with traditional stuffing—no more soggy edges or fighting over corner pieces.

Ingredients

Scale
  • 8 cups whole wheat bread, cubed and dried (from a 1-pound loaf)
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 large celery stalks, diced (about 1 cup)
  • 2 medium carrots, finely diced (about ¾ cup)
  • 2 tablespoons fresh sage leaves, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1½ cups low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup fresh parsley, chopped

Instructions

  1. Preheat your oven to 375°F (190°C) and generously grease a 12-cup muffin tin with butter or non-stick spray.
  2. Prepare your bread: Cut whole wheat bread into ½-inch cubes (about 8 cups). Spread on a baking sheet and toast for 8-10 minutes, stirring once, until lightly golden and dry. Let cool.
  3. Cook the aromatics: Melt 4 tablespoons butter in a large skillet over medium heat. Add diced onion, celery, and carrots. Cook, stirring occasionally, for 8-10 minutes until soft and translucent. Add chopped sage, rosemary, and thyme; cook 1 minute until fragrant.
  4. Combine the base: Transfer cooked vegetables to a large mixing bowl. Add toasted bread cubes and toss gently to distribute evenly.
  5. Make the binding mixture: In a separate small bowl, whisk together beaten eggs, low-sodium broth, salt, and pepper. Pour over bread and vegetables. Fold gently with a spatula until evenly moistened. The mixture should look cohesive but not wet.
  6. Fold in the parsley: Stir in fresh chopped parsley.
  7. Fill the muffin tin: Divide stuffing mixture evenly among 12 muffin cups. Press each portion down firmly with the back of a spoon or your fingers. Mound slightly above the rim.
  8. Bake: Place muffin tin in preheated oven and bake for 25-30 minutes, until tops are golden brown and crispy. Let cool in tin for 5 minutes.
  9. Remove and serve: Run a butter knife around edges to loosen, then gently lift out. Serve immediately or place on a cooling rack.

Notes

For extra-crispy tops, broil on high for the last 1-2 minutes. Watch closely to avoid burning. Dry bread is essential—fresh bread turns to glue. Pack muffins firmly to help them hold together. Let rest 5 minutes in pan before removing. Can be assembled up to 24 hours in advance and refrigerated; add 5-10 minutes to baking time if starting from cold.

Nutrition

Keywords: stuffing muffins, Thanksgiving stuffing, lighter stuffing, whole wheat stuffing, individual stuffing, make-ahead stuffing, healthy stuffing

Find it online: https://sparklespoon.com/best-easy-thanksgiving-stuffing-muffins-recipe/