Gravy-Stuffed Stuffing Muffins

Gravy-Stuffed Stuffing Muffins: Crispy Savory Bites

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These Gravy-Stuffed Stuffing Muffins deliver warm, savory comfort in every bite. Crispy browned edges give way to a soft, herb-scented center that hides a pool of rich, steaming gravy — the kind of treat that turns ordinary weeknights into cozy celebrations. Ideal for beginner cooks, the process is straightforward and forgiving: mix your stuffing, press it into a muffin tin, add gravy, bake until golden, and serve hot.

Why You’ll Love This1.1 Recipe

  • Quick and easy to prepare — comforting results with minimal fuss.
  • Uses simple, wholesome ingredients you probably already have on hand.
  • Perfect for family meals or entertaining — individual portions make serving a breeze.

A Little Background

Stuffing muffins are a playful take on classic holiday dressing — portable, crisp on the outside and tender inside. By stuffing a spoonful of warm gravy into the center before baking, you get a deliciously saucy surprise in every serving. This adaptation works year-round: scale it for weeknight dinners, potlucks, or as a novel side for special occasions.

Key Ingredients for perfect Gravy-Stuffed Stuffing Muffins

  • Day-old bread or cubed bread: the base for a sturdy, textured stuffing.
  • Butter and aromatics: sautéed onion and celery add moisture and flavor.
  • Chicken or turkey broth: hydrates the bread and creates a tender crumb.
  • Warm gravy: the filling — rich and savory, poured into the center before baking.
  • Egg (optional): helps bind the mixture for easy shaping and clean release.

Step-by-Step Instructions to make Gravy-Stuffed Stuffing Muffins

  1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with butter or nonstick spray.
  2. Prepare the stuffing: in a skillet, melt 2 tablespoons butter and sauté 1 small diced onion and 2 stalks diced celery until softened (about 5–7 minutes). Add salt, pepper and 1 teaspoon poultry seasoning if using.
  3. In a large bowl, combine 6 cups cubed day-old bread with the sautéed vegetables. Pour in about 1 to 1¼ cups warm chicken or turkey broth a little at a time until the bread is moistened but not soggy. Stir in 1 beaten egg if you want firmer muffins.
  4. Press roughly 2–3 tablespoons of the stuffing into the bottom and up the sides of each muffin cup to form a shell, leaving a small well in the center.
  5. Warm 1 to 1½ cups prepared gravy on the stovetop or microwave until pourable. Spoon about 1 to 2 tablespoons of gravy into the center of each stuffing shell.
  6. Top each cup with another tablespoon of stuffing to cover the gravy and gently press to seal.
  7. Bake for 18–22 minutes, until the edges are golden brown and crisp and the centers are set. If the tops brown too quickly, tent with foil for the last few minutes.
  8. Allow muffins to cool in the tin for 5 minutes, then run a knife around the edges and invert onto a serving plate. Serve warm with extra gravy on the side.

Pro Tips & Variations

  • For extra crispness, brush the edges with melted butter before baking.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 10–12 minutes to restore crispiness.
  • Variations: stir cooked sausage or mushrooms into the stuffing, or use sage and thyme for a more classic holiday profile.

Serving Suggestions

Serve these Gravy-Stuffed Stuffing Muffins alongside roasted turkey or chicken, a bright green salad, or steamed vegetables. They also make a fun appetizer at gatherings — plate them with a small gravy boat for dipping and a sprig of fresh parsley for color.

Gravy-Stuffed Stuffing Muffins — golden outside, gorgeously saucy inside.

Gravy-Stuffed Stuffing Muffins

Crisp-edged stuffing cups with a savory gravy core—cozy, individual portions perfect for holidays or weeknights.
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Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 12 muffins
Calories 120 kcal

Equipment

  • 1 12-cup muffin tin greased or lined
  • 1 Skillet
  • 1 Large Mixing Bowl
  • 1 Measuring Cup for broth & gravy
  • 1 Basting brush (optional)

Ingredients
  

Stuffing Mixture

  • 6 cups day-old bread, cut into 1/2-inch cubes preferably a mix of white and whole wheat
  • 2 tbsp unsalted butter
  • 1 small yellow onion diced
  • 2 stalks celery diced
  • 1 tsp poultry seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 to 1 1/4 cups low-sodium chicken or turkey broth warmed
  • 1 large egg beaten, optional for binding

Gravy Center

  • 1 to 1 1/2 cups prepared gravy warmed until pourable

Finish

  • 1 tbsp unsalted butter melted, for brushing (optional)
  • 1 tbsp fresh parsley chopped, for serving (optional)

Instructions
 

Prep

  • Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with butter or nonstick spray.

Make the Stuffing

  • Melt butter in a skillet over medium heat. Add diced onion and celery; cook 5–7 minutes until softened and translucent. Stir in poultry seasoning, salt, and pepper.
  • Place bread cubes in a large bowl. Scrape the sautéed aromatics over the bread. Drizzle in warmed broth a little at a time, tossing until evenly moistened but not soggy. Mix in beaten egg if using.

Assemble

  • Divide a heaping tablespoon or two of stuffing into each muffin cup and press it firmly across the bottom and up the sides to create a well.
  • Spoon 1–2 tablespoons of warmed gravy into the center of each stuffing shell.
  • Top each with a small mound of stuffing to cover the gravy and gently press to seal. Brush tops with melted butter if desired.

Bake & Serve

  • Bake 18–22 minutes until the edges are deeply golden and crisp and the centers are set. Cool 5 minutes in the pan.
  • Run a thin knife around each muffin to loosen, then lift out. Serve hot with extra gravy on the side and a sprinkle of parsley.

Notes

For ultra-crispy edges, use slightly drier bread and pre-toast the cubes at 300°F for 10–15 minutes. Adjust broth so the mixture is hydrated but holds its shape when pressed.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 14g
Keyword gravy, stuffing muffins, Thanksgiving leftovers
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