Stuffin Muffins!


I have made this recipe numerous times and the fact that I just realized I have been making it wrong and it was still DELICIOUS means that the correct version has to be even better!  I hope you all try this instead of your normal stuffing this year and please let the apple aroma take over your house….. YUM!


Apple and Onion Stuffin’ Muffins  

  • 2 Tbsp extra virgin olive oil, plus extra for oiling the pan
  • 1/2 stick butter, softened
  • 1 fresh bay leaf
  • 4 ribs celery and greens from the heart, chopped
  • 1 medium to large yellow onion, chopped
  • 3 Macintosh apples, quartered and chopped
  • Salt and freshly ground black pepper
  • 2 tablespoons poultry seasoning
  • 1/4 cup parsley leaves, chopped
  • 8 cups cubed stuffing mix (recommended brand Pepperidge Farm) or homemade croutons of any bread you choose — pumpernickel and rye also work well
  • 4-5 cups chicken stock
  • Additional 1/2 stick of butter, softened
  • 1 egg, beaten



Preheat the oven to 400°F.


Preheat a large skillet over medium-high heat. Add the EVOO to the skillet and the butter. When the butter melts, add the bay leaf, celery, onions and apples. Season with salt, pepper and poultry seasoning, and cook 5-6 minutes or until vegetables and apples begin to soften.


Add the parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft, but not wet. Remove bay leaf and let cool either in the pan or in a bowl.


Brush a 12 muffin cup holder with the remaining butter. Add the beaten egg to the cooled stuffing mixture.


Using an ice cream scoop, fill and mound up the stuffing in muffin tins. Bake until set and crisp on top, 10-15 minutes. Remove stuffin’ muffins to a platter and serve hot or room temperature


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