These Gravy-Stuffed Stuffing Muffins are a fun twist on traditional stuffing! They have crispy edges and a soft center, all filled with warm, delicious gravy.
They’re perfect for any meal and will surely make your family smile. Whenever I make them, I always save a few for myself—because who doesn’t love leftovers? 😄
Key Ingredients & Substitutions
Stuffing Mix: You can use store-bought stuffing mix for convenience. If you prefer homemade, stale bread works well too! Just cube it and season with herbs to create your own mix.
Chicken Broth: For a vegetarian version, swap chicken broth with vegetable broth. You can also use low-sodium options to control salt levels. I like using homemade broth if I have it on hand; it adds extra flavor.
Butter: Unsalted butter is great for controlling the saltiness of the dish. If you’re dairy-free, use olive oil or a plant-based butter substitute to keep it creamy.
Onion and Celery: These provide a nice base flavor. If you don’t have them, try using leeks or shallots for a different taste!
Poultry Seasoning: If you’re out of poultry seasoning, mix dried thyme, sage, and rosemary for a similar flavor profile. It’s handy to customize how herby you want your muffins.
How Do I Get Perfectly Crispy Edges on My Stuffing Muffins?
To achieve those beautifully crisp edges, start by really greasing the muffin tin. This helps prevent sticking and promotes browning. Fill each muffin cup to the top but don’t overpack; this helps them puff without being dense.
- Use a mixture of melted butter and oil for even better crispiness.
- Ensure you bake until they’re a lovely golden brown which often takes about 25-30 minutes.
- After baking, let them rest for a few minutes. This will help them firm up for easier removal.
Gravy-Stuffed Stuffing Muffins
Ingredients:
For Stuffing Muffins:
- 8 cups stuffing mix (homemade or store-bought)
- 1 ½ cups chicken broth (or vegetable broth)
- 4 tbsp unsalted butter, melted
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 eggs, beaten
- 2 tsp poultry seasoning
- ½ tsp salt
- ½ tsp black pepper
For Gravy:
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 2 cups chicken broth (or vegetable broth)
- Salt and pepper to taste
Garnish (optional):
- Fresh thyme or chives
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, and you’ll need an additional 25-30 minutes for baking. All together, you’re looking at roughly 45 minutes from start to finish, plus a few extra minutes for cooling before serving. A delicious and quick recipe to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This ensures your muffins bake evenly. Grease a standard 12-cup muffin tin generously with butter or non-stick spray so that the muffins come out easily later.
2. Sauté the Vegetables:
In a large skillet, melt 2 tablespoons of butter over medium heat. Then add the finely chopped onion and celery. Cook them for about 5 minutes until they’re softened, making your kitchen smell amazing!
3. Mix the Stuffing:
In a large mixing bowl, combine the stuffing mix, the sautéed onion, and celery, the poultry seasoning, salt, and pepper. Give it a good stir so all the ingredients are well mixed.
4. Prepare the Wet Ingredients:
In another bowl, whisk together the chicken broth, melted butter, and beaten eggs until well combined. It’ll be a bit frothy, which is great!
5. Combine Everything:
Pour the wet mixture over the stuffing mix. Gently fold everything together until well combined — it should be moist but not too soggy!
6. Fill the Muffin Tin:
Fill each muffin cup about halfway with the stuffing mixture. This is the base layer for your muffins!
7. Make the Gravy:
In a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Sprinkle in the flour and whisk it constantly for 2-3 minutes until it becomes golden and bubbly — this is your roux!
8. Whisk in Broth:
Slowly add the chicken broth into the roux while whisking continuously until the gravy thickens and is smooth. Add salt and pepper to taste, then remove it from heat.
9. Add Gravy to Muffins:
Take a tablespoon of warm gravy and spoon it into the center of each muffin cup, right over the stuffing base.
10. Final Touch:
Now, top each muffin cup with the remaining stuffing mixture, pressing it down gently to form neat muffins.
11. Bake:
Place the muffin tin in the oven and bake for 25-30 minutes, or until the tops are golden brown and lightly crisp. Your kitchen will smell delightful!
12. Cool and Release:
After baking, let the muffins cool in the tin for a few minutes. Then carefully remove them to a plate.
13. Drizzle and Serve:
Before serving, drizzle more warm gravy over each muffin to ensure they’re extra tasty.
14. Garnish:
If you like, garnish with fresh thyme or chives for a pop of color and flavor!
Enjoy your delicious, comforting Gravy-Stuffed Stuffing Muffins, with their crisp edges and savory gravy center! They’re perfect as a side or a main dish any night of the week!
Can I Use Other Types of Broth?
Absolutely! You can substitute chicken broth with vegetable broth or even beef broth for a richer flavor. Just make sure it complements the savory notes of the stuffing.
How Do I Store Leftover Muffins?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or oven until warmed through. You can drizzle a bit of gravy over them before reheating to enhance moisture.
Can I Make the Muffins Ahead of Time?
Yes! You can prepare the stuffing muffins up to a day in advance. Assemble them without baking, cover well, and refrigerate. When ready to serve, bake directly from the refrigerator, adding a few extra minutes to the baking time.
What If I Don’t Have Stuffing Mix?
If you don’t have stuffing mix, you can make your own! Simply cube stale bread and season it with herbs, spices, and sautéed vegetables. Use about 8 cups of the mixture for this recipe.
