Thanksgiving Stuffing Muffins Recipe

Name: Thanksgiving Stuffing Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups cornbread, crumbled; 2 cups sliced white bread, cubed; 2 cups chopped celery; 2 cups chopped onion; 2 eggs, slightly beaten (optional); 1/4 cup butter; 1 tablespoon sage; 4 cups chicken broth; salt to taste; pepper to taste

Servings: persons

5 cups cornbread, crumbled
2 cups sliced white bread, cubed
2 cups chopped celery
2 cups chopped onion
2 eggs, slightly beaten (optional)
1/4 cup butter
1 tablespoon sage
4 cups chicken broth
salt to taste
pepper to taste

1
Preheat oven to 350 degrees.
2
Melt butter in skillet.
3
Add onion and celery and saute over medium heat until translucent.
4
Stir in the sage and cook an additional 3-4 minutes.
5
Mix the crumbled cornbread and white bread in a large mixing bowl.
6
Add the onion and celery mixture, egg (if you are using), salt and pepper.
7
Pour broth into the mixture until it is no longer dry, but holds when pressed together.
8
Spoon mixture into muffin pans and bake for 20-25 minutes until lightly browned on top.

894

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 cups cornbread, crumbled, 2 cups sliced white bread, cubed, 2 cups chopped celery, 2 cups chopped onion, and more.

Yes, Thanksgiving Stuffing Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Thanksgiving Stuffing Muffins

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