Stuffin Muffins


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  • 10 cups of white bread, cubed
  • ½ cup butter
  • ½ cup onion
  • ½ cup celery
  • 1 ½ tsp salt
  • ½ tsp pepper
  • 2 tsp dried sage
  • 1 tsp dried thyme
  • 2 cups chicken broth
  • 2 eggs
  • ¼ cup chopped fresh parsley


  1. Turn on your oven to 325 degrees. Spread your bread cubes out on a large baking sheet and toast in the oven for 15-20 minutes, tossing once.  Remove and set aside to cool. Turn the oven up to 350 degrees.
  2. In a medium skillet, melt the butter, and add the onion and celery. Saute until soft. Stir in the salt, pepper, sage and thyme.
  3. Place the bread cubes into a large bowl. Pour the sauteed mixture over the bread cubes and stir until mixed.
  4. In a medium bowl, whisk the chicken broth and eggs together, then pour over the bread cube mixture. Sprinkle in the chopped parsley and stir till bread is evenly moistened.
  5. Take a 12 cup muffin tin and spray with nonstick spray. Divide stuffing into each of the twelve muffin cups.  Slip into the oven and bake for about 35-40 minutes. Let cool for a few moments and serve warm!

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