Stuffing Muffins with Cranberry Glaze: 6 Steps to Delicious

A Taste of Holiday Magic in Every Bite

Do you ever find yourself daydreaming about those comforting, familiar flavors of the holidays, even when the calendar says otherwise? That irresistible aroma of sage and herbs, the tender, savory goodness of stuffing… it just instantly transports you to gatherings with loved ones, doesn’t it? Well, what if I told you that you could recapture that magic, that warmth, and that incredible taste in a brand new, delightfully convenient way? Get ready to fall in love with a dish that combines all the best parts of your favorite holiday memories into perfect, portable bites: Stuffing Muffins with Cranberry Glaze.

Why Make This Recipe

These aren’t just any stuffing muffins; they’re a game-changer! Here’s why you’ll be adding this recipe to your regular rotation:

• Portion Perfection: No more wrestling with a large stuffing casserole – these individual muffins offer the ideal serving size every time.
• Convenience Redefined: Perfect for meal prep, potlucks, or a sophisticated appetizer. They’re easy to transport and serve.
• Flavor Fusion: The savory herbs and bread in the stuffing are perfectly complemented by the bright, tangy sweetness of the homemade cranberry glaze.
• Versatile & Adaptable: Easily customize with your favorite additions or dietary preferences.
• A Unique Twist: Stand out from the usual holiday sides with this innovative and utterly delicious presentation.

How to Make Stuffing Muffins with Cranberry Glaze

Let’s dive into creating these amazing Stuffing Muffins with Cranberry Glaze.

Ingredients of Stuffing Muffins with Cranberry Glaze

For the Stuffing Muffins:

• Bread crumbs or day-old bread: (e.g., sourdough, challah, cornbread) – cubed or torn
• Butter: Unsalted
• Onion: Finely diced
• Celery: Finely diced
• Garlic: Minced
• Chicken or Vegetable Broth: Low sodium
• Fresh Herbs: Sage, thyme, rosemary – finely chopped
• Egg: Large, beaten
• Salt: To taste
• Black Pepper: Freshly ground
• Optional Add-ins: Chopped cooked turkey sausage, crumbled turkey, sautéed mushrooms, dried cranberries

For the Cranberry Glaze:

• Fresh or Frozen Cranberries: Whole
• Orange Juice: Freshly squeezed or good quality bottled
• Granulated Sugar: To taste
• Water: If needed, to thin the glaze
• Optional: A pinch of orange zest

Directions of Stuffing Muffins with Cranberry Glaze

For the Stuffing Muffins:

1. Prepare the Bread: If using fresh bread, tear or cube it and let it sit out for several hours, or lightly toast it in the oven to dry it out.
2. Sauté Aromatics: Melt butter in a large skillet over medium heat. Add diced onion and celery. Cook until softened (about 5-7 minutes). Stir in minced garlic. Cook for another minute until fragrant.
3. Combine Ingredients: In a large bowl, combine the dried bread with the sautéed aromatics, fresh herbs, salt, pepper, and any optional add-ins.
4. Moisten and Bind: Gradually pour in the chicken or vegetable broth. Mix gently until the bread is thoroughly moistened but not soggy. Stir in the beaten egg to bind everything together.
5. Fill Muffin Tins: Lightly grease a muffin tin. Firmly spoon the stuffing mixture into each cup. Pack it down gently.
6. Bake: Bake in a preheated oven (e.g., 375°F/190°C) for 20-25 minutes, or until the tops are golden brown and the muffins are heated through.
7. Cool: Let the Stuffing Muffins cool slightly in the muffin tin before transferring to a wire rack.

For the Cranberry Glaze:

1. Simmer Cranberries: In a small saucepan, combine cranberries, orange juice, and sugar. Bring to a simmer over medium heat. Stir occasionally.
2. Cook Until Burst: Continue to simmer for about 8-10 minutes, or until the cranberries have burst and the sauce has thickened. You can gently mash some of the cranberries with the back of a spoon if desired.
3. Strain (Optional): For a smooth glaze, press the mixture through a fine-mesh sieve, discarding the solids. For a slightly rustic glaze, leave it as is.
4. Adjust Consistency: If the glaze is too thick, add a teaspoon of water at a time until desired consistency is reached. Stir in orange zest, if using.
5. Cool Slightly: Allow the glaze to cool slightly before drizzling over your Stuffing Muffins.

How to Serve Stuffing Muffins with Cranberry Glaze

These versatile muffins shine in many roles!

• Elegant Appetizer: Serve warm with a dollop of cranberry glaze and a fresh sprig of rosemary.
• Holiday Side Dish: A perfect individual serving alternative to traditional stuffing.
• Brunch Staple: Pair with eggs, turkey, or a fresh fruit salad.
• Leftover Remix: A fantastic way to repurpose leftover holiday turkey by adding it to the stuffing mixture.

How to Store Stuffing Muffins with Cranberry Glaze

You can freeze the baked stuffing muffins (without the glaze) in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave. You can also freeze the cranberry glaze separately. Both the muffins and the glaze can be prepared 1-2 days in advance. Store the muffins in an airtight container at room temperature or in the refrigerator, and the glaze in a separate airtight container in the fridge. Reheat the muffins gently before serving and warm the glaze slightly for best drizzling consistency.

Tips to Make Stuffing Muffins with Cranberry Glaze

Achieve culinary perfection every time:

• Don’t Over-mix: Over-mixing the stuffing can lead to dense muffins. Mix just until combined.
• Pack Firmly: Gently but firmly pack the stuffing into the muffin tins to help them hold their shape.
• Test for Doneness: A skewer inserted into the center should come out clean and the interior should feel hot.
• Make Ahead: Both the stuffing muffins and the cranberry glaze can be made a day in advance. Store muffins in an airtight container and glaze separately in the refrigerator. Reheat muffins gently before serving.

Variation

Savory Variations

Explore different flavor profiles for your stuffing base:

• Mushroom & Herb: Sauté a variety of wild mushrooms with your aromatics.
• Apple & Turkey Sausage: Add finely diced apple and cooked breakfast turkey sausage for a sweet and savory punch.
• Cornbread Stuffing: Use cornbread crumbs for a southern-inspired twist.
• Vegetarian Delight: Ensure you use vegetable broth and omit any meat products.

Glaze Alternatives

If cranberries aren’t your thing, try these other delicious glazes:

• Maple-Dijon Glaze: Whisk together maple syrup, Dijon mustard, and a touch of apple cider vinegar.
• Savory Herb Butter: Melted butter infused with extra fresh herbs like thyme and chives.

FAQs

Q1: Can I freeze these Stuffing Muffins with Cranberry Glaze?

A1: Yes! You can absolutely freeze the baked stuffing muffins (without the glaze) in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave. You can also freeze the cranberry glaze separately.

Q2: How far in advance can I make the Stuffing Muffins with Cranberry Glaze?

A2: Both the muffins and the glaze can be prepared 1-2 days in advance. Store the muffins in an airtight container at room temperature or in the refrigerator, and the glaze in a separate airtight container in the fridge. Reheat the muffins gently before serving and warm the glaze slightly for best drizzling consistency.

Q3: What kind of bread works best for this Stuffing Muffins with Cranberry Glaze recipe?

A3: Day-old sourdough, challah, white sandwich bread, or even cornbread all work wonderfully. The key is to use slightly stale or dried-out bread so it can absorb the broth without becoming mushy.

Q4: Can I make a vegetarian version of these Stuffing Muffins with Cranberry Glaze?

A4: Absolutely! Simply replace chicken broth with vegetable broth to make delicious vegetarian Stuffing Muffins with Cranberry Glaze. You can also add sautéed mushrooms or plant-based sausage for extra flavor.

Q5: Is the cranberry glaze spicy?

A5: No, the cranberry glaze for these Stuffing Muffins with Cranberry Glaze is not spicy. It’s a bright, tangy, and slightly sweet accompaniment that perfectly balances the savory flavors of the stuffing.

Savory Herb Stuffing Muffins with Tangy Cranberry Glaze

These delightful Savory Herb Stuffing Muffins offer a convenient and delicious way to enjoy classic holiday flavors in individual portions, complemented by a vibrant and tangy cranberry glaze.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 12 muffins

Calories 275 kcal

Equipment

• Baking Sheet
• Large Skillet
• Large Bowl
• 12-Cup Muffin Tin
• Wire Rack
• Small Saucepan
• Fine-Mesh Sieve

Ingredients

  

For the Stuffing Muffins

• 6 cups day-old sourdough bread cubed (about 1 pound)
• 1/2 cup unsalted butter
• 1 large yellow onion finely diced
• 2 stalks celery finely diced
• 3 cloves garlic minced
• 1.5 cups low-sodium chicken or vegetable broth
• 2 tablespoons fresh sage finely chopped
• 1 tablespoon fresh thyme finely chopped
• 1 tablespoon fresh rosemary finely chopped
• 1 large egg beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup cooked turkey sausage chopped (optional)

For the Cranberry Glaze

• 1 cup fresh or frozen cranberries
• 1/2 cup orange juice
• 1/4 cup granulated sugar
• 1 tablespoon water (if needed)
• 1/2 teaspoon orange zest (optional)

Instructions

 

Stuffing Muffins

• If using fresh bread, cube it and bake on a baking sheet at 250°F (120°C) for 15-20 minutes until lightly toasted and dried, then set aside.
• Melt butter in a large skillet over medium heat, then add diced onion and celery and cook for 5-7 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.
• In a large bowl, combine the dried bread cubes, sautéed aromatics, fresh sage, thyme, rosemary, salt, pepper, and optional cooked turkey sausage.
• Gradually pour in 1.5 cups of broth, mixing gently until the bread is moistened, then stir in the beaten egg to bind the mixture.
• Lightly grease a 12-cup muffin tin and firmly spoon the stuffing mixture into each cup, packing it down gently.
• Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the tops are golden brown and the muffins are heated through.
• Let the Stuffing Muffins cool slightly in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool further.

Cranberry Glaze

• While muffins are baking, combine cranberries, orange juice, and sugar in a small saucepan and bring to a simmer over medium heat, stirring occasionally.
• Continue to simmer for 8-10 minutes until cranberries have burst and the sauce has thickened; mash some cranberries with the back of a spoon if desired.
• For a smoother glaze, press the mixture through a fine-mesh sieve, discarding solids, and add water a teaspoon at a time if too thick. Stir in orange zest if using.
• Drizzle the warm cranberry glaze over the Stuffing Muffins just before serving.

Notes

For best results, ensure your bread is truly day-old or properly dried to prevent soggy muffins. The cranberry glaze can be made ahead of time and gently reheated before serving.