Name: Gravy-Stuffed Stuffing Muffins for Cozy Holiday Feasting
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup diced onion; 1 cup diced celery; 2 tablespoons butter; 1 teaspoon dried sage; 1 teaspoon thyme; 8 cups cubed day-old bread; 2 beaten eggs; 1/2 cup melted butter; 1 to 1 1/4 cups warm gravy (reserve 1/2 cup); Salt and pepper to taste

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I love the cozy contrast of crisp bread and warm gravy in these Gravy-Stuffed Stuffing Muffins for Cozy Holiday Feasting — each bite is a mini comfort-food surprise. I’ve made them for holiday sides and weeknight leftovers, and they always disappear fast when I bring a hot tray to the table. They pair wonderfully with flaky biscuits like these spiced butternut squash biscuits for a full seasonal spread.

Why Make This Recipe

Portable, individual servings make buffet-style entertaining easy and mess-free.
Crispy exterior and saucy center give a satisfying texture contrast in every bite.
Uses leftover stuffing and gravy so it’s a great reduce-waste, budget-friendly recipe.
Easy to scale: double the batch for a crowd or halve it for a small family.
Personal insight: I love that the gravy center stays warm longer than loose gravy, so guests can enjoy hot sauce in each portion without a big gravy boat.

Recipe Overview

Prep time: 20 minutes (plus optional time to make or warm gravy)
Cook time: 20–25 minutes
Total time: 40–50 minutes
Servings: 12 muffins (1–2 per person as a side)
Difficulty: Easy
Method: Sauté aromatics, mix with day-old bread and binder (eggs/gravy), pack into a greased 12-cup muffin tin, create wells and fill with thick gravy, then bake at 375°F (190°C) until crisp and heated through.

My Experience Making This Recipe

I tested this several times to get the moisture balance right: too much gravy makes them collapse, too little leaves the center dry. The trick I learned was using warm, slightly thick gravy and sealing it with a thin top layer of stuffing; that protects the pocket while baking.

How to Make Gravy-Stuffed Stuffing Muffins for Cozy Holiday Feasting

Start by sautéing 1 cup diced onion and 1 cup diced celery in 2 tablespoons butter until translucent, then stir in 1 teaspoon dried sage and 1 teaspoon thyme. In a large bowl, combine 8 cups cubed day-old bread, the sautéed vegetables, 2 beaten eggs, 1/2 cup melted butter, 1 to 1 1/4 cups warm gravy (reserve 1/2 cup), and salt/pepper to taste. Press 1/3 cup of the stuffing mixture into each greased muffin cup to form a shell, make a shallow well, spoon about 1 tablespoon of thick gravy into each well, then top with a light layer of stuffing to seal. Bake at 375°F (190°C) for 20–25 minutes until tops are golden and the edges are crisp.

Expert Tips for Success

Use day-old or lightly toasted bread (about 8 cups) so the crumbs hold structure and won’t turn gummy.
Warm the gravy to body temperature and thicken slightly (simmer 2–3 minutes) so it won’t immediately soak into the bread. For thicker gravy, whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir into simmering gravy.
Pack firmly but not tamped solid; pressing removes large air pockets but keeps some structure so steam can escape and the exterior crisps.
Grease the muffin tin well or use silicone cups to prevent sticking; a cookie scoop gives even portions.
If using store-bought stuffing mix, loosen it with an extra beaten egg or 1/4 cup broth to ensure cohesion.

(Also useful background on warming broths and stocks can be found in this mulligatawny soup article that talks about flavor-building liquids.)

How to Serve Gravy-Stuffed Stuffing Muffins for Cozy Holiday Feasting

Serve 1–2 muffins per person alongside carved turkey or roast for a tidy holiday plate.
Drizzle with a little extra gravy or offer a small ramekin of gravy on the side for dunking.
Garnish with chopped fresh parsley or chives and a sprinkle of flaky sea salt for contrast.
Pair with a hearty main or festive pasta like this Christmas Eve lasagna for a comforting holiday menu.

Storage and Reheating Guide

Refrigerate: Store cooled muffins in an airtight container for up to 3 days.
Freeze: Place cooled muffins on a tray to freeze solid, then transfer to freezer bags for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat (oven): Preheat to 350°F (175°C), cover with foil and heat 12–15 minutes; remove foil last 5 minutes to re-crisp edges.
Reheat (microwave): Microwave 45–60 seconds covered with a damp paper towel, then crisp in a 375°F toaster oven for 4–6 minutes to restore texture.

Recipe Variations

Gluten-free: Use gluten-free bread and a GF gravy; reduce added liquid slightly since GF bread can absorb differently.
Dairy-free: Replace butter with olive oil or dairy-free margarine and use dairy-free gravy.
Sausage-stuffed: Brown 8 oz sausage and fold into the stuffing for extra savory depth.
Cranberry-apple twist: Fold 1/2 cup finely chopped tart apple and 1/3 cup dried cranberries into the stuffing for a sweet-savory holiday note.

Nutritional Highlights

Comforting carbs from bread provide energy; eggs add binding protein.
Watch sodium: store-bought gravy and seasoned stuffing can be high in salt — use low-sodium broths or gravies when possible.
Allergen info: contains gluten (bread), eggs, and likely dairy (butter/gravy); adapt as noted above for allergies. Aim for 1 muffin as a serving size when balancing a plate.

Troubleshooting Common Issues

Soggy centers: usually from too much loose gravy or underbaking. Fix by reducing added gravy by 1/4 cup and bake until golden; thicken gravy before filling.
Muffins collapse: over-moist mixture or insufficient binding. Add an extra beaten egg or a few tablespoons of breadcrumbs to absorb moisture.
Sticking to pan: use a nonstick spray and cool 5–10 minutes before removing, or line with silicone cups.

Frequently Asked Questions

Q: Can I assemble these ahead and bake later?
A: Yes — assemble and cover in the fridge for up to 24 hours before baking. For longer storage, freeze assembled, unbaked muffins on a tray, then transfer to a bag; bake from frozen at 375°F, adding 8–10 minutes to the bake time.

Q: What’s the best gravy consistency to use?
A: Aim for a thick, spoonable gravy—similar to pancake-batter thickness or slightly thicker. If it’s too thin it soaks in; if too thick, it won’t distribute flavor. Thicken with a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) stirred into simmering gravy.

Q: How many muffins should I plan per guest?
A: Plan 1–2 muffins per person as a side. For people who love stuffing, assume 2. For buffets with many sides, 1 per person is often enough.

Q: Can I make these vegetarian?
A: Absolutely. Use vegetable stock and a mushroom-based or commercial vegetarian gravy. Add sautéd mushrooms or roasted root vegetables for savory depth and texture.

Conclusion

For a full recipe and step-by-step photos, check out Easy Gravy-Stuffed Stuffing Muffins for Delicious Holiday Feasts — it’s a helpful complement to the tips above and a great quick reference when you’re baking for guests.

Gravy-Stuffed Stuffing Muffins for Cozy Holiday Feasting