Go Back

Three Bread Stuffin' Muffins

Individual servings of stuffing made with three varieties of bread for a flavorful twist on a holiday classic.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 14 -16 muffins
Author by Heather of Kitchen Concoctions: www.kitchen-concoctions.com


  • 4 cups corn bread cubed
  • 4 cups French bread cubed
  • 4 cups whole wheat bread cubed
  • 3 tablespoons butter
  • 1 medium yellow onion diced
  • 3 ribs celery diced
  • 3 cloves garlic minced
  • ¼ cup chopped fresh parsley
  • 2 teaspoons poultry seasoning
  • ½ teaspoon each salt and black pepper
  • 2 - 3 cups chicken broth
  • 2 eggs whisked


  1. Preheat oven to 350 degrees F. Generously butter or spray with cooking spray, two standard size muffin tins. Set aside.
  2. Place cubed bread on a baking sheet and bake in preheated 350 degree F oven for 12-15 minutes, or until lightly browned.
  3. Remove bread cubes from oven and place in a large mixing bowl. Set aside.
  4. Meanwhile, melt butter in a large skillet over medium-high heat. Add onions and cook until translucent, about 5-7 minutes. Add celery and cook for an additional 5 minutes. Add garlic and cook for 1 minute.
  5. Add sauteed vegetables to bread mixture in bowl. Stir in chopped parsley, poultry seasoning, salt and black pepper. Stir to combine.
  6. Add whisked eggs and enough broth until bread mixture is moistened but not wet. Mix well.
  7. Spoon stuffing mixture into prepared muffin tin. Bake in a preheated 350 degree F oven for 15-20 minutes or until center is firm and muffins are golden brown. Serve warm or room temperature.
  8. NOTE: Stuffing mixture can be made up to 24 hours in advance.