If your favorite part of stuffing is the crispy edges, these stuffing muffins are for you. Baked individually in a muffin tin, each portion turns golden and crunchy on the outside while staying soft and savory inside. They’re easy to serve, reheat beautifully, and look as good on a Thanksgiving buffet as they do on a weeknight plate with roast chicken.

With aromatic herbs, tender vegetables, and hearty sausage, these savory muffins capture all the comforting flavors of traditional stuffing—just in a more practical, crowd-pleasing format.

And while we’ve provided a classic recipe below, this idea works with just about any stuffing you love—homemade or from a box. Simply prepare your favorite version as usual, then stir in one or two beaten eggs if your recipe doesn’t already include them to help the stuffing hold its shape in the muffin cups. It’s a flexible, foolproof way to give an old favorite a fresh, fun presentation.

Choosing the Right Bread and Sausage

The foundation of great stuffing muffins starts with the bread. You’ll want a sturdy, flavorful loaf that can hold up to moisture without turning soggy. Country bread, sourdough, or a rustic French loaf all work beautifully—they have enough structure to soak up the broth and seasonings while still baking up with those craveable crisp edges. Baguette also works well if you prefer smaller, chewier cubes. Avoid sandwich-style white bread, which tends to collapse and lose texture once moistened.

As for the sausage, both sweet Italian sausage (pork, turkey, or chicken) or a sage-heavy breakfast sausage add the savory depth that makes stuffing so satisfying. Sweet Italian sausage brings a subtle herb and fennel flavor that complements the thyme and sage, while breakfast sausage leans more traditional and earthy. If you buy sausage links, just remove the casings before cooking so you can crumble the meat evenly throughout the stuffing.

Sausage and Herb Stuffing Muffins Recipe

Makes 12 muffins

Ingredients

• 10 cups day-old bread cubes (about one 1-pound loaf bread)
• 1 pound sweet Italian sausage or breakfast sausage
• 4 tablespoons unsalted butter
• 1 large onion, finely chopped
• 3 celery stalks, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh sage (or 1 teaspoon dried)
• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
• 1 ½ cups chicken or turkey broth (plus more as needed)
• 2 large eggs, lightly beaten
• Salt and black pepper, to taste
• Butter or oil, for greasing the muffin tin

Instructions

1. Preheat the oven to 350°F. Spread the bread cubes on a baking sheet and bake for 10–15 minutes, stirring once, until lightly dried but not browned. Let cool slightly.
2. In a large skillet over medium heat, cook the sausage until browned and cooked through, breaking it up with a spoon as it cooks. Transfer to a large mixing bowl, leaving any drippings in the pan.
3. Add butter to the same skillet. Once melted, add onion and celery and cook until softened, 6–8 minutes. Add garlic, parsley, sage, and thyme; cook 1 minute more until fragrant.
4. Add the sautéed vegetables and dried bread cubes to the bowl with the sausage. Pour in the broth and beaten eggs, stirring gently until the bread is evenly moistened. If the mixture feels dry, add a splash more broth. Season generously with salt and pepper.
5. Grease a 12-cup muffin tin generously with butter or oil. Divide the stuffing mixture evenly among the cups, mounding slightly on top.
6. Bake at 375°F for 25–30 minutes, or until the tops are crisp and golden brown. Let cool for 5 minutes before loosening from the tin with a knife or offset spatula.

Tips for Success

• Use day-old bread: Drier bread soaks up flavor better and creates the ideal texture.
• Grease well: These muffins like to cling to the pan—use plenty of butter or spray.
• Customize moisture: The bread should be evenly moistened but not soggy before baking.

Variations & Add-Ins

• Vegetarian: Swap the sausage for sautéed mushrooms or cooked lentils.
• Sweet twist: Add diced apples or dried cranberries for contrast.
• Cornbread base: Replace part or all of the bread cubes with cornbread for a Southern-style version.

Make-Ahead & Storage

Stuffing muffins can be fully assembled a day ahead and refrigerated, unbaked, in the muffin tin. Bring to room temperature before baking.
Leftovers can be refrigerated for up to 3 days and reheated in a 350°F oven for about 10 minutes to restore their crisp edges.

Serving Ideas

These individual servings make plating a breeze—no scooping, no crumbling, just grab-and-serve simplicity. They pair beautifully with roast turkey, chicken, or pork, and they’re equally good the next morning topped with a poached egg for a savory holiday breakfast.

A New Take on a Holiday Classic

Stuffing muffins are proof that sometimes the smallest tweaks make the biggest difference. They’re familiar yet clever, hearty yet elegant—and every bite delivers the best part of stuffing: those irresistible crispy edges.