Apple And Onion Stuffin Muffin Recipes

APPLE AND ONION STUFFIN'

Steps:

• Preheat the oven to 400 degrees F.
• Preheat a large skillet over medium-high heat. Melt 1 stick butter in the skillet. When the butter melts, add the celery, apples and onions. Season with salt, pepper and poultry seasoning. Cook until the vegetables and apples begin to soften, 5 to 6 minutes.
• Add the stuffing cubes to the pan and combine. Moisten the stuffing with the chicken stock until all of the bread is soft, but not wet. Let the stuffing cool either in the pan or in a bowl.
• For a stuffin' casserole: Brush a casserole dish with 1/4 stick butter. Add the stuffing mixture to the dish and dot the top with the remaining 1/4 stick butter. Bake until set and crisp on top, 15 to 20 minutes. Serve hot or at room temperature.
• For individual stuffin' muffins: Brush a 12-muffin tin with the remaining 1/2 stick of butter. Add the beaten egg to the cooled stuffing mixture. Using an ice cream scoop, fill and mound up the stuffing in the muffin tin. Bake until set and crisp on top, 10 to 15 minutes. Remove the stuffin' muffins to a platter and serve hot or at room temperature.

APPLE AND ONION STUFFIN' MUFFINS

Steps:

• Over medium high heat, melt butter in the pan and add olive oil
• Add onions, celery, apples and bay leaf
• Add poultry seasoning, celery seed and season with salt and pepper to taste
• Saute for 5 minutes until vegetables are soft
• Add parsley and stuffing mix and stir to combine
• Pour in chicken stock and stir to mix until all the stuffing has absorbed the liquid
• Remove bay leaf
• Grease a muffin pan and mound up the stuffing in the muffin cups
• Bake at 375 degrees F for 10-15 minutes or until the tops are crisp
• Let it sit for 10 minutes
• Remove muffins and dish and serve warm

APPLE AND ONION STUFFING / MUFFINS

Steps:

• Preheat oven to 375°F.
• Preheat a large skillet over med high heat.
• Add olive oil to skillet and 4 tbsp butter.
• When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples.
• Sprinkle the vegetables and apples with seasonings.
• Cook 5 to 6 minutes to begin to soften then add parsley and stuffing cubes to pan and combine.
• Moisten the stuffing with chicken broth until all the bread is soft but not wet.
• Butter 12 muffin cups, 2 tins, liberally with remaining butter.
• Use a ice cream scoop to fill and mound up the stuffing in muffin tins.
• Remove bay leaf as you scoop the stuffing when you come upon it.
• Bake until set and crisp on top, 10 to 15 minutes.
• Remove stuffing 'muffins' to a platter and serve hot or room temperature.

APPLE AND ONION STUFFIN' MUFFINS

Steps:

• Preheat oven to 375ºF.
• Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add 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.
• Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.

APPLE AND PECAN STUFFIN' MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
• Melt the butter in a medium pan over medium heat. Add the apple and sauté for 1-2 minutes, or until just starting to soften. Add the pecans, McCormick® Rubbed Sage, and salt and cook for another 2 minutes, until the pecans are lightly toasted. Remove the pan from the heat.
• Add the apple mixture to the stuffing base and stir to combine. Fold in the eggs until incorporated.
• Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
• Bake the stuffing cups for 30-35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
• Serve warm.
• Enjoy!

APPLE AND ONION STUFFING

Steps:

• Preheat the oven to 400°F.
• Preheat 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 cookie sheet with EVOO.
• Form a loaf shape out of your stuffing and bake until set and crisp on top, about 15 to 20 minutes.
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• FOR INDIVIDUAL STUFFIN MUFFINS:.
• 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.

APPLE STUFFING MUFFINS

Steps:

• In a large skillet over medium-high heat, heat butter and oil. Add onion and celery; cook and stir until tender. Add the apples, salt, rosemary and pepper; cook 4-6 minutes longer or until apples are tender. Remove from the heat. Stir in the stuffing mix, broth, cranberries and parsley., Fill greased muffin cups with a heaping 1/2 cup scoop. Bake at 375° for 25-30 minutes or until lightly browned. Cool for 10 minutes before removing from pans. Serve warm.