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Stuffing Muffins

Stuffing Muffins
November 11, 2020

The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.

Today I give you the stuff dreams are made of! If you’re anything like me, you dream of stuffing and Thanksgiving feasts all year long. It’s one of the only times of the year where it’s socially acceptable to eat your weight in food. Nothing is taking that tryptophan trip away from me…nothing!

These stud muff, ahem, stuffin’ muffins are a fun take on a Thanksgiving classic. A perfect side for individual servings, these are packed full of apples, cranberries and fresh herbs. What’s not to be thankful for there?! They also double as a great food fight projectile in case those family discussions get a little too heated!

Stuffing Muffins

This is a very basic stuffing recipe and can be easily customized! Throw in leftover turkey and mushrooms, or go a little crazy and add Brie cheese. You can add whatever turkey trots into your mind. For this recipe I used chicken broth, but I recommend using turkey broth (if available) and tossing in some gravy as well!

Now let’s cook!

Stuffing Muffins
Stuffing Muffins

Servings:
24-30 Muffins

Ingredients

  • 1 loaf of old bread, dried and cubed
  • 3 celery stalks, diced
  • 2 carrots, diced
  • 1 apple, diced
  • 1/2 cup cranberries, fresh or dried
  • 1 onion, diced
  • 2 cloves garlic
  • 3 sage leaves
  • 3 sprigs each of thyme and rosemary
  • 2 Tbsp. butter
  • 2 cups chicken or turkey broth
  • 2 eggs
  • Salt and pepper, to taste

Instructions

  1. If you only have fresh bread, no worries! Cube it up, toss it on a baking sheet and bake in the oven for 1 hour at 225˚F. Toss every 20 minutes. For this recipe, I used half a loaf of Italian and half of a French baguette. You can use rye, cornbread, sourdough, etc.
  2. Over medium heat, melt the butter. Add onions, celery and carrot. Season with salt and pepper. Cook for 5 minutes and add the apple, cranberries, garlic, chopped rosemary, thyme and sage.
  3. Cook for another 3-4 minutes and remove from the heat.
  4. In a mixing bowl, combine the chicken broth and eggs. Whisk until combined.
  5. Preheat the oven to 350˚F.
  6. In a large mixing bowl, combine the bread and vegetable mixture. Add the broth and egg mixture and toss until well combined.
  7. Line a muffin tin with baking cups and, using a spoon, fill each cup with the stuffing mixture. Pack it down and fill until it’s reached the top.
  8. Bake for 25 minutes and feast!

Stuffing Muffins

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

By Graham Russell
Graham Russell is half of the outdoor cooking duo behind CookingWithCarrrl. A true pairing of Beauty (Carl) & the Beast (Graham) – CookingWithCarrrl combines humor with easy-to-follow charcoal grilled/smoked recipes that the family will be sure to devour. Cooking with charcoal can be intimidating, but we are here to show you any dog can learn a new trick. Graham currently resides in Northeast, Ohio with his wife, two daughters, and dog, Carl.

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