Everyone know the crispy part is the best part of the stuffing. With our Dill and Mushroom Stuffing Muffins (or ‘stuffins’) everyone gets their share of the crispy mushroom stuffing goodness.
Stuffins = Stuffing Muffins
Since the best part of the stuffing is the crispy edges and top, we decided to make stuffing in individual serving-sized portions using a muffin tin. Using a muffin din, rather than a large casserole dish or stuffing a bird, means one, glorious thing: MORE CRUST AND CRISPY BITS.
If you’re not overwhelmed by stuffing crispy bits, you’ll still like these stuffins, because making stuffing in individual portions means that the stuffing cooks up faster than it would in a larger dish. So cooking takes only 20 minutes!
Enjoy Our Mushroom Dill Stuffing Muffins Anytime!
We weren’t roasting a holiday bird, but we were craving stuffing, so we decided to pair our stuffins with a nice mixed green salad. The warm stuffing was a great compliment to the crisp lettuce. I enjoyed the dill and onion flavors of the stuffing so much that I didn’t even need dressing on the salad. Tim opted for ranch, and the creamy sauce worked very well with the flavors of the stuffing.
This dill and mushroom stuffing could be baked in a larger dish or used to stuff a bird. See my notes at the bottom of the recipe for variations.
Everyone know the crispy part is the best part of the stuffing. With our Mushroom Dill Stuffing Muffins (or 'stuffins') everyone gets their share of the crispy mushroom stuffing goodness.
Yield: 12 stuffing muffins
- 1 Tbsp salted butter
- 1 yellow onion, diced
- 8 oz button mushrooms, sliced
- ½ c celery, finely diced
- 2 tsp dill
- ¼ tsp marjoram
- 1 tsp salt
- ¼ tsp ground black pepper
- 8 c stale bread, cut into 1/2- 3/4 " cubes (wheat or rye bread is best)
- 1 - 1 ½ c vegetable broth, warm (low sodium)
- 2 eggs, lightly beaten
- Preheat oven to 325F.
- In a medium skillet, melt butter. Add onions and sauté over medium heat 5 minutes, or until translucent. Add the mushrooms, celery, dill, marjoram, salt, and pepper. Sauté until celery begins to soften.
- Place bread cubes in a large bowl. Pour warm onion mixture over bread cubes. Toss to combine.
- Add vegetable broth, a little at a time, mixing well, until bread is moist. (The amount of broth used will differ depending on how dry your bread cubes are.) The mixture should be moist, but not soggy, and there should be no water pooling at the bottom of your bowl.
- Add the beaten eggs and mix thoroughly.
- Distribute stuffing mixture by the ½ cup into greased muffin tins.*
- Bake for 20 minutes, until the internal temperature reaches 140-160F.
*Alternately, use this mixture to stuff a 10-12 lb bird before roasting, or bake stuffing in a greased, 2.5 qt casserole dish for 1 hour.
This recipe from 2012 was updated in October 2016. We made the stuffins even better! Enjoy!
This is one of the recipes from the early days of Curious Cuisiniere. We’ve updated our pictures since we first made it, but we’ve left the original images here as a fun throwback and shout out to how far we’ve come. Enjoy!