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Stuffing Muffins

Stuffing Muffins

Stuffing Muffins are a delightful and convenient twist on traditional stuffing. These bite-sized treats, baked in muffin tins, offer the perfect portion-controlled solution for any gathering, from holiday feasts to casual weeknight dinners. With savory pancetta or turkey bacon enhancing their flavor, these muffins are sure to impress guests and family alike. They can be made ahead of time, allowing you to enjoy more time with loved ones during busy meals. Each muffin boasts a delicious blend of herbs, vegetables, and bread that come together beautifully for a comforting side dish you’ll want to serve again and again.

  • Total Time: 45 minutes
  • Yield: Approximately 12 servings 1x

Ingredients

Scale
  • Olive oil spray
  • 12 ounces whole wheat French bread (cut into small cubes)
  • 3 ounces diced pancetta
  • 1 tablespoon unsalted butter
  • 3 shallots (minced)
  • 3 celery stalks (minced)
  • 2/3 cup chopped parsley
  • 10 fresh sage leaves (minced)
  • 3/4 teaspoon Bell's Seasoning
  • 1/4 teaspoon salt
  • 1 large egg (beaten)
  • 1 3/4 cups chicken broth

Instructions

  1. Preheat oven to 375°F and spray a non-stick muffin tin with olive oil.
  2. In a large skillet over medium heat, cook pancetta until browned, about 2-3 minutes.
  3. Add butter and sauté shallots, celery, parsley, sage, seasoning, and salt until soft, about 8-10 minutes.
  4. In a medium bowl, combine chicken broth and beaten egg. In a large bowl, mix bread cubes with sautéed vegetables and broth mixture. Let sit for 10 minutes.
  5. Transfer mixture into the muffin tin; if making ahead, cover and refrigerate.
  6. Bake uncovered for approximately 25 minutes or until golden brown.
  • Author: Natalia
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin (70g)
  • Calories: 130
  • Sugar: 1g
  • Sodium: 320mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 20mg

Keywords: For gluten-free muffins, substitute whole wheat French bread with gluten-free bread. Feel free to mix in other proteins like sausage or vegetables like mushrooms for added variety.