At our Thanksgiving table stuffing is almost as important as the turkey. These Single-Serving Stuffing Muffins add a new twist to this savory side without changing the traditional flavors.
The individual servings make a nice presentation and might become the talk of the table.
I like to have a couple of extra chef knives or santoku knives for anyone who wants to help chop the onions, carrots and celery.
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 1/2 cups chopped celery
- 3 carrots, finely chopped
- 1/4 cup chopped fresh parsley
- 4 eggs
- 1 cup chicken stock (if stuffing is dry, add more chicken stock a little at a time)
- 9 cups soft bread cubes
- 1 1/2 teaspoons salt
- 2 teaspoons dried sage
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon fresh ground black pepper
- Preheat oven to 375°F.
- Sauté onions, carrots and celery in a 10" skillet until tender.
- Mix all ingredients in a large bowl.
- Spray muffin tins with non-stick spray. Fill muffin tins with stuffing mix, pressing mix down and filling until just overflowing.
- Packing the mix tightly will prevent the muffins from falling apart when removed from the pan.
- Bake for 25 minutes or until crisp on top.
Oyster Stuffing: Add 2 cups rinsed and drained oysters. Reduce salt to 1 teaspoon.
Bacon Stuffing: Cook and crumble 9 slices of bacon, add to mix.
Apple/Cranberry Stuffing: Add 2 cored, peeled and chopped Granny Smith apples and 1/2 cup dried cranberries.
Raisin/Nut Stuffing: Add 1 cup pecans or walnut halves and 1 cup raisins.
Mushroom Stuffing: Add 1/2 cup diced fresh mushrooms.
Sausage Stuffing: Add 1 pound cooked mild or sage breakfast sausage to sautéed onion celery, carrot mix. If using sage sausage, reduce dried sage to 1 teaspoon.