These crispy stuffing muffins are the piece of Thanksgiving you didn’t realize was missing. They’re golden and crunchy on every side, perfectly portioned for even the most overloaded holiday plate, and just different enough to feel fun. Packed with sausage, leeks, pear, and a splash of sake, they deliver all the cozy stuffing flavor you love with way more texture.
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Table of Contents
- Stuffing, but make it muffins
- Everything you need to make this recipe
- How to make these stuffing muffins
- Servings and pairings
- Storage and make ahead recommendations
- Recipe FAQs
- Want more fall side recipes?
- Crispy Stuffing Muffins Recipe
Stuffing, but make it muffins
There’s absolutely nothing wrong with the classic casserole-style stuffing, but turning it into individual muffins feels like a tiny revelation. They’re unexpectedly cute, perfectly portioned, and bring that crisp-outside, soft-inside contrast you can never quite get from a big baking dish. Every bite is loaded with savory pork, buttery leeks, sweet pears and cranberries, and just enough sake to keep things interesting. It’s a lot of flavor packed into one little muffin, in the best way.
Everything you need to make this recipe
The ingredients are basically what you’d use for a classic stuffing, just reimagined in muffin form. You’ve got your dried bread, a very flavorful filling, and the liquid mixture that ties it all together. Same idea, much crispier payoff.
- sourdough bread: A crusty loaf left out to dry for a couple of days is ideal. The tangy sourdough flavor runs through every muffin and gives them great structure.
- pork sausage + butter + s&p + leek + celery + pear + thyme + sage + cranberries: This is where all the personality comes from. It’s a little savory, a little sweet, very buttery, and the herbs make the whole kitchen smell like Thanksgiving the second they hit the pan.
- chicken broth + sake + eggs: This is the mixture that brings everything together, coating the bread and helping the muffins hold their shape while staying tender in the center.
Kitchen equipment needed:
- chef’s knife + cutting board
- large baking sheet (or 2 standard baking sheets)
- large skillet + stirring spoon
- large measuring cup or mid-size mixing bowl
- 2 standard muffin pans
- #20 cookie scoop
How to make these stuffing muffins
1. Dry the bread
Cut the sourdough into cubes and let them dry on a baking sheet for 1–2 days, or dry them in a 350°F oven for 8–10 minutes.
2. Cook the sausage
Cook the sausage in a skillet over medium heat until browned, then transfer to a paper towel–lined plate and set aside.
3. Cook the filling
In the same skillet, sauté the butter, leek, and celery until soft, then add the pear, thyme, and sage and cook until everything is tender and fragrant.
4. Mix the liquids
Whisk the broth, sake, and eggs together in a measuring cup or bowl.
5. Add everything else
Combine the bread cubes, sausage, filling, craisins, and the broth mixture, then let it sit for 10–15 minutes to fully absorb.
6. Bake the muffins
Fill and firmly pack the muffin cups with the stuffing mixture, bake at 375°F for 30–35 minutes until browned and crisp, then let cool before removing.
Servings and pairings
These stuffing muffins really shine when they’re part of a big, cozy holiday spread. They anchor the vegetable-and-carb side of the table, add a little crunch where everything else is soft, and quietly steal more attention than you’d expect from something baked in a muffin tin.
- Thanksgiving – A fresher, crispier take on the classic stuffing that fits right in with turkey, gravy, and every buttery side you’ve got going.
- Christmas or winter dinner parties – Festive without being fussy. They pair beautifully with richer mains and add a bright, herby moment to the plate.
Drink Pairings:
- Wine: Chenin Blanc (dry or off-dry) — Fruity enough to complement the pear and cranberries, bright enough to cut the richness of the sausage and butter.
- Cocktail: Cranberry Bourbon Smash — Warm, seasonal, not overly sweet, and pairs perfectly with the herbs and sausage.
- NA option: Cranberry + ginger sparkling mocktail — Tart, bright, and festive.
Storage and make ahead recommendations
Stuffing is always at its best the day it’s baked, but these muffins are surprisingly make-ahead friendly. Bake them off, let them cool completely, and store them in airtight containers in the fridge. When you’re ready to serve, bring them back to room temperature and pop them into a 375°F oven for 10–15 minutes until they’re warmed through and the edges crisp back up.
Leftovers keep well for up to 3 days in the fridge, and they reheat beautifully—so if anything, make a few extras.
Recipe FAQs
Do I need to use stale bread?
Yes, stale or dried-out bread works best because it absorbs the liquid without turning mushy. If you don’t have time to let it sit out for a day or two, you can dry the cubes in the oven at 350°F for about 8–10 minutes.
Can I make these vegetarian?
Absolutely. Just swap the pork sausage for your favorite plant-based sausage or use 1.5 lbs cremini mushrooms instead. Everything else in the recipe stays exactly the same.
Can this be baked in a baking dish instead of a muffin pan?
Yes, the mixture can be baked in a traditional baking dish if you prefer. Just press it into a greased 9x13-inch pan and bake until the top is golden and crisp; you may need to add a few extra minutes to the bake time.
Want more fall side recipes?
Here are some of my latest fall recipes perfect for any gathering:
If you make this, tag me on Pinterest or Instagram so I can see it — few things bring me more joy than scrolling through and spotting what you’ve cooked.
Questions? Comments? Reviews? Leave them below. This is the best way to reach me, and yes, I actually read them.
Xoxo, Lee
Crispy Stuffing Muffins
- Total Time: 1 hour 5 minutes
- Yield: 16-18 muffins 1x
Description
These crispy stuffing muffins are the piece of Thanksgiving you didn’t realize was missing. They’re golden and crunchy on every side, perfectly portioned for even the most overloaded holiday plate, and just different enough to feel fun. Packed with sausage, leeks, pear, and a splash of sake, they deliver all the cozy stuffing flavor you love with way more texture.
Ingredients
- 1 loaf sourdough bread (roughly 1.5 lbs)
- 1 lb ground pork sausage
- salt + black pepper as needed
- 5 tbsp unsalted butter
- 1 large leek, finely sliced
- 2 celery sticks, finely chopped
- 1 bartlett pear, finely chopped (seeds and core removed)
- 1 tsp dried thyme
- 1 tsp dried sage
- 2 cups chicken broth
- ½ cup sake
- 3 eggs
- ½ cup craisins or dried cranberries
Instructions
- Dry the bread: Cut the sourdough loaf into cubes, then place the cubes on a large baking sheet. Let them dry uncovered for 1-2 days. Alternatively, you can dry them in an oven at 350°F for 8-10 minutes.
- Cook the sausage: Preheat the oven to 375°F. Spray 2 muffin pans with nonstick spray. Heat a large skillet over medium heat and cook the sausage, breaking it up as it cooks. Season with salt and pepper and cook for about 5-8 minutes or until no longer pink. Turn off the heat then use a slotted spoon to transfer the sausage to a paper towel lined plate. Set aside.
- Cook the filling: To the same skillet over medium heat, add the butter. Once melted, add the leek and celery and cook until softened, about 5-8 minutes. Add the pear then season with thyme and sage and cook, stirring occasionally, for an addition 3-5 minutes. Season with salt and pepper to taste then remove from the heat.
- Mix the liquids: In a large measuring cup or in a mixing bowl, combine the broth, sake and eggs then whisk well to combine.
- Add everything else: To the skillet, add the bread cubes and cooked pork then pour the brothy-egg liquid over everything. Add the craisins then give everything a really good mix. Let sit for 10-15 minutes to let the bread absorb the liquid. After sitting, mix the stuffing again and if the bread still seems dry add a few splashes more of broth.
- Bake the muffins: Use a cookie scooper or a spoon to fill each muffin cup heaping full with stuffing, making sure to press down after each scoop to compress the muffins (this will ensure that they don't fall apart when baking). Bake for 30-35 minutes or until the tops get nicely browned and crisp. Let cool in the pan for 20 minutes before removing. I recommend taking a butter knife around the edges of each muffin to help remove them easier from the pan. Let the muffins cool out of the pan for 15-20 minutes prior to serving. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Sides
- Method: Stovetop + oven
Nutrition
- Calories: 253
- Sugar: 7g
- Sodium: 451mg
- Fat: 13g
- Saturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg
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