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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.


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