Turkey and Stuffing Cups with Gravy

If you’ve ever enjoyed a traditional Thanksgiving turkey dinner then you know that the combination of tender turkey and savory stuffing is something that stands out with its comforting flavors.

In this article we have the Turkey and Stuffing Cups with Gravy recipe for you to try in the comfort of your own home with this easy step-by-step guide.

This classic American comfort food features tender pieces of turkey nestled inside golden stuffing cups with a rich and flavorful gravy that brings everything together.

This recipe is great for special occasions or a weeknight meal and it is sure to impress your family and friends.

Ingredients

Here is what I use for this recipe :

• Cooked turkey breast: Provides the tender and savory protein filling for the stuffing cups. Use fully cooked turkey breast that has been diced into small and slightly irregular pieces.
• Dry seasoned stuffing mix: Forms the savory bread base that becomes tender inside and lightly golden around the edges after baking.
• Low-sodium chicken broth: Moistens the dry stuffing mix so it can soften and hold together when shaped into individual cups.
• Unsalted butter: Adds richness to the stuffing while helping create lightly crisp edges during baking.
• Large egg: Acts as a binder that helps the stuffing mixture hold its cup shape during baking and serving.
• Yellow onion: Adds gentle sweetness and savory flavor while creating small tender pieces throughout the stuffing.
• Celery: Provides a traditional stuffing flavor and a delicate vegetable texture that softens during cooking.
• Dried sage: Adds a warm and earthy herbal note that complements both the turkey and the seasoned bread.
• Black pepper: Adds mild warmth and balances the rich flavors of the turkey and butter.
• Nonstick cooking spray: Coats the muffin cavities lightly to help the baked stuffing cups release without breaking.
• Prepared turkey gravy: Provides the warm and smooth savory topping that finishes each turkey and stuffing cup.
• Fresh parsley: Adds a fresh green finishing touch that contrasts with the golden stuffing and brown gravy.

Tools I Use :

• Large mixing bowl: Holds the stuffing mixture while the broth and vegetables and egg are combined into a cohesive filling.
• Cast iron skillet: Softens the diced onion and celery in butter before they are incorporated into the stuffing.
• Standard 12-cup muffin tin: Provides individual cavities for shaping and baking eight turkey and stuffing cups.
• Small saucepan: Warms the prepared turkey gravy gently until it becomes smooth and ready for serving.
• Measuring cups and measuring spoons: Ensure accurate portions of broth and vegetables and dry seasonings for consistent results.
• Kitchen knife: Cuts the cooked turkey and fresh vegetables into small pieces that fit comfortably inside each stuffing cup.
• Cutting board: Provides a stable preparation area for chopping the vegetables and cooked turkey.
• Small bowl: Holds the beaten egg before it is folded into the moistened stuffing mixture.
• Mixing spoon: Combines the stuffing ingredients without crushing the bread pieces into a dense paste.
• Oven: Bakes the shaped stuffing cups until their edges become golden and their centers are fully heated.
• Food thermometer: Checks that the turkey and egg-bound stuffing cups reach a safe internal temperature of 165 degrees Fahrenheit.
• Serving plates: Hold the finished individual portions while allowing the warm gravy to be added just before eating.

Instructions

Step 1: Soften the diced onion and celery in butter

Place 2 tablespoons of the butter in a skillet over medium heat and allow it to melt. Add the finely diced onion and celery before stirring them through the butter so the vegetables are lightly coated. Cook for about 5 minutes until the onion becomes translucent and the celery begins to soften. The vegetables should remain pale with a few lightly golden edges rather than becoming deeply browned.

Tip: Keep the vegetables finely diced so they distribute evenly through the stuffing and soften fully.

Step 2: Combine the stuffing mix with broth and vegetables

Transfer the cooked onion and celery into a large mixing bowl containing the dry seasoned stuffing mix. Add the chicken broth and the remaining tablespoon of melted butter along with the sage and black pepper. Gently fold everything together until the bread pieces absorb the liquid and become moist. Allow the mixture to stand for about 3 minutes so the larger bread pieces soften while the stuffing retains some irregular texture.

Tip: The stuffing should feel moist enough to hold together when pressed but should not be dripping with broth.

Step 3: Fold the egg into the softened stuffing

Beat the egg in a small bowl before pouring it over the softened stuffing. Fold the mixture gently until the egg is evenly incorporated and the stuffing becomes slightly more cohesive. Avoid pressing the mixture into a dense paste because the individual bread pieces should remain visible. The stuffing should now be firm enough to hold its shape when gently squeezed.

Tip: Let the stuffing cool until warm rather than hot before adding the egg so it mixes evenly without scrambling.

Step 4: Shape the stuffing cups and fill with turkey

Preheat the oven to 375 degrees Fahrenheit or 190 degrees Celsius. Lightly coat 8 cavities of a standard 12-cup muffin tin with the nonstick cooking spray. Divide the stuffing mixture evenly among the 8 prepared cavities and press each portion against the bottom and sides to create a shallow hollow in the center. Divide the 2 cups of diced cooked turkey evenly among the cups so each one receives about 1/4 cup of turkey. Keep the stuffing edges slightly uneven rather than perfectly rounded. Leave some pieces of turkey exposed so they remain visible after baking.

Tip: Press firmly enough to shape the cups without compacting the stuffing too tightly or flattening the bread texture.

Step 5: Bake the turkey and stuffing cups until golden

Place the filled muffin tin into the preheated oven and bake for 20 to 25 minutes. The stuffing should become lightly crisp around the exposed edges while the centers remain tender. The cooked turkey filling should be heated through and the egg-bound stuffing should become firm enough to hold its shape. Check that the centers reach 165 degrees Fahrenheit or 74 degrees Celsius before removing the tin from the oven. Allow the cups to rest in the tin for about 5 minutes so the edges settle and the individual portions become easier to release.

Tip: Watch the exposed stuffing edges during the final minutes because smaller bread pieces can brown faster than the centers.

Step 6: Warm the turkey gravy until smooth

While the baked stuffing cups rest place the prepared turkey gravy into a small saucepan over medium-low heat. Stir gently for about 3 to 4 minutes until it becomes hot and smooth. The gravy should loosen slightly as it warms and develop a glossy consistency that can be spooned over the turkey without completely hiding the stuffing edges. Keep it warm until the cups are ready to serve.

Tip: Warm the gravy gently and stir frequently so it stays smooth and does not become overly thick.

Step 7: Plate one turkey stuffing cup with gravy

Carefully lift the baked cups from the muffin tin and transfer them to a serving plate. Place one cup onto a small white plate and cut through one side to reveal the tender stuffing and pieces of turkey inside. Spoon about 2 tablespoons of warm gravy over the single portion and let a little flow down the side. Finish with a small pinch of chopped parsley and serve while the stuffing edges are still lightly crisp.

Tip: Add the gravy immediately before serving so the stuffing keeps some of its lightly crisp texture.

Pro Tips

• Use stuffing that feels moist but not soggy because the bread should press together easily while keeping its distinct texture after baking.
• Dice the cooked turkey into small uneven pieces so each stuffing cup has tender filling without large chunks that could break its shape.
• Let the baked cups rest for five minutes before removing them because the egg binder needs time to firm up and prevent crumbling.
• Keep the gravy separate until serving so the golden stuffing edges stay lightly crisp instead of absorbing too much moisture.

Storage Instructions

Allow the turkey and stuffing cups to cool slightly before placing them in airtight containers. Refrigerate within 2 hours of cooking and keep the gravy in a separate sealed container so the stuffing does not absorb excess moisture. Store refrigerated leftovers at 40 degrees Fahrenheit or below for up to 3 to 4 days while also accounting for how long the cooked turkey was stored before making the recipe.

For longer storage place the fully cooled stuffing cups in a freezer-safe container with parchment between layers if needed. Freeze for up to 2 months for the best texture. Store gravy separately in a freezer-safe container if it is suitable for freezing. To reheat refrigerated cups place them in an oven-safe baking dish and cover loosely with foil. Heat at 350 degrees Fahrenheit until the centers reach 165 degrees Fahrenheit and then remove the foil briefly if you want the stuffing edges to become lightly crisp again.

Reheat gravy separately until thoroughly hot and stir it before serving. For frozen portions thaw overnight in the refrigerator before reheating. Avoid repeatedly reheating the same portions because the turkey may become dry and the stuffing can lose its texture. Add warm gravy only after reheating for the best finished result.

Frequently Asked Questions

See You in the Kitchen

These Turkey and Stuffing Cups with Gravy are a great way to satisfy your craving for a comforting holiday-style dinner without preparing an entire Thanksgiving feast.

I typically warm the gravy at the same time the stuffing cups finish baking so that all of my dinner components will be ready at the same time.

Even my kids love this one!

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