Close-up of Stuffing Muffins, as seen on The Pioneer Woman, season 32.
Recipe courtesy of Ree Drummond

Stuffing Muffins

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 12 muffins
Everyone enjoys stuffing with their Thanksgiving turkey, but if you like shaking up tradition, then give these quick-bake individual stuffing muffins a try. Crispy on the outside and soft on the inside, they are guaranteed to get everyone around the table talking.



  1. Put the bread on a baking sheet and place in the oven while it preheats to 350 degrees F. After 3 to 4 minutes, remove the bread and set aside.
  2. Melt the butter in a saucepan over medium heat, then add the celery, rosemary, sage, carrot and onion. Season with a pinch of salt and pepper, then cook until the onion is translucent, a couple of minutes. Add the stock and bring to a simmer.
  3. Transfer the bread to a bowl and pour over the vegetable and stock mixture. Toss to combine until the bread has soaked up all the liquid. Taste and adjust the seasoning as needed.
  4. Butter a 12-cup muffin tin and divide the mixture among the cups. Bake until the muffins are golden and crisp on top, 15 to 17 minutes. Let sit for a few minutes before popping the muffins out of the tin, using a butter knife to help if needed. Transfer to a serving platter and sprinkle over the parsley.