Introduction

Oh, the holidays! The hustle and bustle, the joy, and of course, the delicious food. If you’re anything like me, you dream of that perfect Thanksgiving dinner, but the thought of all the prep can be a little overwhelming. What if I told you there’s a way to capture all those comforting, savory flavors of turkey and stuffing in a super cute, incredibly easy, and oh-so-memorable bite? Yep, these Muffin Tin Turkey & Stuffing Cups with Gravy are about to become your new holiday best friend. They’re a total game-changer, perfect for busy cooks and guaranteed to impress!

Why You’ll Love This Recipe

Fast: Way quicker than a whole turkey and traditional stuffing!
Easy: Seriously, even beginner cooks can whip these up with confidence.
Giftable: Imagine a cute container of these for a neighbor or friend – pure thoughtfulness!
Crowd-pleasing: Everyone loves them, from the little ones to the pickiest eaters.

Ingredients

Let’s gather up everything you need for these delightful little bites. Don’t worry, it’s all pretty standard stuff you can find at your local grocery store!

For the Creamy Gravy:

2 tablespoons butter: The base for our rich gravy.
1/2 pound sausage (Italian or breakfast sausage): Adds a wonderful savory depth and a little kick. I love using a good Italian sausage for that herby flavor!
2 tablespoons all-purpose flour: This is our thickener, making the gravy nice and luscious.
1 1/2 cups milk: Whole milk gives the creamiest results, but 2% works too.
1/4 teaspoon cayenne pepper: Just a whisper of heat to make things interesting. You can totally skip this if you’re sensitive to spice.
Salt and black pepper to taste: The essential seasonings!

For the Savory Stuffing Muffins:

5 tablespoons butter, divided: We’ll use some to sauté our veggies and some to add richness to the stuffing.
1 onion, chopped: The sweet foundation of our stuffing.
2 stalks celery, chopped: For that classic stuffing aroma and crunch.
1/2 teaspoon poultry seasoning: This is your secret weapon for that authentic holiday flavor.
Salt and black pepper to taste: Don’t forget to season as you go!
1 1/2 cups chicken or turkey broth: This is what brings all those delicious flavors together and moistens the bread.
6 cups bread cubes or stuffing mix: You can buy a bag of stuffing mix, or I love to use day-old bread, cubed and dried out a bit for extra texture.
2 tablespoons chopped fresh parsley: For a burst of freshness and color.
1 teaspoon chopped fresh sage: Sage is a must for that unmistakable Thanksgiving taste!
1 teaspoon chopped fresh thyme: Another classic herb that just sings with turkey.
2 large eggs, lightly beaten: These act as a binder, helping our stuffing cups hold their shape.

How to Make It

Alright, let’s get our hands a little messy and create some magic in the kitchen! It’s easier than you think.

First, Let’s Whip Up That Luscious Gravy:

Grab a medium saucepan and melt your butter over medium heat.
Toss in your sausage and cook it up until it’s beautifully browned, breaking it apart with your spoon as it cooks.
Carefully drain off any excess fat. We don’t need all of that!
Now, whisk in the flour and let it cook for just about 1 minute. This helps get rid of that raw flour taste.
Slowly, and I mean slowly, whisk in the milk. Keep whisking until it’s all smooth and lovely.
Bring the mixture to a gentle simmer, stirring constantly. You’ll see it start to thicken up into a gorgeous gravy.
Stir in your cayenne pepper, salt, and black pepper. Taste it and adjust the seasonings if you need to. Set this glorious gravy aside to keep warm.

Now for Those Adorable Stuffing Muffins:

Get your oven preheated to 375°F (190°C). While it’s heating, give your muffin tin a good greasing. This is key to easy pop-outs!
Melt 3 tablespoons of your butter in a large skillet over medium heat.
Add your chopped onion and celery. Sauté them until they’re nice and softened, about 5 to 7 minutes. You want them tender but not mushy.
Stir in your poultry seasoning, salt, and pepper. Give it a quick mix.
Pour in the chicken or turkey broth and bring it all to a gentle simmer.
In a big bowl, combine your bread cubes or stuffing mix, fresh parsley, sage, and thyme. Give it a good toss.
Now, pour that hot broth mixture right over the bread. Toss everything together until the bread is nicely moistened.
Gently stir in your lightly beaten eggs and the remaining 2 tablespoons of melted butter. Make sure everything is well combined.
Spoon this delightful stuffing mixture evenly into your prepared muffin cups. Don’t overfill them, just fill them up nicely.
Bake for 20 to 25 minutes, or until they’re golden brown and wonderfully heated through.
Serve these warm, straight from the oven, with a generous drizzle of that amazing gravy you made. Pure comfort food bliss!

Substitutions & Additions

Feeling creative? Or maybe you’re missing an ingredient? No worries! Here are some fun ways to customize these:

Sausage Swap: If you’re not a fan of sausage, you can use finely chopped cooked turkey or chicken for a more traditional flavor.
Veggie Power: Feel free to add other veggies like finely diced carrots, mushrooms, or bell peppers when you’re sautéing the onion and celery.
Herb Garden: Don’t have fresh herbs? Use dried herbs, but remember to use less (about 1/3 of the amount called for fresh) and add them with the broth.
Bread Choices: Any sturdy bread works! Sourdough, challah, or even cornbread can add a fun twist. Just make sure it’s dried out a bit so it doesn’t get mushy.
Cheesy Goodness: Stir in some shredded cheddar, Monterey Jack, or Parmesan cheese into the stuffing mixture for an extra layer of flavor.

Tips for Success

A few little pointers to make sure your stuffing cups turn out perfectly every single time:

Don’t Overcrowd the Muffin Tin: Make sure you’re not cramming too much stuffing into each cup. They need a little room to bake evenly.
Grease is Your Friend: I can’t stress this enough – grease your muffin tin really well! This prevents sticking and makes for beautiful, intact cups.
Prep Ahead: You can chop all your veggies a day in advance and store them in an airtight container in the fridge. You can even mix the dry stuffing ingredients together ahead of time.
Bread Texture Matters: For the best stuffing cups, use bread that’s a day or two old and slightly dried out. If your bread is fresh, you can spread it on a baking sheet and pop it in a low oven for about 10 minutes to help it dry out.

How to Store It

Leftovers? Lucky you! Here’s how to keep these goodies fresh:

Once cooled completely, store the stuffing cups and gravy separately in airtight containers in the refrigerator.
They should stay delicious for up to 3-4 days.
To reheat, you can warm the stuffing cups in the oven at 350°F (175°C) until heated through, or in the microwave. Gently warm the gravy on the stovetop or in the microwave.

FAQs

Can I make these ahead of time for a party?

Absolutely! You can bake the stuffing cups a day in advance, let them cool, and then store them in the refrigerator. Reheat them in the oven just before serving. You can also make the gravy a day ahead and gently reheat it on the stove.

What if I don’t have poultry seasoning?

No problem! You can create your own blend with dried sage, thyme, rosemary, and marjoram. A good starting point is about 1 teaspoon sage, 1/2 teaspoon thyme, and a pinch of rosemary and marjoram.

Can I make these vegetarian?

Yes! Simply omit the sausage from the gravy and use vegetable broth instead of chicken or turkey broth. You might want to add a bit more seasoning to the gravy to compensate for the lack of sausage flavor.

Muffin Tin Turkey & Stuffing Cups

Capture all those comforting, savory flavors of turkey and stuffing in a super cute, incredibly easy, and oh-so-memorable bite. These Muffin Tin Turkey & Stuffing Cups with Gravy are a total game-changer, perfect for busy cooks and guaranteed to impress!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Servings 12 muffin cups

Equipment

Muffin tin greased
Medium saucepan
Large skillet
Large bowl

Ingredients

For the Creamy Gravy

2 tablespoons butter The base for our rich gravy.
0.5 pound sausage Italian or breakfast sausage; Adds a wonderful savory depth and a little kick.
2 tablespoons all-purpose flour Our thickener, making the gravy nice and luscious.
1.5 cups milk Whole milk gives the creamiest results, but 2% works too.
0.25 teaspoon cayenne pepper Just a whisper of heat; can be skipped.
to taste salt and black pepper The essential seasonings!

For the Savory Stuffing Muffins

5 tablespoons butter, divided Some to sauté veggies, some for richness.
1 onion, chopped The sweet foundation of our stuffing.
2 stalks celery, chopped For that classic stuffing aroma and crunch.
0.5 teaspoon poultry seasoning Your secret weapon for that authentic holiday flavor.
to taste salt and black pepper Don't forget to season as you go!
1.5 cups chicken or turkey broth Brings flavors together and moistens the bread.
6 cups bread cubes or stuffing mix Day-old bread, cubed and dried out works well.
2 tablespoons chopped fresh parsley For a burst of freshness and color.
1 teaspoon chopped fresh sage A must for that unmistakable Thanksgiving taste!
1 teaspoon chopped fresh thyme Another classic herb that sings with turkey.
2 large eggs, lightly beaten Act as a binder, helping stuffing cups hold their shape.

Instructions

Grab a medium saucepan and melt your butter over medium heat.
Toss in your sausage and cook it up until it's beautifully browned, breaking it apart with your spoon as it cooks.
Carefully drain off any excess fat. We don't need all of that!
Now, whisk in the flour and let it cook for just about 1 minute. This helps get rid of that raw flour taste.
Slowly, and I mean slowly, whisk in the milk. Keep whisking until it's all smooth and lovely.
Bring the mixture to a gentle simmer, stirring constantly. You'll see it start to thicken up into a gorgeous gravy.
Stir in your cayenne pepper, salt, and black pepper. Taste it and adjust the seasonings if you need to. Set this glorious gravy aside to keep warm.
Get your oven preheated to 375°F (190°C). While it's heating, give your muffin tin a good greasing. This is key to easy pop-outs!
Melt 3 tablespoons of your butter in a large skillet over medium heat.
Add your chopped onion and celery. Sauté them until they're nice and softened, about 5 to 7 minutes. You want them tender but not mushy.
Stir in your poultry seasoning, salt, and pepper. Give it a quick mix.
Pour in the chicken or turkey broth and bring it all to a gentle simmer.
In a big bowl, combine your bread cubes or stuffing mix, fresh parsley, sage, and thyme. Give it a good toss.
Now, pour that hot broth mixture right over the bread. Toss everything together until the bread is nicely moistened.
Gently stir in your lightly beaten eggs and the remaining 2 tablespoons of melted butter. Make sure everything is well combined.
Spoon this delightful stuffing mixture evenly into your prepared muffin cups. Don't overfill them, just fill them up nicely.
Bake for 20 to 25 minutes, or until they're golden brown and wonderfully heated through.
Serve these warm, straight from the oven, with a generous drizzle of that amazing gravy you made. Pure comfort food bliss!

Notes

Prep ahead: chop veggies a day in advance and store in an airtight container. Mix dry stuffing ingredients ahead of time. Bread texture matters: use day-old bread or dry fresh bread in a low oven for 10 minutes.