Best 5 Gravy Stuffed Stuffing Muffins Recipes

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Prepare to be wowed by these delectable Gravy Stuffed Stuffing Muffins, an extraordinary culinary creation that seamlessly blends savory flavors and textures into one irresistible bite. These muffins are not your ordinary side dish; they are a symphony of flavors that will leave you craving more. Dive into a delightful journey as we explore the secrets behind this remarkable dish.

At the heart of these muffins lies a moist and fluffy stuffing, expertly crafted with a blend of seasoned bread cubes, aromatic herbs, and a hint of tangy cranberry. Generously stuffed within each muffin is a rich and flavorful gravy, boasting a savory depth that tantalizes the taste buds. But the indulgence doesn't stop there. A crispy outer layer, achieved through a perfect balance of butter and breadcrumbs, adds a satisfying crunch that perfectly complements the tender interior.

But that's not all. This recipe offers three enticing variations to suit every palate. The Classic Gravy Stuffed Stuffing Muffins provide a timeless foundation, while the Turkey Gravy Stuffed Stuffing Muffins elevate the experience with a distinctly poultry-forward flavor. For those who prefer a vegetarian option, the Mushroom Gravy Stuffed Stuffing Muffins offer a hearty and flavorful alternative.

These Gravy Stuffed Stuffing Muffins are not just a side dish; they are a culinary masterpiece that deserves a spot on your table. Whether you're hosting a holiday feast or simply craving a comforting meal, these muffins will steal the show. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you utterly satisfied.

Here are our top 5 tried and tested recipes!

STUFFING MUFFINS



Stuffing Muffins image

Stuffing is a traditional Thanksgiving accompaniment to the turkey, but turning stuffing into muffins helps them hold their own on the holiday table -- with or without the bird. This recipe for stuffing muffins comes from reader Ilene Godofsky of Queens, who writes the Colorful Kitchen food blog. (Ms. Godofsky's vegan pumpkin double-chocolate brownies make the blog worth the visit!) We like this fresh take on stuffing, and the fact that you can serve these muffins on their own, or top with two of our other favorite side dishes -- mashed potatoes and gravy.

Provided by Tara Parker-Pope

Time 1h15m

Yield 12-18 Mini muffins (depending on pan)

Number Of Ingredients 11

8 cups bread cubes (about 1 loaf)
3 tablespoons vegan butter
1 medium onion, diced
4 cloves garlic, minced
1 ½ cups celery, diced
1 tablespoon ground flax seed
1 teaspoon thyme
1 teaspoon rosemary
salt and pepper to taste
2½ - 3 cups vegetable broth
oil to grease muffin tin

Steps:

  • Preheat oven to 375 degrees. Spread bread cubes out on baking sheet in an even layer. Bake until toasted (about 10 to 15 minutes). Transfer bread to large bowl.
  • Heat the vegan butter in a skillet over medium heat. Once the butter has melted, add the onion, garlic and celery. Cook, stirring often, until the vegetables are very soft, about 10 minutes. Add mixture to bowl with bread cubes.
  • Stir together the ground flax seed and 3 tablespoons warm water in a small bowl. Let sit for 5 minutes to bloom and then add to the bowl with the bread. Add thyme, rosemary, salt and pepper into bowl with bread. Add the vegetable broth, one cup at a time, and toss together. Allow to absorb for a minute before adding more broth. If the bread is too soggy, do not add the full amount.
  • Lightly grease the mini muffin tin. Spoon mixture into each spot, packing it down and filling it slightly above the top. Bake for 18 to 20 minutes, until edges are browned. Remove from oven and let sit until cool enough to handle.

Nutrition Facts : @context http, Calories 112, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 210 milligrams, Sugar 2 grams, TransFat 0 grams

SAUSAGE AND GRAVY STUFFIN' MUFFINS RECIPE BY TASTY



Sausage And Gravy Stuffin' Muffins Recipe by Tasty image

Here's what you need: nonstick cooking spray, olive oil, breakfast sausage, McCormick® Rubbed Sage, red pepper flakes, kosher salt, Stuffin' Muffins Base, large eggs, McCormick® Turkey Gravy Mix, cold water

Provided by McCormick

Categories     Breakfast

Yield 12 servings

Number Of Ingredients 10

nonstick cooking spray, for greasing
1 tablespoon olive oil
1 lb breakfast sausage
½ teaspoon McCormick® Rubbed Sage
½ teaspoon red pepper flakes
kosher salt, to taste
1 batch Stuffin' Muffins Base
2 large eggs
1 oz McCormick® Turkey Gravy Mix
1 cup cold water

Steps:

  • Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray.
  • Heat the olive oil in a medium pan over medium heat. Add the breakfast sausage, McCormick® Rubbed Sage, and red pepper flakes and cook, breaking up the meat into small pieces, until browned and cooked through, 6-8 minutes. Pour off any excess grease, then season with salt to taste.
  • Add the sausage to the stuffing base and stir to combine. Fold in the eggs until incorporated.
  • Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
  • Bake the stuffing cups for 30-35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
  • While the stuffing muffins cool, add the McCormick® Gravy Mix to a small saucepan. Pour in the water, whisking constantly to prevent lumps from forming. Turn the heat to medium and cook, stirring frequently, until the gravy comes to a boil. Reduce the heat to low and simmer for 1 minute. Remove the pot from the heat and let sit for 3-5 minutes, until slightly thickened.
  • Spoon the gravy over the sausage stuffin' muffins and serve warm.
  • Enjoy!

Nutrition Facts : Calories 184 calories, Carbohydrate 5 grams, Fat 13 grams, Fiber 0 grams, Protein 8 grams, Sugar 3 grams

STUFFIN' MUFFINS



Stuffin' Muffins image

If you love stuffing, you won't be able to get enough of these fun muffin cups that make use of not only leftover stuffing but also green beans, turkey, mashed potatoes, cheddar and gravy. It's a taste of Thanksgiving in every bite! -Pauline Porterfield, Roxboro, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 6

2 cups cooked stuffing
1 cup cooked cut green beans
1 cup chopped cooked turkey
1 cup mashed potatoes
1/4 cup shredded cheddar cheese
1 cup turkey gravy

Steps:

  • Preheat oven to 425°. Press stuffing onto bottoms of 8 greased muffin cups. Layer with beans and turkey. In a small bowl, combine mashed potatoes and cheese; spoon over turkey., Bake 15 minutes. Reduce oven setting to 350°. Bake 15-20 minutes longer or until potatoes begin to brown. Let stand 10 minutes. Run a knife around sides of muffin cups to remove muffins. Serve with gravy.

Nutrition Facts : Calories 370 calories, Fat 18g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 1047mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.

SAUSAGE STUFFING MUFFINS



Sausage Stuffing Muffins image

This recipe puts stuffing into a muffin form for a special presentation. I made these when I cooked my first Thanksgiving dinner. You can also bake the stuffing in a greased baking dish.-Tricia Bibb, Hartselle, Alabama

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 1-1/2 dozen.

Number Of Ingredients 13

1 pound bulk pork sausage
4 celery ribs, chopped
2 medium onions, chopped
1/4 cup butter, cubed
1 package (14 ounces) crushed corn bread stuffing
2 medium apples, peeled and chopped
1 package (5 ounces) dried cranberries
1 cup chopped pecans
1 teaspoon salt
1 teaspoon pepper
2 to 3 cups reduced-sodium chicken broth
2 large eggs
2 teaspoons baking powder

Steps:

  • Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl; set aside. , In same skillet, saute celery and onions in butter until tender. Transfer to bowl; add stuffing, apples, cranberries, pecans, salt and pepper. Stir in enough broth to reach desired moistness. Whisk eggs and baking powder; add to stuffing mixture., Spoon into 18 greased muffin cups. Bake 20-25 minutes or until lightly browned. Cool 10 minutes. Run a knife around edges of muffin cups to loosen. Serve immediately. Freeze option: Freeze cooled stuffing muffins in resealable plastic bags. To use, partially thaw in refrigerator overnight. Place muffins on greased baking sheets, cover with foil and reheat in a preheated 375° oven for 6-10 minutes or until heated through.

Nutrition Facts : Calories 258 calories, Fat 14g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 625mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein.

APPLE AND ONION STUFFIN' MUFFINS



Apple and Onion Stuffin' Muffins image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 40m

Yield 12 muffins

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 stick butter, softened
1 fresh bay leaf, available in produce department
4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
1 medium to large yellow skinned onion, chopped
3 McIntosh apples, quartered and chopped
Salt and pepper
2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley leaves
8 cups cubed stuffing mix (recommended: Pepperidge Farm)
2 to 3 cups chicken stock, available in paper containers on the soup aisle

Steps:

  • Preheat oven to 375 degrees F.
  • Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.
  • Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your muffins.
  • Make sure your stuffing is well-seasoned. You can use a variety of herbs and spices to flavor your stuffing, such as sage, thyme, rosemary, garlic, and onion.
  • Don't overstuff the muffin tins. This will prevent the muffins from rising properly.
  • Bake the muffins until they are golden brown and a toothpick inserted into the center comes out clean. This will ensure that the muffins are cooked through, but not dry.
  • Serve the muffins warm with gravy. This is the best way to enjoy these delicious and savory muffins.
  • Conclusion:

    Gravy-stuffed stuffing muffins are a delicious and easy-to-make side dish that is perfect for any occasion. They are made with a combination of stuffing, gravy, and spices, and are then baked until golden brown. These muffins are perfect for serving at Thanksgiving, Christmas, or any other holiday gathering. They are also a great way to use up leftover stuffing.

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