Pancetta and Sage Stuffing Muffins

in Scones & Muffins, Sides

Pancetta and Sage Stuffing Muffins // www.acozykitchen.com

Hi. I’m baaaaack.

I actually never left, but sometimes the one day breaks between posts make me miss you a lot. I can say this because we’ve moved past the whole newness in our relationship. I don’t care if I love you more at this point. It just is what is…you know?!

Wait, do you think it’s weird I’m talking about our relationship in public like this? Whatever. DEAL!

I feel like you know me pretty well at this point. You understand who I am as a person. You know I have an affinity for glitter nail polish. You know I cry sometimes and make pancakes. You know I think fantasy football is stupid. You ALSO know that I loooove to try and make stuff cute.

Pancetta and Sage Stuffing Muffins // www.acozykitchen.com

I made churros (that sometimes can look like…I don’t have to say it. You know)…into Churro Tots! And complicated pretzels into Pretzel Tots. And sloppy, meat sandwiches into Sloppy Joe Sliders! I’m starting to think my life calling is to take normal dishes that are totally minding their own business and give them a “cute” makeover.

Almost like that scene in Clueless when D and Cher take Ty from rough and stoner-like to cute and dumb. Just like that…but with sandwiches and fried things…and now, stuffing.

Pancetta and Sage Stuffing Muffins // www.acozykitchen.com

Despite its revamped, cute form, this stuffing is a winner all on its own.

If you decided against the whole muffin tin thing, then I urge you to simply make this as directed below and put it in a casserole dish and bake. DELICIOUS!

It’s studded with onions, leeks, celery, fragrant sage…and pancetta.

I currently have a huge crush on pancetta…and I’m starting to think it has everything to do with how it looks like swirl bread on the inside. It makes me want to eat it raw. #notreally #butsorta

Pancetta and Sage Stuffing Muffins // www.acozykitchen.com

This stuffing is pretty straight forward. You start by toasting the cubes of bread.

Cook the pancetta. To its grease, you add the vegetables. Cook them until they’re cooked.

Add the pancetta back. Pour in some chicken stock. Salt to taste. Stir some eggs in. And then pack the muffin tins with the stuffing.

Bake and then done.

Pancetta and Sage Stuffing Muffins // www.acozykitchen.com

A few pro tips along the way?!

Make sure the stuffing is pretty moist. This will help with it keeping its shape as it cooks in the muffin tin. I didn’t do this with two of them and they fell apart. Just pack the stuffing in those tins tightly. That’s all.

And…the salt. It’s tricky! Salt to taste…for sure! If you use pancetta…AND a salty chicken broth, the 1/2 teaspoon below will be WAY too much. So yeah, salt to taste.

That is all.

P.S. Do you see my chipped nail polish below?! I’m allowing you to judge me. It’s been a looooong week..(and it’s Wednesday). :)

Pancetta and Sage Stuffing Muffins // www.acozykitchen.com

Pancetta Sage Stuffing Muffins

Print this recipe!

6 1/2 cups of white bread, cubed (about 1 loaf)
1/2 pound pancetta, diced
1 cup yellow onion, diced (about 1 medium yellow onion)
3 celery stalks, thinly sliced
1 leak, cleaned and thinly sliced
5 large fresh sage leaves, chopped
3 sprigs of fresh thyme
1/2 tablespoon salt* (See note below about salt)
1/2 teaspoon freshly ground pepper
1 cup low-sodium chicken stock
2 eggs, lightly beaten

Preheat the oven to 300 degrees F.

1. Thoroughly butter the muffin tin and set aside.

2. In a single layer, place the bread cubes on two sheet pans and bake for 10 minutes, or until barely toasted. Remove and set aside.

3. In a large saute pan, cook the pancetta over medium-high heat, being sure to stir regularly, for about 7 minutes, or until slightly browned and crispy. Transfer to paper towels to drain. The pancetta should release a few tablespoons of grease. This is good! We’ll use this to cook the vegetables. If for some reason your pancetta is super lean, you might want to add a teaspoon of unsalted butter. Bring heat down to medium, and add the diced onion, sliced celery, sliced leek, salt and pepper, and cook until all is softened and translucent, about 10 minutes. Add the sage and thyme and cook just until fragrant.

*Note about salt: If your pancetta is super salty and you’re not using low-sodium broth, I’d recommend halving the salt and doing a “salt to taste” BEFORE you put in the egg (which is the last step). These two variables will affect the salt measurement tremendously. :)

4. Turn off the heat and add pancetta, toasted bread crumbs and chicken broth to the vegetable mixture and toss. Do a taste test. Does it need a bit more salt? If you’re all good then add the slightly beaten eggs and mix once more.

5. Using a tablespoon, transfer mounds of the stuffing mixture to each muffin tin. Be sure to tightly pack the stuffing in each of the muffin cups. This will make sure the mixture adheres to itself and the muffins don’t fall apart.

6. Bake for 20-25 minutes, until top is browned. To remove, take a butter knife and go around each of the stuffing muffins’ outer edge. Using your knife, gently lift it up out of the muffin tins. Serve warm.

Yields 12 Stuffing “Muffins”

Pancetta and Sage Stuffing Muffins

{ 91 comments… read them below or add one }

Julie @ Willow Bird Baking November 16, 2011 at 11:30 am

Stuffing is about my favorite thing ever! These look amazing — I’d definitely devour about 8 of them if given the opportunity 😉

And cute food is totally up my alley — particularly if you don’t have to skimp on the flavor.

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Jessica @ How Sweet November 16, 2011 at 11:41 am

I’m pretty sure that last year I spent 5 solid days trying to form my stuffing into muffins, and continued to failed miserably. It never stuck! I’m thinking it was the moistnesseseses! Also we are twins because I made some stuffing like this on Monday. I just wish it was in cute muffins!! These are so adorable.

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Adrianna November 16, 2011 at 7:50 pm

TWINSIES!

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Katrina November 16, 2011 at 11:54 am

These are so fun! Stuffing is my favorite part of Thanksgiving :)

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Kathryn November 16, 2011 at 12:08 pm

Oh these are ridiculously cute!

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movita beaucoup November 16, 2011 at 12:14 pm

This is an awesome idea. You are a genius. Also, I visit your blog in part to see what colour your nails will be. You never disappoint.

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Adrianna November 16, 2011 at 7:50 pm

HAHA! YAY!!

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Heather (Heather's Dish) November 16, 2011 at 12:59 pm

the muffins are so cute! i’m totally making this for Friendsgiving on Thanksgiving day!

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Sally November 16, 2011 at 1:10 pm

Stuffing muffins! Genius!

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Online Foods Menus November 16, 2011 at 1:17 pm

Omg ! these are lovely & gorgeous. Excellent !

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Bev Weidner November 16, 2011 at 1:18 pm

Um, I might need to rock these baby stuffing muffins to bed and give them a paci.

ADORBS.

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Elle at Chellbellz November 16, 2011 at 1:20 pm

So these are perfect for Thanksgiving! Perfect little servings! I wish I was cooking this year, it’s only 3 of us, and so it’s not the same for me.

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Lindsay @ Schnoodle Soup November 16, 2011 at 2:13 pm

Have I ever told you how much I love you back? And your blog? Because I do.

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Heidi November 16, 2011 at 3:54 pm

Oh my, those just might be the cutest way to serve stuffing. Ever. I love them!

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yummy supper November 16, 2011 at 4:23 pm

Adrianna, Once again you are blowing my mind and food preconceptions…. Stuffing Muffins? Oh yeah, that sounds and looks delish! And I’m with in the pancetta-lovin-club. I almost always have a stash in the fridge.
xo
-E

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tina November 16, 2011 at 4:31 pm

this looks divine! l love this combo of flavors. And I won’t judge on your chipped nails :)

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Rachael November 16, 2011 at 4:58 pm

Adrianna, stuffing muffins are the.best!
Excellent idea with the pancetta…what do you think about adding apples to offset the saltiness? Just a thought!

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Adrianna November 16, 2011 at 7:51 pm

Oh the salt was perfect in mind. You just have to watch it carefully because it can easily become too salty. But apples in stuffing? LOVE!

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NicoleD November 16, 2011 at 5:35 pm

These are gorgeous! I appreciate your cute makeovers the same way I appreciated the makeover (and everything else) in Clueless.

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Connie / Marinating Online November 16, 2011 at 5:52 pm

I love this post. Great pictures and wonderful idea for individual stuffing servings.
Thanks for sharing.

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nicole {sweet peony} November 16, 2011 at 6:02 pm

adorable! love these! i think i’ll make these with cornbread to knock out the stuffing & cornbread :) seriously, so cute!

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Adrianna November 16, 2011 at 7:51 pm

Cornbread Stuffing Muffins. Good move. Very good move.

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Nadette@Eat, Read, Rant November 16, 2011 at 6:06 pm

I don’t think I’ve every really cooked with sage, and I’m thinking I should remedy that and give this recipe a try. Adding it to my list!

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Michelle November 16, 2011 at 6:17 pm

These are so rad! I want cozy up on the couch with four of them and watch Clueless again.

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Sue/the view from great island November 16, 2011 at 6:31 pm

Great idea, these would be so much nicer on a holiday plate than a big glob of stuffing that comes out of a turkey ( which when you think about it is kind of disgusting).

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Living The Sweet Life November 16, 2011 at 7:29 pm

Ohhh… I love the stuffing bundles – – baking them in the muffin dish is amazing for portion control (lol especially since I can see myself eating about 5 :$) – – great recipe.

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Lauren @ FoodIsTherapy November 16, 2011 at 7:43 pm

Oh no!!! This close to Thanksgiving and you throw this out there…we are going to have WAY too much food on our table this year. This look so yummy!! They definitely are giving me ideas on ways to enjoy other stuffing recipes I enjoy!

And I won’t judge your nail polish – I’m pretty jealous that you can keep it on as long as you do! Mine chips the minute I leave the salon. At this point in life, I’ve given up…

Thanks for sharing!!

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Cara November 16, 2011 at 7:44 pm

Any thoughts on changes you would have if using cornbread…perhaps more stock?

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Adrianna November 16, 2011 at 7:53 pm

Yes! I thought of making these cornbread stuffing muffins. I’d recommend using 4 cups cubed cornbread and 2 1/2 cup cubed white bread. Toast it the same exact way. And yes, you might need 1/2 cup MORE broth since cornbread is drier. I’d just add 1/4 cup at a time and see where you end up. You’ll know you’re there when the stuffing starts to get moist and sticks to itself. :)

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Tess @ Smagriculture November 16, 2011 at 8:55 pm

Oh. My. God. I have to make these…now. PS – not like you need ANY help bringing the yum-yum-delish magic for Thanksgiving, but I made these last year and they were a. maze. balls:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/stuffed-mushrooms-recipe/index.html

Giada smiles too much, but I kind of have a crush on her anyway. MOOTS-arella. xo!

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Adrianna November 17, 2011 at 7:08 am

Oh my mother makes that exact recipe EVERY year. I looooove it.

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Dana November 16, 2011 at 9:49 pm

These make me wish it was Thanksgiving again so I could make them. Such an awesome idea!

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Emily November 17, 2011 at 2:02 am

PERFECT for my company Thanksgiving potluck tomorrow…in the oven as we speak!

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Adrianna November 18, 2011 at 3:47 am

YAY!

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Sandrine November 17, 2011 at 12:34 pm

Girl am I happy to have stumbled upon your blog. For a while now I am so amazed by your way of cooking and pardon me but do you live in my head?

To vary our not so amazing food palette here on Cape Verde islands (scarce resources and nearly 85% is imported) I give simply recipes a tweak by adding more spice (HARISSA of course) or a whole new ingredient like pears in a zucchini soup …
After reading your blog for the past month I was like pleasantly surprised how you work with the food and then I started to think what would she do with X and then you come up with the idea a day or so later! Must be a telepathic thingy going on here 😉 It all started with your bean and carrots fries post.
Now last weekend I baked salty muffins for our beach-apero picnic : goat cheese, ham, persil in cute christmas tree silicon muffin mold. Although I am not a big plastic lover I adore the silicon molds … oh so easy and simple
These muffins were great and I baked another batch and froze them. Yesterday I defrost one, cut it into cubes and made croutons out of them …mmmmh
Today you come with these stuffing muffins … EXCELLENT!

Btw I’m a pragmatic girl with my hair, make-up and nails: hair the most natural possible (I love my grey and white hairs), make-up in this heat no way!!!, nails no polish ever sticks to them and it chips right after it was put on so … no polish for me but I have one great polish friend 😉

Maybe tonight I will try your dog treat recipe as I have an oh so cute doggy and I wanna treat her with just the best! I will tweak the recipe a little and let you know about the outcome!

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Adrianna November 18, 2011 at 3:47 am

I love everything about this entire comment. xo

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Sandrine November 21, 2011 at 12:33 pm

As promised I tried the dog treat recipe! I tweak it as I couldn’t find any peanut butter so I used chocolate/hazelnut spread and instead of the chicken broth I minced a can of chicken luncheon meat with water!
Fuffi loves them …. she even digged one away at the beach on Saturday so they must be worth saving!
A propos polish … I had a friend to visit over the weekend and we had our nails done at the local market. Paid less then a $ do get funny colors and a few flower designed on the big toes! On the fingers already chipped off on feet still doing fine !

xoxo

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Jamie November 20, 2013 at 2:16 pm

No offense, but why in the world would someone use Nutella in dog treats? Really? And I do realize this post is two years old.

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Deborah November 22, 2013 at 1:34 pm

Also, no offense, but chocolate is actually BAD for dogs.

France November 17, 2011 at 7:37 pm

Chipped nail polish aside, your stuffing muffins are adorable, so your mission to make things cute was successful!! They also look good enough to eat, right out of the screen that is.

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Jennifer November 17, 2011 at 11:37 pm

I think I would eat those all day long, everyday! haha

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kayla @ la cucina del bargello November 18, 2011 at 2:46 am

I love leeks…what a great element to add to the muffins. A nice portion control option for stuffing. I’d say the cute mission on this one was throughly accomplished.

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Baking Serendipity November 18, 2011 at 3:12 am

I love this! I’m also fairly certain that anything in its “mini” form is an excuse to eat extra. It’s totally appropriate for Thanksgiving :)

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Maria November 18, 2011 at 5:56 am

Wow! This is such a good idea, because now I can bring stuffing as an at school snack <3

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Nicole Gamble November 18, 2011 at 10:12 am

Great recipe ! I made it! It`s delicious!!!

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cindy November 18, 2011 at 1:53 pm

These look amazing! I LOVE stuffing! Single serving style? Even better! I could just eat a mountain of them, I bet. My mom never thinks we need stuffing since she doesn’t like it…As if, mom. As if.

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Jillian@TheHumbleGourmet November 20, 2011 at 5:13 pm

Okay, so I am definitely making these for my husband this year. So cute! Keep up the great work!

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Stephanie Lang November 21, 2011 at 3:52 am

Just purchased all of the ingredients to make these for Thanksgiving. You’re the best!

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Lisa @ The Cooking Bride November 21, 2011 at 4:05 am

These look crazy delicious. My husband doesn’t like bread stuffing (he calls is soggy bread stuffing). But I totally see myself making these when he isn’t home and eating the entire pan by myself.

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Abby Rice November 22, 2011 at 1:13 pm

I made these last night and they were delicious! Thanks for the idea. I was a bit skeptical at first to put eggs in stuffing but they turned out to be so good! I didnt have any pancetta on hand so I used bacon, and omitted the leak.

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Sue November 23, 2011 at 3:06 pm

Thanks for this great recipe to try. I’m wondering if it would work for the stuffing to stay formed if put into paper/foil baking cups, then in a muffin tin, like cupcakes? The top would still get crispy and it would all look nice on a platter. Has that been tried?

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Adrianna November 23, 2011 at 3:37 pm

I don’t think anyone has tried this but it’s a really good idea, but I bet it’d work beautifully.

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JuliaSmalls December 1, 2011 at 6:12 pm

We made these for thanksgiving, delicious!! I’ve never made a homemade stuffing before, and this was so easy. To save time on Thanksgiving, I prepped all the veggies, and pre-chopped the pancetta, stored overnight, and it was really quick to cook everything the next day. They stored really well for leftovers– one way that we used them after was to put a stuffin’-muffin right in the middle of a bowl of soup, specifically this soup http://thepioneerwoman.com/cooking/2011/10/corn-cheese-chowder/ YUMMMM!!!!

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Adrianna December 1, 2011 at 6:15 pm

Makes me so so happy! I made them too for Thanksgiving and was pretty pumped that they tasted delicious the next day. Love the idea of adding it to soup!

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DrJuan November 12, 2012 at 6:03 pm

This is just like grandma used to make – but she was more practical and used bacon and often added milk instead of stock. The important thing is to not turn the bread into mush – add just enough liquid to moisten and allow only a very a little compression during placement in the mold.

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Scott Q November 13, 2012 at 6:56 am

….mmmm gonna try the bit-o-green ‘n red with Granny Smith chunks and some Craisins….brilliant recipe! Thanks!

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Ildi November 15, 2012 at 7:28 pm

What a great idea to put the stuffing in muffin molds! I’ll definitely make this one. (although not with meat bc we’re vegetarian)

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Natasha McEachron November 20, 2012 at 1:00 pm

Oh, I LOVE stuffing (eat it year-round) and these muffins are adorable. Perfect combination, I can’t wait to try making them.

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SmileySam November 22, 2012 at 8:20 am

As a South African living in Korea, thanksgiving and stuffing were both new to me this year – a friend had a potluck dinner and although I was signed up to provide roast veg (and duly provided) I couldn’t resist trying my hand at these little guys. So much awesomeness!

Because the only stuffing I’d ever tried before was sausage stuffing, I felt that the bread stuffing lacked a certain meatiness so I cooked up a batch of pork mince with the veggies and cut back a bit on the stock.

The results were so yummy that ALL of the stuffing muffins were polished off – quite a mean feat considering there were 2 roast chickens and a whole apple pie left over.

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T-Bird November 25, 2012 at 2:19 pm

I made these for Thanksgiving. They were easy and everyone liked them a lot. I used Trader Joe’s buttermilk sandwich bread. I added one cubed apple,too. It seemed to me that the 6 1/2 cups of bread was not quite enough to properly fill the 12 muffin cups. Next time I might use the entire loaf (probably an extra cup and a half) and add an extra egg and a bit more of the other ingredients.

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Matthew November 27, 2012 at 6:34 am

I sent this recipe to my mother for Turkey Day and she was skeptical at first. All she was familiar with was the traditional Stove Top stuffing. I told her that if she didn’t like it I would go out and buy a box and make a second batch of stuffing…. I never had to make that second batch. The family loved it and these stuffins will now be a part in our Turkey Days!

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Adrianna November 27, 2012 at 12:25 pm

LOVE!

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Diablo 3 Inferno June 19, 2013 at 1:25 am

I just think then it is a shame that these kinds of good game(aside from the ending) as to be able to hatred like this.

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Michelle September 23, 2013 at 7:43 pm

Super cute idea. Definitely going to make the this year. One thing tho….I think leek is spelled wrong in the ingredient list :)

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Adrianna Adarme September 24, 2013 at 8:55 am

AH! You’re right. Will fix!

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Hot Dish Homemaker October 5, 2013 at 6:42 am

Stuffin Muffins are a great idea if you are serving a crowd! Plus they can be served at room temperature or even served with gravy! I have recipes for a crowd on my website also http://www.hotdishhomemaker.com Thanks for sharing your recipe! I am definitely going to give it a try this week!

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Mythreesons November 18, 2013 at 5:37 pm

I am wondering if these can be made ahead and frozen. Has anyone tried this? We are trying to make some things ahead of time before Thanksgiving.

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Jamie November 20, 2013 at 2:25 pm

I don’t see a pinterest share button! :(

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Adrianna Adarme November 20, 2013 at 2:27 pm

Right below the last pictures you should see a Pin It Button. Sorry about that. I’m working on having it appear over the pictures. Thanks for wanting to share on Pinterest–I appreciate you!

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Leslie November 23, 2013 at 3:44 pm

I saw this recipe linked in a Buzzfeed post! THIS IS THE MOST DELICIOUS STUFFING EVER!!!! Made it once and I can’t wait to make it again. Thanks for a great recipe!

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Adrianna Adarme November 24, 2013 at 4:20 pm

Hi Leslie, Thanks for the feedback! Woop woop!

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Kanan November 27, 2013 at 11:34 am

Hi Adrianna,

What a yummy recipe! I know this is cutting it a little close (ha) but would you recommend making these a day before Thanksgiving i.e. today and then reheating them tomorrow (popping them in the oven for 15mins)? Some stuffing muffin recipes say it works great but I wouldn’t want the muffins to get soggy or anything.

Thanks!
Kanan

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Adrianna Adarme November 27, 2013 at 12:20 pm

You can definitely make these ahead of time, sticking them in the fridge and then reheat in the oven. Make sure to reheat on a low temp (like 200 F) so they don’t dry out or get too brown

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Stacy November 27, 2013 at 2:38 pm

Can I put these together today and bake them off tomorrow??

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Adrianna Adarme November 27, 2013 at 3:52 pm

I would prep everything today: cut up the vegetables, dry out the bread, etc and then assemble everything tomorrow and bake em off. (You want the egg and moisture from the chicken stock to be fresh so they’ll adhere and stay in muffin shapes.)

If you like you can bake them off today and then reheat tomorrow. Happy Thanksgiving.

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Alia December 18, 2013 at 5:07 am

Hi
Does anyone know how these freeze and defrost. I want to make them in advance for Christmas.
They look so yummy, more interesting than the recipe in my Donna Hay magazine which I was going to do.
Thanks
Alia

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Adrianna Adarme December 18, 2013 at 9:26 am

I’ve personally never tried it but I’ve heard that a few people have been successful with that. If you are to try it, I’d recommend transferring the frozen muffins back to a muffin tin and reheating them in the oven. I’m afraid of them falling apart during the defrosting part.

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Alia December 21, 2013 at 10:34 am

Well so far so good, they are really yummy! I did add a little lemon zest as well. Now I’ve put them in little cupcake paper cups, ready to freeze. I’m going to defrost one tomorrow to see how it goes and try not to eat the rest before Christmas Day. Thanks for the idea. Xx

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Alia December 22, 2013 at 8:58 am

And they reheated easy. I sat them in the kitchen to defrost then 10minutes in the oven. The cupcake papers made sure they stayed together. Perfect!

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Sahar October 27, 2014 at 10:46 am

Did u use just plain white sandwich bread?

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Adrianna Adarme October 29, 2014 at 11:39 pm

I used white bread. I believe it was a sliced French loaf (not a baguette) from Trader Joe’s.

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Sahar October 27, 2014 at 4:25 pm

what kind of bread u used?? a white sanwich bread??

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Adrianna Adarme November 22, 2014 at 5:18 pm

Yep! I used a white bread French loaf

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Colleen B November 10, 2014 at 9:34 pm

Made these tonight for dinner and they got scarfed up. Kids were fighting over the last ones. I didn’t have pancetta so I used bacon. Delish. Also used our gluten free bread. My son was eating some roasted veggie soup and he sprinkled this on top and loved it. Thanks for a great and easy recipe!!

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Adrianna Adarme November 11, 2014 at 8:22 am

Amazing!

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SeattleDebbie November 22, 2014 at 9:54 am

How many muffins did this make?

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Adrianna Adarme November 22, 2014 at 5:17 pm

12! It’s right at the bottom of the post!

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Annie November 27, 2014 at 1:29 am

Hey, can you use this to cook inside the turkey? What different steps should I take at the end?

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Adrianna Adarme November 29, 2014 at 5:42 am

Sorry I didn’t answer this in time! I’m actually not sure. Did you end up putting in the turkey?

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Amanda August 26, 2015 at 6:41 am

Could this work in mini muffin tins for the kids?

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Adrianna Adarme August 26, 2015 at 11:14 am

Sure! I don’t see why not.

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