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Herb & Sausage Stuffing Muffins

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These easy stuffing muffins combine savory sausage, fresh herbs, and golden bread cubes for a perfectly portioned, crowd-pleasing holiday side. Each muffin is packed with flavor, crispy edges, and a tender center—ideal for festive gatherings or cozy dinners.

Ingredients

Scale
  • 8 cups (about 14 ounces) bread cubes (white, sourdough, or whole wheat, day-old or dried)
  • 1 pound Italian sausage, casings removed
  • 4 tablespoons unsalted butter, melted
  • 1 large onion, diced
  • 3 celery stalks, diced
  • 2 medium carrots, diced (optional)
  • 1/4 cup fresh parsley, finely chopped
  • 2 tablespoons fresh sage, finely chopped (or 2 teaspoons dried sage)
  • 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried thyme)
  • 1 3/4 cups low-sodium chicken or vegetable broth
  • 2 large eggs, beaten
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Cut bread into 1/2-inch cubes (about 8 cups). If not stale, dry in a 250°F oven for 10-15 minutes until dry but not browned. Let cool.
  2. Heat a large skillet over medium heat. Add sausage and break up with a wooden spoon. Cook for 5-7 minutes until browned and cooked through. Remove sausage with a slotted spoon and set aside, leaving fat in the pan.
  3. In the same skillet, add diced onion, celery, and carrots (if using). Cook over medium heat for 5-6 minutes until soft and fragrant.
  4. Stir in parsley, sage, and thyme. Cook for 1 minute until herbs are fragrant. Turn off heat.
  5. In a large bowl, combine bread cubes, cooked sausage, and sautéed veggie-herb mixture. Gently toss together.
  6. In a small bowl, whisk together broth, eggs, melted butter, salt, and pepper. Pour over bread mixture.
  7. Gently fold everything together until bread is evenly moistened. Let sit for 5-10 minutes to soak up liquid. Add more broth if dry, or more bread cubes if too wet.
  8. Preheat oven to 375°F. Grease a 12-cup muffin tin well. Scoop stuffing mixture into each cup, packing gently until mounded and full.
  9. Bake for 28-32 minutes, rotating pan halfway, until tops are golden brown and edges are crisp.
  10. Let muffins cool in the pan for 5 minutes, then run a small knife around each to loosen. Transfer to a cooling rack. Serve warm.

Notes

Dry bread is key for texture; use gluten-free or dairy-free swaps as needed. Don’t overmix the stuffing mixture. Muffins can be made ahead and reheated. Add-ins like apples, cranberries, or nuts are delicious. For vegetarian, use plant-based sausage and vegetable broth.

Nutrition

Keywords: stuffing muffins, sausage stuffing, holiday side, Thanksgiving, Christmas, easy stuffing, herb stuffing, muffin tin stuffing, savory muffins, make ahead stuffing

Find it online: https://tessierecipes.com/herb-and-sausage-stuffing-muffins-easy-holiday-side-recipe/