Italian Stuffin’ Muffins Recipe | The BEST Holiday Stuffing Muffins for Thanksgiving & Christmas

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: cheddar cheese

Cheddar is often more affordable and still melts well.

Heat a pan and add 2 tablespoons of extra virgin olive oil.

Add 1 large chopped onion to the pan and sauté until translucent, about 3-4 minutes.

Season the onions with a little salt and pepper while cooking.

Add 2 cups of diced carrots and 2 cups of diced celery to the onions and continue to sauté.

Stir in 2 cloves of minced garlic and cook until fragrant, covering the pan to speed up cooking for about 5-7 minutes.

In a separate pan, heat another 2 tablespoons of olive oil and add 1.5 pounds of ground hot capicola (gabagool), cooking until browned slightly.

Add 0.5 cup of chopped roasted chestnuts and 0.5 cup of chopped dried figs to the meat mixture and stir well.

Incorporate 0.25 cup of fresh chopped sage and 0.25 cup of fresh chopped parsley into the mixture, mixing thoroughly without adding additional salt or pepper.

Combine the meat mixture with the sautéed vegetables and let cool for 10-15 minutes.

In a bowl, beat 5 whole eggs and mix in 0.5 cup of buttermilk.

Add 3 cups of cubed Italian bread to the egg and buttermilk mixture and stir until combined.

Fold in the cooled meat and vegetable mixture into the bread mixture until evenly mixed.

Scoop the stuffing mixture into a greased muffin tin, filling each cup to the top.

Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes until golden brown.

Let cool for a few minutes before removing from the muffin tin.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens