I reheat the stuffing muffins in a preheated 375°F oven for 15 to 20 minutes to crisp them up. Actually, the crispy edges are the best part for me!

5. Mix and Assemble: Pour the wine-stock mixture into the bowl with the bread mixture. Let it cool slightly, then stir in the beaten eggs, thyme, and 1 cup of shredded cheese.

Make sure to pack the stuffing in tight so that the muffins won't fall apart. Bake for 25-30 minutes, or until the tops are browned. Allow to cool in the muffin tins for 5 minutes.

Lori McCarthy's stuffing baked in a glass dish and standard muffin tins for Thanksgiving. Lori McCarthy "I can't even wait for this to cool," my mom laughed as she took a bite of one of her ...

Preparation time is 35 minutes, start to finish. Makes 12 muffins. Ingredients 1 tablespoon butter 1 1/2 cups chopped yellow onion 1 1/2 cups chopped celery 8-ounce package corn bread stuffing mix ...

Chef notes. This super-speedy Thanksgiving dressing is double-quick in that it is quickly baked in muffin tins and uses store-bought, packaged salad croutons (NOT stuffing mix) eliminating the ...

I reheat the stuffing muffins in a preheated 375°F oven for 15 to 20 minutes to crisp them up. Actually, the crispy edges are the best part for me!

Golden Stuffing Muffins. For an interesting change of pace, sauté 1 cup finely diced carrot, 1 cup finely diced sweet potato and 2 cups finely diced butternut squash in a bit of oil until tender.

Cornbread stuffing muffins: Make stuffing as you normally would, then pack it into muffin tins and bake in this recipe from A Spicy Perspective, which yields savory finger foods great for any time ...

These savory muffins offer the essence of traditional stuffing in a bite-sized, portable form with a crispy exterior.