Stuffin Muffins: Secrets Revealed

Every November I start uncontrollably shouting “STUFFIN MUFFINS” as loud as humanly possible. Whether at work, in the car, at the gym or especially at the grocery, the ebullience of the holiest of feast days to me must be shared with all.

I’m a recent convert to the world of stuffing. My family’s turkey day never included the Rockwellian staple. A few years ago I was ogling Food Network’s array of pre-T Day coverage. Tyler Florence shared his solution to mushy stuffing. He used smaller baking receptacles to hold the stuffing vs one giant casserole.

With that nugget of wisdom I purchased a package of cornbread stuffing mix and baked them in a muffin pan. Each year I try different ingredients. They still need a lil tweaking but here is the best recipe to date that will leave you shouting STUFFIN MUFFINS from every aisle.


Stuffing mix (about 4 cups)

3-4 strips of bacon

1/2 pound hot Italian sausage

1/2 cup each of celery and onion, diced

1/2 green bell pepper, diced

5-6 baby bella mushrooms

1 cup chicken stock (or turkey stock if you’re that dedicated)

1/2 cup dry white wine

Yields 12 stuffin muffins

Visual How to

1. The necessities.

2. All the veg chopped and ready.

3. Frying up some bacon.

4. Add a bit of butter to up the cholesterol risk factor.

5. Sautee the veggies.

6. Scrape up the flavor bits on the bottom.

7. Add ‘shrooms.

8. I went classy this year.

9. Add vino. Reduce wine/stock combo for a few minutes.

10. More scraping.

11. Add to cornbread stuffing mix.

12. Use an ice cream scooper to evenly dispense mixture into muffin pan. Bake for 10-15 minutes at 400 degrees.


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