These savory Stuffing Muffins are bold in flavor with Mexican chorizo, dried cherries and sage. Perfect for Thanksgiving or Christmas, they are easy and delicious! Serve them as a side dish or make mini muffins and serve them as an appetizer.

These Savory Stuffing Muffins are bold flavored with Mexican Chorizo, dried cherries and sage. Perfect for Thanksgiving or Christmas, they are easy and delicious! 

As the holidays quickly approach, many of us are well into the planning stages of the meal that will be shared with family and friends. We all have our favorites, the must-have dishes that have become a part of the tradition we have created through the years.

A favorite dish of mine, is stuffing. It’s the one dish I return to most often for second helpings and sometimes even thirds. This version is made in muffin tins, a fun way to serve stuffing on the Thanksgiving table. Stuffins! Or, for a festive appetizer “bite”, use mini muffin tins!

This particular stuffing recipe is bold and flavorful – made with Mexican chorizo, a spicy Mexican ground sausage- and brightened with dried cherries. But if you prefer to make your own favorite stuffing recipe in muffin tins, it’s an easy adjustment!

Stuffing Muffins Ingredients

  • Bread: The main ingredient of the stuffing muffins provides a hearty texture and absorbs the flavors of the other ingredients. The cubes of bread also add a nice chewiness to the dish. French bread or sourdough are great options.
  • Mexican chorizo (or sub-Italian sausage): The Mexican chorizo adds a spicy and savory flavor to the stuffing muffins. It infuses the dish with its unique blend of seasonings.
  • White onion: The onion adds sweetness and depth to the stuffing muffins.
  • Carrot: Adds a subtle natural sweetness to the dish, a slight crunch, and a pop of color!
  • Celery stalk: Adds a refreshing and slightly tangy flavor to the stuffing. It also provides a pleasant crunch and texture contrast to the other softer ingredients.
  • Dried cherries or cranberries: Dried cherries or cranberries add a touch of tartness and sweetness to the stuffing muffins. They counterbalance the savory components and bring a burst of fruity flavor to each bite.
  • Garlic cloves: Enhances the overall flavor profile of the dish by adding a savory and slightly pungent taste.
  • Sage: An aromatic herb that imparts a distinct earthy, peppery, and slightly minty flavor.
  • Salt and pepper: Salt and pepper season the dish and bring out the flavors of all the other ingredients. They help balance the sweetness and spices, ensuring a well-rounded and delicious taste.
  • Eggs: Eggs act as a binding agent, helping to hold the stuffing muffins together. They contribute to the texture by providing moisture and richness.
  • Turkey or chicken stock: Adds moisture and flavor to the stuffing muffins. It prevents them from becoming dry and helps to distribute the flavors evenly throughout the dish. The amount of stock used can be adjusted based on personal preference for a moister or drier stuffing. You can also use turkey or chicken broth.

How to Make Stuffing Muffins

Preheat the oven to 300 F.

Cut bread cubes and place on a sheet pan and toast until golden, about 10-15 minutes. Raise oven temp to 375F

Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes.

Add the onion, carrot, celery, cherries and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes.

Place toasted cubed bread in a large bowl, add chorizo mixture, and gently toss. Add salt and pepper to taste.

Whisk eggs together with 1 cup stock in a small bowl. Fold egg mixture into stuffing mixture, gently coating it. If the mix seems dry, stir in more stock just a little at a time until it is moist. Let stand 5 minutes at room temperature.

Delicious little bites, these Thanksgiving Stuffing Muffins make the perfect appetizer for your Thanksgiving day gathering. Easy, tasty! | www.feastingathome.com

Spoon the stuffing into well-greased, non-stick muffin tins (or use muffin liners if in doubt) and bake uncovered for 25 minutes or until golden.

Loosen the muffins with a sharp paring knife and lift them out. Serve warm.

Delicious little bites, these Thanksgiving Stuffing Muffins make the perfect appetizer for your Thanksgiving day gathering. Easy, tasty! | www.feastingathome.com

Expert Tips

  1. Use a non-stick muffin tin: These can be tricky to remove, so grease it well. If in doubt, use muffin tin liners.
  2. Bake uncovered: Bake the muffins in a 375 F degree oven, uncovered for 25 minutes for a perfect crispy texture on top.
  3. If you leave out the chorizo: Add butter or olive oil. Feel free to substitute with vegan chorizo.
  4. Enjoy with leftovers! We love these leftover stuffing muffins with other leftovers for a rounded-out meal in the days following the holiday. Or prep and freeze them before Thanksgiving and save them just for enjoying with your leftovers.
  5. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months. If frozen, thaw completely before reheating.
  6. Get creative with your variations: Add any festive ingredients you’d like! Apples, bacon, rosemary, or thyme are all great additions.

FAQs

Is stuffing better with or without eggs?

The eggs are essential here! They act as a binding agent that holds the muffins together. Plus, they add a rich and moist flavor and texture.

What is traditional stuffing made of?

Bread, onion, celery, butter, and fresh herbs are the most common ingredients in stuffing. Our variation includes Mexican chorizo and dried cherries for even more delicious flavor!

How do you make stuffing not soggy?

Baking the stuffing muffins uncovered helps to crisp up the bread, resulting in perfect texture. It also helps to use stale bread.

How do you keep stuffing moist when cooking?

You want the stuffing to be moist, not dry or soggy. This is why we add the stock a little at a time until the mixture appears moist.

Enjoy the Stuffing Muffins and let us know how they turned out in the comments below!

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Stuffing muffins

Stuffing Muffins

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Description

These Savory Stuffing Muffins are bold flavored with Mexican Chorizo, dried cherries and sage. Perfect for Thanksgiving or Christmas, they are easy and delicious!


Ingredients

Units Scale
  • 12 ounces of bread, cut into 1/2 inch cubes (about 8 cups)
  • 1 lb fresh Mexican chorizo (or sub-Italian sausage)
  • 1 medium white onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 3/4 cup dried cherries or cranberries
  • 4 garlic cloves, finely chopped
  • 3 tablespoons fresh Sage, finely chopped
  • salt and pepper to taste
  • 2 eggs
  • 11 1/2 cups turkey or chicken stock, more as needed.

Instructions

  1. Preheat the oven to 300 F.
  2. Cut bread cubes and place on a sheet pan and toast until golden, about 10-15 minutes.
  3. Raise oven temp to 375F
  4. Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes.
  5. Add the onion, carrot, celery, cherries and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes.
  6. Place toasted cubed bread in a bowl, add chorizo mixture, and gently toss.
  7. Add salt and pepper to taste.
  8. Whisk eggs together with 1 cup stock in a small bowl. Fold egg mixture into stuffing mixture, gently coating it. If the mix seems dry, add more stock just a little at a time until it is moist. Let stand 5 minutes.
  9. Spoon the stuffing into well-greased non-stick muffin tins  ( or use muffin liners if in doubt) and bake uncovered for 25 minutes, or until golden.
  10. Loosen the muffins with a sharp paring knife and lift them out. Serve warm.

Notes

If you leave out the chorizo- you’ll need to add butter or olive oil.  Feel free to use vegan chorizo.

These make 12 regular muffins or 24 mini muffins. The muffins can be tricky to get out of the muffin tins, so be sure to grease well or use muffin liners.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 284
  • Sugar: 3.8 g
  • Sodium: 855.2 mg
  • Fat: 16.6 g
  • Saturated Fat: 6 g
  • Carbohydrates: 19.3 g
  • Fiber: 1.6 g
  • Protein: 13.6 g
  • Cholesterol: 64.9 mg

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Comments

  1. Do you think you could make these ahead and warm them at dinner? If so, how would you warm them without drying them out?

    1. Hi Roxanne- truthfully, I haven’t made these in sooooo long- I can’t quite remember. What if you brushed with butter before reheating?

  2. I made these for Thanksgiving (my first year hosting!) and they were a huge hit! My husband loved the chorizo and requested that we keep these on the menu for next year. Thank you for another wonderful recipe!

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