Food Blog - Best Food Blogs - Gourmet Food Blog THE NIBBLE Blog » RECIPE: Irresistible Stuffing Muffins
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Send An e-Postcard
Enter The Gourmet Giveaway
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed
THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

This is the blog section of THE NIBBLE. Read all of our content on,
the online magazine about gourmet and specialty food.

RECIPE: Irresistible Stuffing Muffins

Make stuffing muffins, or stuffins. Photo


We saw these stuffing muffins (“stuffins”) in the Mackenzie Limited catalog—too late for Thanksgiving this year, but just in time for Christmas!

We found a recipe from Tara Kuczykowski, who writes the food blog And we whipped up a batch.

Add them to your Christmas dinner menu. It doesn’t matter if your main course is beef, ham, turkey or other protein: Stuffing muffins go with anything. We bet they’ll become a year-round reason to enjoy stuffing more often.

If you want to send a gift of stuffing muffins, they’re available seasonally from Mackenzie Ltd.



Yield: 18 “stuffins.”


  • 3 stalks celery, chopped
  • 4 medium yellow onions, chopped
  • 1 tablespoon butter
  • 1 loaf bread
  • 3 medium eggs, lightly beaten
  • 1/2 cup milk
  • 3 tablespoons dried parsley*
  • 3 cups chicken or turkey stock
  • Salt
  • Pepper
  • *Editor’s Note: We love fresh parsley flavor, so we substituted two tablespoons of fresh parsley.


    1. Sauté the celery and onion in the butter over medium heat, until they turn translucent and caramelize. It pays to take your time with this step, because this is what really makes for a flavorful stuffing.

    2. Meanwhile, toast each piece of bread. Tara uses a wheat bread, but you can use whatever your family likes best.

    3. Chop the toasted bread up into cubes. In a large bowl, add the celery and onion mixture and the parsley. Salt and pepper the mixture to taste.

    4. Lightly beat the eggs with the milk, and pour over the top of the bread mixture. Add some of the chicken/turkey stock and start to mix everything together with a large spoon. Keep adding the stock until everything is moistened—wet but not soupy (you may not need to use all the stock).

    5. Give the muffin pans a light misting of non-stick spray. Fill each cup with stuffing.

    6. Bake at 350°F for about 60 minutes. If you prefer a stuffing that’s a little more moist, cover with aluminum foil for the first 45 minutes.


    Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

    Leave a Comment

    About Us
    Contact Us
    Privacy Policy
    Media Center
    Manufacturers & Retailers
    Facebook Auto Publish Powered By :