Herb Stuffing Muffins

{Click here to see all the on-the-side Thanksgiving side dish and dessert recipes I’ve shared over the years.}
When I mentioned to my mother that I was planning to make a traditional herb stuffing this weekend, she replied, “You should bake it in muffin tins!” She had just read an article in The New York Times in which the author was extremely pleased with the results of her efforts to concoct stuffing muffins that were crisp on the outside and steamy soft on the inside: “Imagine how good they must have been, then times it to the 10th power.” That was all the encouragement I needed to give it a try.

This turned out to be an excellent way to prepare stuffing, for a few reasons. Foremost, it maximizes the crispy parts, which are my favorites. Also, the individual portions are easy to freeze – in that it’s still over a week until Thanksgiving, you can be sure I’ll be saving these!

Did the muffins stay intact? Some yes, some no. I think I attempted to remove them while they were still a little too warm. The recipe in The New York Times, with the addition of white wine and pancetta, appears to be a bit wetter than this McCormick recipe so it might have held together better. But even for the ones that fell apart, the extra-crispiness and individual portioning alone was enough to make this approach worthwhile to me.

Herb Stuffing Muffins


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  1. Biz wrote:

    Thank you for this recipe! My husband and I were just discussing our menu and he suggested stuffing muffins – I was going to google a recipe today, but stumbled upon your blog – what luck!

    Thanks again!
    .-= Biz´s last blog ..Weigh-In Monday and Homemade Stone Ground Mustard =-.

    Posted 11.17.09 Reply
  2. Jenn wrote:

    Just discovered your wonderful blog. I love this idea of using a muffin tin for stuffing! Thanks!
    .-= Jenn´s last blog ..Sweet Potato Pecan Crisp =-.

    Posted 11.17.09 Reply
  3. Karly wrote:

    Looove that! I have a favorite stuffing recipe that I’ll definitely try baking in muffin tins this year! Great idea!
    .-= Karly´s last blog ..Homemade Caramel Corn =-.

    Posted 11.17.09 Reply
  4. ghweiss wrote:

    Oh what a great idea! I’d love a few of these right now.

    Posted 11.18.09 Reply
  5. Marie wrote:

    Wow, these look amazing! They will go perfect with the Turkey & Wild Rice Stew we are having this Thanksgiving.
    .-= Marie´s last blog ..Tiger Orchid Tiara =-.

    Posted 11.19.09 Reply
  6. Nate wrote:

    I think I love stuffing more than I love turkey. I could eat three muffins at least!
    .-= Nate´s last blog ..Honey-Glazed Yams =-.

    Posted 11.20.09 Reply
    • Kathy wrote:

      I’m with you!

      Posted 11.20.09 Reply
  7. Debi Levi wrote:

    use this receipe

    Posted 11.17.11 Reply
  8. Annette wrote:

    Bless this site. I needed the oven degree and cooking time. HAPPY THANKSGIVING!!!

    Posted 11.23.11 Reply
  9. what a great way to serve stuffing (or use leftover)!

    Posted 11.14.12 Reply
  10. Debbi S wrote:

    I made these – let them cool, froze them – then air locked them (so they would hold their shape) We ate them months later and they were as good as the day I made them. I do add a little turkey or chicken stock before I bake them.

    Posted 7.31.20 Reply