I've done the stuffing that way for the last three years. Love the crispy edges (there is never enough crispy when the stuffing is baked in a casserole dish, IMO) and I also like that the stuffin muffins provide a form of portion control. It makes me aware of how much I'm actually eating.

I haven't, but it's an interesting idea!

My dutch friend does a day after Thanksgiving meal and always cooks her dressing in muffin tins. I'd never seen it before and assumed it was sort of a foreign interpretation. Now I know it's authentic!

I wanted use muffin tins a few years ago because I thought it was such a clever idea, but my mother didn't want to serve it that way, so...why trouble family?

I haven't but I might consider it for the overflow that will not fit into the regular pan. I think it would be a good idea to have both options. In general, I think it is good to have more than one pan of dressing.

I have done it before, not on Thanksgiving. I also sometimes make meatloaf in muffin cups with piped creamy mashed potatoes on top and broiled for a few minutes. I do like the extra crunch. I think the opinions on whether you have to have traditional Thanksgiving every year or you can try to change stuff up by either making something in a different way or even serve totally different food.

In the turkey every-time. I could see it for a party served with gravy or a sauce...but at Thanksgiving there is only one way!! hahahahaha

I'm not a big fan of dressing muffins but may consider it this year as an option. I can see that kids would like it, especially. I never make or eat stuffing (from inside the bird) any longer. Am sure that Mother is rolling in her grave every T-day.

I did this once...rachel ray I believe in her 30 min cooking show from way back. I didn't like it as it was too crispy for my tastes...but the stuffing itself was good.

https://www.foodnetwork.com/recipes/rachael-ray/apple-and-onion-stuffin-muffins-recipe-2273307

It always amazes me some people do not stuff a chicken or turkey, no better flavor in my book.

I've heard of that but haven't done it. I now cook mine in the IP and AF. growing up mom made a ton of it - it was our favorite part of TG dinner. the bird was stuffed and what was left was cooked in a pan. I do know that I always liked what was in the turkey better than the pan cooked. I haven't done a turkey in 30 yrs or so, which means no stuffing in a turkey.

People don't stuff turkeys because it means over cooking the turkey to get the dressing to the safe temperature. I used to stuff the neck but not the interior. It gave me dressing with juices for the day and the rest went into a casserole for later. this was personal Thanksgiving when we had family thanksgiving elsewhere. When relatives made gravy by taking the bag of what ever that is out of the cavity of a butterball turkey and mixed it with a cup of flour and shook it up and then boiled it I thought, we are going to need our own meal later. These days I smoke a breast so no stuffing that way. I take the back and other oddments and make broth and use that in my gravy and dressing.

As per the OP, we like our dressing soft-I make cornbread dressing. Sounds clever though for regular bread dressing.

No but I've eaten other people's that they made for potlucks and found them very dry. I like my stuffing moist and fluffy.