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Best Easy Sausage and Herb Stuffing Muffins Recipe

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These Easy Sausage and Herb Stuffing Muffins are the perfect single-serving portion of stuffing with crispy edges and soft centers. They come together in under an hour using simple pantry staples and are ideal for holidays, brunch, or a cozy weeknight side.

Ingredients

Scale
  • 1 pound ground pork sausage (preferably Jimmy Dean or mild Italian sausage, casings removed if using links)
  • 6 cups stale bread cubes (about half a loaf of French bread or sourdough, cut into ½-inch cubes)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced (about ¾ cup)
  • 3 cloves garlic, minced
  • ½ cup unsalted butter
  • 1½ cups low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin generously with butter or non-stick spray.
  2. Cook the sausage: Heat a large skillet over medium-high heat. Add the ground sausage and cook, breaking it up with a wooden spoon, until browned and cooked through—about 6-8 minutes. Use a slotted spoon to transfer the sausage to a plate lined with paper towels. Leave about 1 tablespoon of drippings in the pan.
  3. Sauté the vegetables: Add the butter to the same skillet with the reserved drippings. Once melted, add the diced onion and celery. Cook over medium heat for 5-6 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
  4. Combine the dry ingredients: In a large mixing bowl, combine the stale bread cubes, cooked sausage, and the sautéed vegetable mixture. Sprinkle the fresh sage, thyme, rosemary, salt, and pepper over the top. Toss gently with your hands or a spatula to distribute everything evenly.
  5. Prepare the wet mixture: In a separate small bowl or measuring cup, whisk together the chicken broth and the beaten eggs until well combined.
  6. Assemble the muffins: Pour the broth and egg mixture over the bread mixture. Stir gently until all the bread cubes are evenly moistened. Let it sit for 5 minutes so the bread can absorb the liquid. Spoon the mixture into the prepared muffin tin, pressing down gently with the back of the spoon to pack it in. Fill each cup to the top.
  7. Bake: Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until the tops are golden brown and the edges are crispy. A toothpick inserted into the center should come out clean.
  8. Cool and serve: Remove the muffin tin from the oven and let it cool in the pan for 5 minutes. Then, run a knife around the edges of each muffin to loosen them, and transfer them to a cooling rack or serving platter. Sprinkle with fresh parsley if desired. Serve warm.

Notes

Stale or dried bread is essential for the best texture. If your bread is fresh, cube it and spread it on a baking sheet at 300°F for 10 minutes to dry it out. Don’t overmix once the liquid is added. For extra crispy tops, mound the mixture slightly above the rim of the muffin cups. To make ahead, underbake by 3 minutes and reheat later. The flavors improve after a day in the fridge.

Nutrition

Keywords: stuffing muffins, sausage stuffing, herb stuffing, easy stuffing recipe, holiday side dish, bread stuffing, muffin tin stuffing

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