Gravy-Stuffed Stuffing Muffins are a fun twist on traditional stuffing! These tasty little muffins are packed with flavor and have a delicious surprise of gravy in the middle.
Who doesn’t love a bite-sized treat that’s soft, cheesy, and cozy? I like to serve them as a side dish, and they disappear faster than I can make them! Perfect for family gatherings!
Key Ingredients & Substitutions
Stuffing Mix: The backbone of these muffins! You can use store-bought mix for convenience, or make your own with bread cubes, dried herbs, and spices. If gluten-free, try a gluten-free stuffing mix or use cornbread.
Chicken Broth: I recommend low-sodium broth to manage salt levels. Vegetable broth works well, too, especially for a meatless option.
Butter: Unsalted butter gives great flavor. You can switch to olive oil for a dairy-free version if desired. I occasionally use ghee for a nutty taste.
Onion and Celery: These add depth to the flavor. If you’re short on time, try using onion powder and dried celery flakes as a substitute.
Gravy: Use your favorite store-bought gravy or make a quick homemade version. Mushroom gravy is a great vegetarian alternative! Save some gravy for drizzling over the muffins when serving.
How Can I Get the Muffins to Hold Their Shape?
Getting your stuffing muffins to hold together perfectly is essential! The key technique is in how you mix and pack them.
- Make sure the stuffing mix is well moistened but not too soggy. It should feel wet but still hold its shape.
- Pack the mixture firmly in each muffin cup, especially around the edges, to create a strong structure.
- Create a well for the gravy but avoid making it too deep, as you can risk breaking the muffin when serving.
- Once baked, let the muffins cool for a minute in the tin. This helps them firm up before you remove them.
Gravy-Stuffed Stuffing Muffins
Ingredients You’ll Need:
- 8 cups stuffing mix (store-bought or homemade)
- 1 ½ cups low-sodium chicken broth (or vegetable broth)
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 large eggs
- 1 teaspoon poultry seasoning
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1 cup prepared gravy (your favorite kind; for stuffing inside and for serving)
- Fresh thyme sprigs, for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and about 25-30 minutes to bake. So, in a little over 45 minutes, you can enjoy delicious Gravy-Stuffed Stuffing Muffins fresh from the oven!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). While it’s heating up, lightly grease a 12-cup muffin tin so your muffins won’t stick.
2. Prepare Your Ingredients:
In a large skillet over medium heat, melt the butter. Once it’s bubbling, add the finely chopped onion and celery. Sauté this mix until the veggies are soft and the onion is translucent, around 5 minutes. Then, remove it from heat and let it cool a bit.
3. Mix the Stuffing Base:
In a large mixing bowl, combine the stuffing mix with the sautéed onions and celery. Then add in the poultry seasoning, sage, thyme, salt, and pepper. In another bowl, whisk the eggs into the chicken broth and then pour this mixture evenly over the stuffing mix. Gently toss everything together until it’s well combined and moist, but not soggy!
4. Assemble the Muffins:
Next, fill each muffin cup about halfway with the stuffing mixture and press down gently. With a small spoon, create a little well in the center of each one and add about 1 tablespoon of prepared gravy into each well.
5. Top and Bake:
Cover those gravy wells with more stuffing mixture until each muffin cup is full. Press down gently to compact everything into place. Now, pop them in the preheated oven and bake for about 25–30 minutes, or until they are golden brown and firm to the touch.
6. Serve and Enjoy:
Once they’re done baking, carefully remove the muffins from the tin and place them on serving plates. Shower them with additional warmed gravy and, if you’d like, garnish with fresh thyme sprigs for a lovely touch. Enjoy these comforting Gravy-Stuffed Stuffing Muffins while warm!
Can I Use Leftover Stuffing for This Recipe?
Absolutely! This recipe is a great way to use up leftover stuffing. Just adjust the amount of broth if your stuffing is already moist, as you want the muffin mixture to be well combined and slightly damp but not soggy.
How Do I Store Leftover Muffins?
Store any leftover Gravy-Stuffed Stuffing Muffins in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or oven until warmed through. If they seem a bit dry, add a splash of gravy or a tiny bit of broth while reheating.
Can I Make These Muffins Vegan?
Yes! To make these muffins vegan, substitute the eggs with a mixture of 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg as a binder. Use vegan butter or oil and vegetable broth instead of chicken broth. Ensure the gravy is also vegan-friendly!
What Can I Serve with Gravy-Stuffed Stuffing Muffins?
These muffins pair wonderfully with roast meats, such as turkey or chicken, and are great alongside green beans, mashed potatoes, or a fresh salad. They can also be served as a standalone snack or appetizer!