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Muller

Make-Ahead Stuffing Muffins

These Make-Ahead Stuffing Muffins are crispy on the outside, tender on the inside, and loaded with apples, cranberries, fresh herbs, and buttery sautéed vegetables. A perfect individual serving for holiday meals, and easy to prepare ahead of time.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Tbsp olive oil
  • ½ cup salted butter
  • 4 stalks celery, chopped
  • 1 large onion, chopped
  • 2 apples, peeled and chopped
  • 1 cup dried cranberries
  • 2 Tbsp fresh sage, chopped
  • 2 tsp fresh thyme, chopped
  • 1 tsp fresh rosemary, chopped
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp kosher salt
  • ¼ tsp freshly-cracked black pepper
  • ¼ cup fresh parsley, chopped
  • 12 oz herb-seasoned cubed stuffing (or homemade cubed bread)
  • 2–3 cups chicken stock, warmed

Equipment

  • Large skillet
  • Mixing bowls
  • 12 cup muffin tin
  • Spatula
  • Measuring cups & spoons

Method
 

  1. Preheat oven to 375°F (190°C). Generously butter a 12-cup muffin tin.
  2. In a large skillet, heat the olive oil and butter over medium-high heat until melted.
  3. Add celery and onions; sauté until softened and lightly caramelized.
  4. Stir in apples, cranberries, sage, thyme, rosemary, cinnamon, nutmeg, salt, and pepper. Cook 1–2 minutes, until the apples begin to soften.
  5. Remove from heat and fold in the parsley and stuffing cubes.
  6. Pour in 2 cups warm chicken stock, stirring gently until the bread is moistened but not soggy. Add more stock as needed.
  7. Divide the mixture evenly into the muffin cups, lightly pressing to shape.
  8. Bake 10–15 minutes, or until golden brown and crisp on top.
  9. Cool slightly before removing from the tin. Serve warm.

Notes

  • Prepare the stuffing mixture the night before and refrigerate; bake fresh the next day.
  • Store leftovers up to 3–4 days in the fridge. Reheat at 350°F (175°C) for ~10 minutes.
  • Freeze muffins up to 1 month; reheat from frozen or thawed.
  • Add sausage or nuts for flavor variations.