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Nov 18

“Stuffins” (Stuffing Muffins)


These are so, so good. Like, really good. Not to mention adorable. Plus they have a cool name. More important than that, the tops are crusty and buttery and the bottoms are moist with sweet bursts of cranberry and crunchy bits of celery. Pretty much everyone loves stuffing and a lot of people name it as their favorite part of their Thanksgiving meal. Some stuffing dishes can be really high in calories and carbs and once you start eating it, it can be hard to stop! These stuffins are great because not only are they delicious, they are pre-portioned. At only 80 calories or 3 Weight Watchers myWW Green, Blue or Purple SmartPoints per stuffin they’d make a great guilt-free addition to your Thanksgiving meal or a super tasty side dish any time of year! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

Stuffins Bread Cubes


Stuffins are a perfectly portioned way to serve stuffing this holiday season!


  • 8 slices light wheat bread, I used Wegmans brand, 40 calories per slice
  • 3 tablespoons light butter, divided
  • 1 clove garlic, minced
  • ½ medium onion
  • ½ cup chopped celery
  • 3 oz Craisins, dried sweetened cranberries
  • 2 large eggs
  • ½ cup vegetable broth or fat free, low sodium chicken broth
  • ¼ cup chopped fresh parsley
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon rubbed sage
  • ½ teaspoon dried thyme leaves


  • Pre-heat the oven to 275. Cut bread into cubes using kitchen shears or a sharp knife. Spread the cubes in a single layer on a baking sheet and bake for 45 minutes. Baking the cubes at this low temperature will dry them out without browning or toasting them.
  • While the bread cubes are baking, place one tablespoon of the butter into a skillet and bring over medium heat. When the butter is melted add the garlic, celery and onion and cook for 5 minutes or until tender. Set aside.
  • Fill a medium bowl with water and heat in the microwave for 5 minutes on high. Place dried cranberries into the hot water and let them sit for 10 minutes until they are softened. Drain.
  • When the bread cubes are done, set aside and raise the oven temperature to 375. Lightly mist a muffin tin with cooking spray and set aside.
  • In a large bowl, melt the remaining 2 tablespoons of butter in the microwave for 30 seconds or so. Add the celery mixture and the drained cranberries. Add the eggs, broth, parsley, salt, pepper, sage and thyme. Stir together until thoroughly combined. Add the dried bread crumbs and toss until all ingredients are combined and bread cubes are coated.
  • Split the mixture evenly between the 12 muffin cups in the prepared tin and lightly press down on them to push all the ingredients together. Bake for 25 minutes or until the tops are browned.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information:
80 calories, 13 g carbs, 5 g sugars, 2 g fat, 1 g saturated fat, 3 g protein, 2 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 stuffin) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 3 SmartPoints/ Blue: 3 SmartPoints/ Purple: 3 SmartPoints
Weight Watchers Points Plus:
2 per stuffin (P+ calculated using the recipe builder on weightwatchers.com)


25 comments on ““Stuffins” (Stuffing Muffins)”

  1. they look delish cant wait to make some bravo

  2. Omg, can’t wait to try. I’d like to make a batch and freeze being the carb addict that I am the points are better than any roll I can buy and I’d get my carb with dinner or a salad. Will being making these soon…

  3. I love stuffing, and this sounds wonderful! I might even eat two! 😉

  4. Oooh they look SCRUMPTIOUS. I can’t wait to try them!

  5. So what size muffin tins do you use for this recipe and the other muffin recipes? Mini or regular?

  6. Looks promising, if I omit the cranberries (hate the things). 🙂

  7. so excited for these! Adding to my thanksgiving menu 🙂

  8. OMG… I could also see adding some turkey to this — thanksgiving meal in a muffin.

  9. These look great–can’t wait to try. What kind of light butter do you use?

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  11. There’s nothing better than automatic portion control for us calorie watchers. These look delicious. I might add use my leftover stuffing and add chopped leftover turkey to the mix.

  12. Would this work with 3oz of apple instead of cranberries? Want to make it like my family’s stuffing

  13. Thank you for posting this recipe. This is a must try. With such few ingredients this could not be simpler. It came out just like your pictures – and were really delicious. Love this.

  14. Just an FYI- your link to “stuffins” on your recipe link pages doesn’t work. It tries to go to www.”stuffins”.com — Thought you might want to know 🙂

  15. Have you tried making these ahead of time? I’d like to make them for Thanksgiving, but I want to make things ahead of time as much as possible so the day’s not so hectic. I’m wondering if they could be made – but not baked – the day before… Thanks.

  16. Do you think box stuffing would work for this recipe?

  17. I’m interested in using like Partridge Farms breadcrumbs. What would be the equivalent amount for the 8 slices of bread above?

  18. Hi, can these be made ahead of time? I’m thinking I would like them for Thanksgiving but I don’t want to make them that day.

  19. A few people have asked, but no response. Can you make these ahead a day? If so, what is the best way to reheat?

    • Hi Darcy,
      I’ve never made them a day ahead so I can’t say for sure! If you try it then I’d suggest just popping them back in the oven to warm them up to serve. Enjoy!

  20. How would you suggest altering the cooking time if you made this as one pan, instead of individual muffins?

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