Bacon Candy Stuffing Muffins

  • Author: Foodtastic Mom
  • Yield: 12 1x



  • 8 slices bacon
  • 2 T. light brown sugar
  • 1 t. smoked paprika
  • 4 T. unsalted butter
  • 1 sweet onion, minced
  • 4 stalks of celery, minced
  • 1 t. sage
  • 1/2 t. salt
  • 1 pkg. (12 oz.) Pepperidge Farm Country Style Stuffing
  • 2 c. turkey or chicken stock
  • 1/3 c. fresh parsley, chopped
  • 2 T. unsalted butter, melted


  1. Preheat the oven to 410 degrees. Place an oven-safe cooking rack (metal) in the bottom of a sheet pan (or line the sheet pan with foil and spray with cooking spray). Lay the 8 slices of bacon in the pan in an even layer. Mix together the brown sugar and paprika. Evenly spread the bacon with the brown sugar mixture.
  2. Bake the bacon until it is crisp, start checking after about 20 minutes. Remove from pan and allow to cool completely. The bacon can be made a day or two ahead, crumbled and kept refrigerated in an air-tight container. Be sure to let it come to room temperature before mixing it into the stuffing.
  3. Preheat oven to 375 degrees.
  4. Heat a large stock pot over medium high heat and melt the 4 tablespoons of butter in it.
  5. Add the onion, celery, sage and salt to the pot and sauté for 8 -10 minutes, until the vegetables are starting to brown and are very soft.
  6. Stir in the stuffing bread cubes and parsley to coat with butter and veggies. Stir in the turkey or chicken stock until the stuffing is evenly moist.
  7. Remove from heat and stir in the candy bacon.
  8. Brush 12 muffin cups with melted butter. Use a cookie or muffin scoop to evenly fill the cups with stuffing. Bake for 18-20 minutes until stuffing muffins are starting to get browned and crisp on the top.