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 different and fun way to serve stuffing on the Thanksgiving table.
Or for a festive appetizer “bite”, use mini muffin tins!
Tips
Use a non-stick muffin tin, and grease well. If in doubt, use muffin tin liners.
More recipes you may like:
Stuffing Muffins
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 12 1x
- Category: side
- Method: baked
- Cuisine: American
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
- 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
- 1– 1 1/2 cups turkey or chicken stock, more as needed.
Instructions
- 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 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, add more stock just a little at a time until it is moist. Let stand 5 minutes.
- 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.
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:
- Calories: 310
- Sugar: 4.2 g
- Sodium: 933 mg
- Fat: 18.1 g
- Saturated Fat: 6.6 g
- Carbohydrates: 21.1 g
- Fiber: 1.7 g
- Protein: 14.9 g
- Cholesterol: 70.8 mg
Keywords: stuffing muffins
Do you think you could make these ahead and warm them at dinner? If so, how would you warm them without drying them out?
Hi Roxanne- truthfully, I haven’t made these in sooooo long- I can’t quite remember. What if you brushed with butter before reheating?
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!
This looks like a lovely recipe! I was wondering how to make it vegan…could I use flax-egg or some sort of egg replacer? I can only find dried cranberries that have sugar in the ingredients, so I am wondering what it would be like with cut up apples and some apple juice. I really love your website!
I think egg replacer would work great. Apples too!!
you just gave me the idea of combining my cranberry chutney and stuffing in a muffin tin! thanks!