There’s something truly special about the warmth and comfort of Holiday Dressing Muffins. These delightful little bites bring the classic flavors of traditional stuffing to a portable muffin form. With a crispy outside and a flavorful center, they combine the best bits of your holiday feast in an easy-to-make recipe. Perfect for gatherings, parties, or a cozy dinner, these muffins add a festive touch to your table. Let’s get started on creating these delicious treats that everyone will love!
What You’ll Need for Holiday Dressing Muffins
To make these tasty dressing muffins, you’ll need the following ingredients:
- 20 ounces bread (ciabatta, French bread, or a mixture), torn into 1-inch pieces (570 g)
- 1 stick (4 ounces) room temperature unsalted butter, divided (113 g)
- 8 ounces bulk breakfast sausage (ground turkey sausage can be used) (227 g)
- 2 1/2 cups chopped yellow onion (about 2 medium onions) (300 g)
- 2 1/2 cups chopped celery (about 5 stalks) (300 g)
- 1 1/2 teaspoons kosher salt (9 g)
- 1 teaspoon rubbed sage (2 g)
- 1/4 teaspoon dried thyme (0.5 g)
- 1 1/2 teaspoons freshly ground black pepper (9 g)
- 1/2 teaspoon dry mustard (we like Coleman’s) (2 g)
- 2 teaspoons minced fresh rosemary (2 g)
- 1 1/4 cups chopped fresh parsley (about 1 bunch) (60 g)
- 1/4 cup chopped celery leaves (15 g)
- 4 large eggs, beaten
- 2 1/2 cups chicken stock (600 ml)
Step-by-Step Holiday Dressing Muffins Recipe
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Start by greasing the cups of a 12-inch muffin tin with 1 tablespoon of the butter. Place the tin in the refrigerator for at least an hour; this helps create a crispy crust.
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Preheat your oven to 250°F (120°C). Spread the bread pieces on two half sheet pans and bake for 1 hour, switching the pans on the racks halfway through. The bread should be crisp and dried but not browned. Set aside in your largest mixing bowl.
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In a 12-inch cast-iron skillet, cook the sausage over medium-high heat. Use a wooden spoon to break up any chunks, cooking until the fat has rendered out and the sausage is browned, about 6 minutes.
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Melt the remaining butter in the skillet. Add the chopped onion, celery, salt, pepper, sage, thyme, dry mustard, and rosemary. Cook for 7 minutes, stirring frequently. Remove from heat, stir in the parsley and celery leaves, then pour this mixture into the bowl with the dried bread. Mix well and allow to cool for 5 minutes.
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In a large measuring cup or bowl, combine the beaten eggs and chicken stock. Pour over the bread mixture in two separate installments, letting the first portion soak in before adding the second.
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Take the buttered muffin tin from the refrigerator. Using an ice cream disher or a large spoon, scoop about 5 1/2 ounces (about 150 grams) of the mixture into your hand, gently squeeze to shape into a ball, and place it in a muffin cup. Repeat until all cups are filled. If there’s any mixture left, distribute it among the cups.
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Cut a 24-inch piece of aluminum foil and spray the dull side with no-stick spray. Cover the muffin tin tightly with the foil, coated side down, and refrigerate overnight or up to two days.
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When you’re ready to bake, heat your oven to 350°F (175°C). Once it’s hot, remove the muffin tin from the fridge and place it directly onto the middle rack of the oven. Bake for 20 minutes, then carefully remove the foil and bake for an additional 35 minutes, until the muffins are deeply browned and crisp.
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After baking, allow the muffins to cool for at least 15 minutes on a trivet or stovetop. To release them, gently loosen the edges of the muffins using a small offset spatula or butter knife.
How to Serve Holiday Dressing Muffins
These muffins are perfect warm from the oven, but they can also be served at room temperature. Arrange them on a festive platter for a lovely presentation. Pair with cranberry sauce for a sweet-tart contrast or serve alongside roast turkey or chicken for the ultimate holiday experience. You can also enjoy them as a snack any time of year!
Expert Tips for Holiday Dressing Muffins
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Use Stale Bread: Using stale bread works best, as it absorbs more liquid and flavors. If your bread is fresh, you can toast it in the oven for a few extra minutes until dried out.
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Flavor Variations: Feel free to mix in different herbs or even diced vegetables like bell peppers or carrots for added flavor and texture!
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Make-Ahead Option: Preparing these muffins ahead of time makes your holiday cooking less stressful. Just bake them right before serving for that fresh-from-the-oven taste.
Holiday Dressing Muffins FAQs
Can I freeze Holiday Dressing Muffins?
Yes! You can freeze baked muffins for up to three months. Just make sure they’re completely cooled before placing them in a freezer-safe container.
How do I store leftover muffins?
Store any leftovers in an airtight container in the refrigerator for up to three days. They also warm up nicely in the oven or microwave!
Can I substitute the sausage with a vegetarian option?
Absolutely! Use plant-based sausage or even omit it altogether and add more vegetables or nuts for texture.
You’ll fall in love with these Holiday Dressing Muffins just as countless others have. Their savory flavors and delightful texture make them a hit during any occasion, especially during the holiday season. Be sure to give this recipe a try, and share these little bites of joy with family and friends! Happy cooking!
Holiday Dressing Muffins
These delightful muffins bring the classic flavors of traditional stuffing into a portable form, perfect for gatherings and cozy dinners.
Main Ingredients
- 20 ounces bread (ciabatta, French bread, or a mixture), torn into 1-inch pieces ((570 g))
- 1 stick room temperature unsalted butter, divided ((4 ounces, 113 g))
- 8 ounces bulk breakfast sausage (or ground turkey sausage) ((227 g))
- 2 1/2 cups chopped yellow onion ((about 2 medium onions, 300 g))
- 2 1/2 cups chopped celery ((about 5 stalks, 300 g))
- 1 1/2 teaspoons kosher salt ((9 g))
- 1 teaspoon rubbed sage ((2 g))
- 1/4 teaspoon dried thyme ((0.5 g))
- 1 1/2 teaspoons freshly ground black pepper ((9 g))
- 1/2 teaspoon dry mustard ((we like Coleman’s, 2 g))
- 2 teaspoons minced fresh rosemary ((2 g))
- 1 1/4 cups chopped fresh parsley ((about 1 bunch, 60 g))
- 1/4 cup chopped celery leaves ((15 g))
- 4 large eggs, beaten
- 2 1/2 cups chicken stock ((600 ml))
Preparation
- Grease the cups of a 12-inch muffin tin with 1 tablespoon of the butter and refrigerate for at least an hour.
- Preheat the oven to 250°F (120°C), spread the bread pieces on two half sheet pans and bake for 1 hour, switching the pans halfway through. The bread should be crisp and dried but not browned.
- Set the dried bread aside in a large mixing bowl.
Cooking
- In a 12-inch cast-iron skillet, cook the sausage over medium-high heat until browned, about 6 minutes.
- Melt the remaining butter in the skillet, then add chopped onion, celery, salt, pepper, sage, thyme, dry mustard, and rosemary. Cook for 7 minutes, stirring frequently.
- Remove from heat, stir in parsley and celery leaves, then pour mixture into the bowl with the dried bread. Mix well and allow to cool for 5 minutes.
- In a large measuring cup, combine beaten eggs and chicken stock, then pour over the bread mixture in two installments to allow soaking.
- Scoop about 5 1/2 ounces of the mixture, shape it into a ball, and place it in a muffin cup. Repeat until all cups are filled.
- Cover muffin tin with aluminum foil and refrigerate overnight or up to two days.
- When ready to bake, preheat oven to 350°F (175°C). Bake for 20 minutes covered, then remove the foil and bake for an additional 35 minutes until deeply browned.
- Allow muffins to cool for at least 15 minutes on a trivet or stovetop before releasing them from the muffin tin.
Using stale bread works best for absorption. Prepare ahead of time for less stress. Freeze for up to three months.
