Whether or not you call it stuffing or dressing, one thing is for sure, you are going to love these stuffing muffins to serve up this Thanksgiving. Everyone’s favorite part about stuffing are the crispy edges and when you make this muffin version, every single person gets to enjoy their very own crispy edges. These stuffing muffins are easy to make, and bake up in half of the time as well. These Thanksgiving stuffing muffins are going to be a hit at your table with adults and kids alike.

One of my favorite side dishes at Thanksgiving happens to be stuffing and these stuffing muffins are a twist on my favorite sausage herb stuffing. I am just in love with these mini versions of my favorite stuffing and think they are such a great addition to your holiday table.

They can be made in advance and stored in the fridge or the freezer if desired also!

Here are some tips for making these stuffing muffins:

1. Prep the bread and the veggies and meat up to two days in advance and then simply mix together with stock and eggs before baking.

2. Omit the sausage and add mushrooms or just omit the meat altogether and keep it simple.

3. Make these muffins ahead of time completely and just simply reheat in the oven when you are ready to serve.

If you are thinking about adding a new and delicious side dish to your holiday menu, I highly recommend giving these stuffing muffins a try!

Ingredients:

• 6 Cups Cubed French Bread (about one loaf)

• 1 Lb. Hot or Mild Ground Sausage

• 1 Cup Chopped Celery

• 1 Cup Chopped Onion

• 1 Tbsp. Finely Chopped Rosemary

• 1 Tsp. Finely Chopped Sage

• 1 Tbsp. Fresh Thyme

• 4 Tbsp. Butter

• 2 Cups Chicken or Turkey Stock

• 2 Eggs

• 1 Tbsp. Kosher Salt

• 1 Tsp. Black Pepper

Directions:

• Preheat oven to 350 degrees.

• Place bread cubes on a baking sheet and bake for 10 minutes until slightly golden brown.

• In a large skillet sauté sausage until golden brown.

• Add butter to the same skillet and then add onion, celery, herbs, salt and pepper and sauté for 5-10 minutes until veggies are tender and then add sausage back into the skillet and toss to combine.

• Whisk eggs and add them to the broth and whisk again until combined.

• In large bowl combine bread cubes, eggs, and sausage and veggie mixture and then pour 1 cup of chicken stock and eggs over top at a time, tossing to combine. Add the rest of the broth until all is combined and bread is just moist but not soggy.

• Scoop the stuffing mix into generously buttered muffin tins until full, making sure to pack them in so they stick together as they bake.

• Bake for 20-25 minutes until muffins are browned.

• Let cool for another 10 minutes before removing from the muffin tins and serve.

These stuffing muffins are so fun and have the best crispy edges that everyone loves!