I Tried Rachael Ray’s "Stuffin’ Muffins," and I'll Never Make Regular Stuffing Again

I suppose I should consider myself blessed that the biggest family argument that erupts over the holidays is usually about who gets the last of the crisp edges from the stuffing. What can I say? Our family doesn’t devour drama; we thrive on carbs.

This past holiday season, however, I discovered Rachael Ray’s Stuffin’ Muffins, and now our family has no more arguments. If you’ve never made these, they’re exactly what they sound like. Rather than baking the stuffing in a large casserole dish, the mixture is compressed, mounded into a standard muffin pan, and baked. The tops and edges are wonderfully crisp and the interiors are soft, moist, and bursting with flavor.

We have already started our family’s annual holiday email chain to coordinate this year’s events, and the No. 1 question everyone is most concerned about is whether I can make a double batch of Stuffin' Muffins. Needless to say, I don’t think traditional stuffing will ever make an appearance again.

Why I Love Rachael Ray's Stuffin' Muffins

Aside from the glorious aforementioned crispy tops and edges that make these stuffin’ muffins truly irresistible, they’re also downright adorable and wonderfully portable for easy serving. No extra serving utensils are required; just arrange them on a serving tray and watch them disappear.

The flavor is also stellar. While I suppose you could use a plain, traditional stuffing recipe to make these, I love that Rachael’s recipe is loaded with mix-ins, such as tart apples, crunchy celery, poultry seasoning, and plenty of fresh parsley. These added ingredients break up what could otherwise be a doughy mass of soggy bread. Instead, it's loaded with texture and holiday flavors.

I’ve served these Stuffin' Muffins with a classic Thanksgiving turkey dinner; glazed ham; pot roast; and more. They’re perfect with just about any comfort food meal.

Tips for Making This Twist on Stuffing

Don’t think for a minute that Stuffin' Muffins are just for the holidays. They’re too good to enjoy only once or twice a year. Rest assured, I’ve been whipping up batches throughout the year to perfect them for this year’s upcoming holiday season. Here’s what I’ve learned:

• Mind the moisture: This recipe calls for two to three cups of chicken stock. In my experience, 2 cups is plenty, and sometimes a bit too much. I highly recommend starting with 1 cup of broth and then gradually adding additional broth, just until the stuffing mixture is moist. If you add too much moisture, the muffins won’t hold together or get those coveted crisp edges.
• Add fresh herbs: For added freshness, I’ll often add a tablespoon of finely chopped fresh rosemary, thyme, or sage to the stuffing. 
• Other mix-ins: As mentioned, you can really transform any stuffing recipe into these muffins. If your go-to has crumbled cooked sausage, sweet potatoes, butternut squash, or chopped pecans, go ahead and include those stuffing upgrades here.
• Adding eggs: Eggs are a popular binding agent in stuffing, and if baked properly, these muffins will hold their shape just fine. However, if slightly underbaked, they're prone to falling apart. For added insurance, beat two eggs into the first cup of broth before adding it to the stuffing mixture.