Stuffins (Stuffing Muffins)

Stuffins are muffin sized individual stuffing or dressing with a few tasty extras.
Stuffins (Stuffing Muffins)

Stuffins (Stuffing Muffins)

By Sue Lau | Palatable Pastime

Today I have one of my pre-turkey-day recipes for you, which is stuffins. They are essentially stuffing  or dressing baked into  muffin shapes and make for very easy serving, especially on a holiday buffet.

I know lots of you like making stuffing inside the bird (as do I) but there will always be those other occasions, such as smoking or grilling the turkey or deep frying the turkey, or even as a cute and compact side for turkey hot shot sandwiches,  where there might not be any stuffing in the cavity. Or even if you just want to eat these warm, all by themselves.

I mean, a nice warm savory muffin is a good thing, right?

Usually I am very purist and like bread and celery stuffing with my dinners, unless I get a craving for cornbread stuffing. So it is a little unusual for me  to be putting much of anything else in there, but in this case, I do like the bacon, with the grated apple, walnuts and cranberries. They don’t really detract, which was my problem with some versions I have sampled. And I am not really big on sausage in there, but hey. Bacon? Oh yeah!

These also make ahead very well with a simple nuke in the microwave before dinner, and you can wrap these in plastic and freeze them for later if you like a freezer stash. I wrap them up and slip the wrapped ones into a freezer container or rubbermaid container to keep them from being mangled by that person (or gremlin) who goes in my freezer digging around like King Kong. Hey, at least the freezers have been modernized so I no longer have to complain about that stack of EMPTY ice cube trays gracing the frozen confines of the fridge.
Stuffins (Stuffing Muffins)
But did I tell you that my ice cube dispenser only shoots cubes intermittently? But at least it works at making the cubes inside, so I have been too cheap to call a repairman. Neither Bill or I have been successful at figuring out why it is having a tantrum, and have been making bets at the date of it’s final demise. (I am betting it will be a major holiday, such as Christmas day…)

Anyway. I wanted to get this one  up and  out to you. And also for tomorrow I will have my recipe up for Giblet Gravy. It is my holiday manna from heaven so have your mashed potatoes ready. No recipe for that either? I’ll put up my Instant Pot Mashed Potatoes recipe on Wednesday. Did I mention that it cooks in 7 minutes? And takes up ZERO STOVE SPACE. You’ll thank me for it on Thursday when you are looking for an open  burner. And here I thought I might not post much this week.


Stuffins (Stuffing Muffins)

Stuffing Muffins

  • Servings: 18
  • Difficulty: easy
  • Print

Stuffins (Stuffing Muffins)

  • 3 slices bacon, cooked and crumbled
  • 4 tablespoons butter
  • 1 cup chopped onion
  • 3/4 cup finely diced celery
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon poultry seasoning
  • 2 eggs, lightly beaten
  • 8 cups herb-seasoned stuffing mix
  • 1/4  cup flour
  • 1 cup grated apple
  • 1/2 cup chopped walnuts
  • 1/4 cup dried cranberries (craisins)
  • 2 cups turkey broth


  1. Preheat oven to 325°F.
  2. Cook bacon slices; drain and crumble. Save the bacon drippings in the pan.
  3. Add the butter to the bacon drippings and saute the onion and celery until they soften.
  4. Place sauteed vegetables in a large mixing bowl; add the seasoning and eggs and whisk to blend.
  5. Toss with remaining ingredients until stuffing mixture is evenly moist.
  6. Use an ice cream scoop to  place stuffing mixture into  well-greased muffin tins.
  7. Bake for 55-60 minutes until muffins are firm and lightly brown.
  8. Serve warm.

From the kitchen of

Stuffins (Stuffing Muffins)

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