Go Back
–+ servings

Gravy-Stuffed Stuffing Muffins

Crisp-edged stuffing cups with a savory gravy core—cozy, individual portions perfect for holidays or weeknights.
No ratings yet
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
Tried this recipe?Let us know how it was!