Stuffin Muffins Recipes

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STUFFIN' MUFFINS



Stuffin' Muffins image

Stuffin' muffins will make your Thanksgiving dinner.

Categories     thanksgiving     stuffing     muffins     side dishes     stuffing muffins

Time 40m

Yield 12

Number Of Ingredients 14

4 tbsp. butter
1 lb. pork sausage, casings removed
1 Medium Onion, Diced
2 cloves garlic, minced
1 1/2 c. celery, diced
1 tsp. thyme
1 tsp. rosemary
1 tsp. Ground sage
8 cups bread cubes (about 1 loaf)
kosher salt
Freshly ground black pepper
2 c. chicken broth
1 egg, lightly whisked
nonstick cooking spray

Steps:

  • Preheat oven to 375°. Grease a 12-cup muffin tin with cooking spray.
  • Melt butter in a medium skillet over medium heat. Add sausage and cook until browned, breaking up the meat with a wooden spoon. Add the onion and celery and continue to sauté until the vegetables have softened, about 5 minutes. Stir in garlic, thyme, sage and rosemary. Season with salt and pepper to taste. Remove from heat to let cool slightly.
  • In a large bowl, combine bread cubes, sausage mixture, and chicken broth. Check for seasonings and season with salt and pepper if necessary, then stir in egg.
  • Divide stuffing mixture between muffin tin cups. Bake until warmed through and golden on top, about 25 to 30 minutes.

STUFFING MUFFINS



Stuffing Muffins image

Why wait for the holidays to enjoy stuffing? These cornbread stuffing muffins can be ready in just 30 minutes.

Provided by By Paula Jones

Categories     Side Dish

Time 30m

Yield 9

Number Of Ingredients 6

1 box (6 oz) Betty Crocker™ Homestyle Stuffing cornbread flavored mix
1 1/2 cups water
1/4 cup butter, melted
1 apple, finely chopped
1 stalk celery, finely chopped
1 tablespoon chopped fresh Italian (flat-leaf) parsley

Steps:

  • Heat oven to 350°F. Spray 9 regular-size muffin cups with cooking spray.
  • In large bowl, toss stuffing mix, water and butter. Add apple, celery and parsley; toss until combined. Divide mixture evenly among muffin cups, pressing mixture in cups with spoon.
  • Bake about 20 minutes or until stuffing is firm and tops are golden brown.

Nutrition Facts : ServingSize 1 Serving

APPLE AND ONION STUFFIN' MUFFINS



Apple and Onion Stuffin' Muffins image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 40m

Yield 12 muffins

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 stick butter, softened
1 fresh bay leaf, available in produce department
4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
1 medium to large yellow skinned onion, chopped
3 McIntosh apples, quartered and chopped
Salt and pepper
2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley leaves
8 cups cubed stuffing mix (recommended: Pepperidge Farm)
2 to 3 cups chicken stock, available in paper containers on the soup aisle

Steps:

  • Preheat oven to 375 degrees F.
  • 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.

STUFFIN' MUFFINS



Stuffin' Muffins image

A traditional stuffing served in fun, individual muffin shaped servings, so you and your guests can enjoy more of the yummy crunchy outsides!

Provided by Sheila LaLonde

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 50m

Yield 18

Number Of Ingredients 8

¾ cup butter
1 cup diced onion
1 cup diced celery
2 teaspoons poultry seasoning
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 cup Swanson® Chicken Broth
1 (1 pound) loaf sliced white bread (air dried at least 2 hours), cut into cubes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter 18 muffin cups.
  • Melt butter over medium heat in large stock pot or Dutch oven. Add onion and celery; saute over medium heat until vegetables are soft, about 8 minutes. Season with poultry seasoning, salt, and pepper. Remove pot from heat.
  • Mix bread cubes into vegetables; stir until bread cubes are evenly coated. Stir in Swanson® Chicken Broth; mix well. Press 1/4 cup mixture into buttered muffin tin cups.
  • Bake in preheated oven until tops of muffins are golden brown, about 35 minutes.

Nutrition Facts : Calories 140.6 calories, Carbohydrate 14 g, Cholesterol 20.6 mg, Fat 8.6 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 349.9 mg, Sugar 1.6 g

STUFFIN' MUFFINS



Stuffin' Muffins image

If you love stuffing, you won't be able to get enough of these fun muffin cups that make use of not only leftover stuffing but also green beans, turkey, mashed potatoes, cheddar and gravy. It's a taste of Thanksgiving in every bite! -Pauline Porterfield, Roxboro, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 6

2 cups cooked stuffing
1 cup cooked cut green beans
1 cup chopped cooked turkey
1 cup mashed potatoes
1/4 cup shredded cheddar cheese
1 cup turkey gravy

Steps:

  • Preheat oven to 425°. Press stuffing onto bottoms of 8 greased muffin cups. Layer with beans and turkey. In a small bowl, combine mashed potatoes and cheese; spoon over turkey., Bake 15 minutes. Reduce oven setting to 350°. Bake 15-20 minutes longer or until potatoes begin to brown. Let stand 10 minutes. Run a knife around sides of muffin cups to remove muffins. Serve with gravy.

Nutrition Facts : Calories 370 calories, Fat 18g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 1047mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.

STUFFING MUFFINS



Stuffing Muffins image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Line 12 jumbo muffin cups with paper liners and fill with your favorite bread stuffing (we used Mushroom-Leek). Bake, uncovered, at 375 degrees F until golden, about 45 minutes.
  • Mushroom-Leek Stuffing: Make Classic Stuffing with 3 cups chopped leeks instead of onions. Cook 1 pound sliced cremini mushrooms with the leeks and celery.
  • Classic Stuffing: Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups turkey or chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees F; uncover and bake until golden, 30 more minutes.
  • Photography by Charles Masters

STUFFING MUFFINS



Stuffing Muffins image

Stuffing is a traditional Thanksgiving accompaniment to the turkey, but turning stuffing into muffins helps them hold their own on the holiday table -- with or without the bird. This recipe for stuffing muffins comes from reader Ilene Godofsky of Queens, who writes the Colorful Kitchen food blog. (Ms. Godofsky's vegan pumpkin double-chocolate brownies make the blog worth the visit!) We like this fresh take on stuffing, and the fact that you can serve these muffins on their own, or top with two of our other favorite side dishes -- mashed potatoes and gravy.

Provided by Tara Parker-Pope

Time 1h15m

Yield 12-18 Mini muffins (depending on pan)

Number Of Ingredients 11

8 cups bread cubes (about 1 loaf)
3 tablespoons vegan butter
1 medium onion, diced
4 cloves garlic, minced
1 ½ cups celery, diced
1 tablespoon ground flax seed
1 teaspoon thyme
1 teaspoon rosemary
salt and pepper to taste
2½ - 3 cups vegetable broth
oil to grease muffin tin

Steps:

  • Preheat oven to 375 degrees. Spread bread cubes out on baking sheet in an even layer. Bake until toasted (about 10 to 15 minutes). Transfer bread to large bowl.
  • Heat the vegan butter in a skillet over medium heat. Once the butter has melted, add the onion, garlic and celery. Cook, stirring often, until the vegetables are very soft, about 10 minutes. Add mixture to bowl with bread cubes.
  • Stir together the ground flax seed and 3 tablespoons warm water in a small bowl. Let sit for 5 minutes to bloom and then add to the bowl with the bread. Add thyme, rosemary, salt and pepper into bowl with bread. Add the vegetable broth, one cup at a time, and toss together. Allow to absorb for a minute before adding more broth. If the bread is too soggy, do not add the full amount.
  • Lightly grease the mini muffin tin. Spoon mixture into each spot, packing it down and filling it slightly above the top. Bake for 18 to 20 minutes, until edges are browned. Remove from oven and let sit until cool enough to handle.

Nutrition Facts : @context http, Calories 112, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 210 milligrams, Sugar 2 grams, TransFat 0 grams

STUFFIN EGG MUFFINS



Stuffin Egg Muffins image

A great supper or breakfast dish! You can use bacon bits or ham or sausage, your choice or any or all!

Provided by CoffeeB

Categories     One Dish Meal

Time 35m

Yield 5-9 serving(s)

Number Of Ingredients 4

1 (6 ounce) box Stove Top stuffing mix
9 eggs
3 tablespoons bacon bits
1/2 cup shredded cheese

Steps:

  • Preheat oven to 400°F.
  • Prepare stuffing mix according to directions.
  • Spray muffin cups.
  • Press 1/4 cup stuffing into bottom and up sides of 9 muffin cups.
  • Crack egg into each cup.
  • Sprinkle with bacon bits and cheese.
  • Bake 20 minutes or until yolks are set.
  • Let stand 5 minutes.

GRAVY-STUFFED STUFFING MUFFINS



Gravy-Stuffed Stuffing Muffins image

Switch things up this Thanksgiving! Instead of serving a basket of dinner rolls, let your family feast on these gravy-stuffed stuffing muffins. Each muffin bakes up with a crispy exterior, a moist interior, and a nugget of thick, sausage-filled country gravy in the center. They might sound sort of crazy, but they're a must-try for any stuffing fanatic at your table.

Provided by Chef John

Categories     Holidays and Events Recipes     Thanksgiving

Time 3h55m

Yield 12

Number Of Ingredients 21

3 tablespoons unsalted butter
6 ounces sweet Italian turkey sausage, casings removed
¼ cup all-purpose flour
4 tablespoons chopped green onions
1 ½ cups cold milk
salt to taste
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
5 tablespoons unsalted butter, divided
½ cup diced celery
1 cup diced onion
salt to taste
1 teaspoon poultry seasoning
freshly ground black pepper to taste
5 cups chicken broth
12 cups dry bread cubes
1 tablespoon chopped fresh Italian parsley
1 tablespoon minced fresh sage
2 teaspoons minced fresh thyme
3 large eggs, beaten
2 tablespoons unsalted butter, melted

Steps:

  • Melt butter for country gravy in a saucepan over medium-high heat. Add sausage; cook and crumble into very small pieces until browned, 5 to 7 minutes. Add flour and whisk until it combines with butter and sausage fat to create a roux. Cook and stir for 2 minutes. Add green onions. Cook and stir for 1 minute; don't overcook.
  • Pour in milk and cook, stirring constantly, until mixture comes to a boil. Continue to cook and stir until nice and thick. Stir in salt, cayenne, and black pepper. Cook for 1 more minute, then remove from the heat.
  • Transfer gravy into a bowl and let cool to room temperature, 15 to 20 minutes. Wrap and refrigerate until cold and thick, about 2 hours, or until needed.
  • Preheat the oven to 400 degrees F (200 degrees C). Butter a 12-cup muffin tin with a 1 tablespoon butter.
  • Melt remaining 4 tablespoons butter in a saucepan over medium-high heat. Add celery, onion, and salt; cook and stir until onion just starts to turn translucent, 4 to 5 minutes. Add poultry seasoning and pepper; cook and stir for 1 minute. Add chicken broth and bring to a boil.
  • Meanwhile, combine bread cubes, parsley, sage, and thyme in a large bowl.
  • Pour boiling broth mixture over bread-herb mixture and stir until combined. Mix in eggs. Fill the prepared muffin cups to the top with stuffing mixture, then go around and evenly divide remaining stuffing on top of each muffing, piling it up nice and high.
  • Wet your finger and make a big hole in the center of each muffin, poking down pretty far but stopping about 1 inch from the bottom of the pan. Place about 2 tablespoons chilled gravy into each hole, centering it in the hole the best you can. Reserve remaining gravy for another use.
  • Dampen your hands and mold the stuffing for each muffin over the top to cover the gravy center. Generously brush the tops with melted butter.
  • Place in the center of the preheated oven with a baking pan on a lower rack to catch any drippings. Bake until muffins have firmed up and are golden brown, about 20 minutes.
  • Let cool in the pan for 5 to 10 minutes, then carefully remove and serve.

Nutrition Facts : Calories 258.9 calories, Carbohydrate 23.4 g, Cholesterol 87.6 mg, Fat 14.3 g, Fiber 1.3 g, Protein 9 g, SaturatedFat 7.5 g, Sodium 877.1 mg, Sugar 4.3 g

QUICK BREAKFAST STUFFIN' EGG MUFFINS



Quick Breakfast Stuffin' Egg Muffins image

Another recipe from Kraft's What's Cooking Spring issue. While I have not yet made these myself, they sound downright interesting! If you make them, let me know how they turn out!

Provided by Mel T

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

1 (120 g) package chicken flavor stuffing mix
8 eggs
2 tablespoons bacon bits
1/4 cup shredded mozzarella cheddar blend cheese

Steps:

  • Preheat oven to 400°F.
  • Prepare stuffing mix as directed on package.
  • Press 1/4 cup stuffing firmly onto bottom and up sides of 8 muffin cups, forming about 1/4 inch rim around top of cup.
  • Crack 1 egg into each stuffing cup; sprinkle with bacon bits and cheese.
  • Bake 20 minutes or until yolks are set.
  • Let stand 5 minutes before serving.

SAUSAGE AND GRAVY STUFFIN' MUFFINS RECIPE BY TASTY



Sausage And Gravy Stuffin' Muffins Recipe by Tasty image

Here's what you need: nonstick cooking spray, olive oil, breakfast sausage, McCormick® Rubbed Sage, red pepper flakes, kosher salt, Stuffin' Muffins Base, large eggs, McCormick® Turkey Gravy Mix, cold water

Provided by McCormick

Categories     Breakfast

Yield 12 servings

Number Of Ingredients 10

nonstick cooking spray, for greasing
1 tablespoon olive oil
1 lb breakfast sausage
½ teaspoon McCormick® Rubbed Sage
½ teaspoon red pepper flakes
kosher salt, to taste
1 batch Stuffin' Muffins Base
2 large eggs
1 oz McCormick® Turkey Gravy Mix
1 cup cold water

Steps:

  • Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray.
  • Heat the olive oil in a medium pan over medium heat. Add the breakfast sausage, McCormick® Rubbed Sage, and red pepper flakes and cook, breaking up the meat into small pieces, until browned and cooked through, 6-8 minutes. Pour off any excess grease, then season with salt to taste.
  • Add the sausage 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.
  • While the stuffing muffins cool, add the McCormick® Gravy Mix to a small saucepan. Pour in the water, whisking constantly to prevent lumps from forming. Turn the heat to medium and cook, stirring frequently, until the gravy comes to a boil. Reduce the heat to low and simmer for 1 minute. Remove the pot from the heat and let sit for 3-5 minutes, until slightly thickened.
  • Spoon the gravy over the sausage stuffin' muffins and serve warm.
  • Enjoy!

Nutrition Facts : Calories 184 calories, Carbohydrate 5 grams, Fat 13 grams, Fiber 0 grams, Protein 8 grams, Sugar 3 grams

CHEDDAR AND HERB STUFFIN' MUFFINS RECIPE BY TASTY



Cheddar And Herb Stuffin' Muffins Recipe by Tasty image

Here's what you need: nonstick cooking spray, Stuffin' Muffins Base, shredded cheddar cheese, fresh rosemary, large eggs, McCormick® Rubbed Sage

Provided by McCormick

Categories     Breakfast

Yield 12 servings

Number Of Ingredients 6

nonstick cooking spray, for greasing
1 batch Stuffin' Muffins Base
1 ½ cups shredded cheddar cheese, divided
2 teaspoons fresh rosemary, chopped
2 large eggs
½ teaspoon McCormick® Rubbed Sage

Steps:

  • Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
  • Add 1 cup shredded cheddar and the rosemary to the stuffing base and stir to combine. Fold in the eggs until incorporated.
  • Spoon about ¼ cup of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets. Sprinkle the remaining ½ cup shredded cheddar over the muffins, then finish with a sprinkle of the McCormick® Rubbed Sage.
  • Bake the muffin cups for 25-30 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!

Nutrition Facts : Calories 92 calories, Carbohydrate 5 grams, Fat 5 grams, Fiber 0 grams, Protein 4 grams, Sugar 3 grams

SAUSAGE STUFFING MUFFINS



Sausage Stuffing Muffins image

This recipe puts stuffing into a muffin form for a special presentation. I made these when I cooked my first Thanksgiving dinner. You can also bake the stuffing in a greased baking dish.-Tricia Bibb, Hartselle, Alabama

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 1-1/2 dozen.

Number Of Ingredients 13

1 pound bulk pork sausage
4 celery ribs, chopped
2 medium onions, chopped
1/4 cup butter, cubed
1 package (14 ounces) crushed corn bread stuffing
2 medium apples, peeled and chopped
1 package (5 ounces) dried cranberries
1 cup chopped pecans
1 teaspoon salt
1 teaspoon pepper
2 to 3 cups reduced-sodium chicken broth
2 large eggs
2 teaspoons baking powder

Steps:

  • Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl; set aside. , In same skillet, saute celery and onions in butter until tender. Transfer to bowl; add stuffing, apples, cranberries, pecans, salt and pepper. Stir in enough broth to reach desired moistness. Whisk eggs and baking powder; add to stuffing mixture., Spoon into 18 greased muffin cups. Bake 20-25 minutes or until lightly browned. Cool 10 minutes. Run a knife around edges of muffin cups to loosen. Serve immediately. Freeze option: Freeze cooled stuffing muffins in resealable plastic bags. To use, partially thaw in refrigerator overnight. Place muffins on greased baking sheets, cover with foil and reheat in a preheated 375° oven for 6-10 minutes or until heated through.

Nutrition Facts : Calories 258 calories, Fat 14g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 625mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein.

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From bigoven.com


STUFFING MUFFINS- PERFECT FOR CRUNCHY STUFFING LOVERS!
2019-06-06 Prepared stuffing of your choice 1 egg per 1 box OR 3 cups of prepared stuffing Olive oil Instructions Preheat oven to 450. Grease each muffin tin spot with Olive oil. Prepare stuffing according to box, package or your recipe. Mix egg into prepared stuffing. Scoop into muffin tin. Reduce heat to 425. Bake 15 minutes. Serve warm.
From howtothisandthat.com


CRANBERRY & SAGE STUFFING MUFFINS - JERRY JAMES STONE
2013-11-28 Add in the browned butter, straining out the herbs. Again, stir until coated. Add the stock and repeat. The cubes should be wet, soft but not soggy. 9. Add 2 teaspoons of salt and the sage leaves and mix. Fold in the cranberries. 10. Fill …
From jerryjamesstone.com


STUFFIN MUFFINS RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Stuffin Muffins Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Choice Dinners Diet …
From recipeshappy.com


RECIPE: MARIA'S STUFFIN MUFFINS FROM ABC/GMA
MARIA'S STUFFIN MUFFINS. I got this recipe from Good Morning America where they are having a contest for the best stuffing/dressing, and made this for a luncheon. Crusty on the outside and moist on the inside! It was sooooooooooo good, and everyone wanted the recipe! RECIPE 1 bag Pepperidge Farm cornbread cubes 1 pound bulk pork sausage 1 stick of butter …
From houzz.com


STUFFIN' MUFFINS - BIGOVEN.COM
Preheat oven to 350 degrees Spray inside of muffin pan with cooking spray or line with cupcake papers. Melt butter (4 ounces) over medium heat. Add onions, celery, apple. sprinkle sage, thyme and oregano. Sauté 5 minutes and pull off burner. Combine herb mix, eggs, salt, pepper, melted butter (2 ounces) and mix. Add mixture from pan and stir.
From bigoven.com


LEFTOVER STUFFING MUFFINS - HANDLE THE HEAT
Thanksgiving Leftover Stuffing Muffins are made in minutes with leftover stuffing and turkey for a tasty breakfast or snack that you can dip in cranberry sauce or gravy! Leftover Stuffing Muffins - Handle the Heat
From handletheheat.com


APPLE SAGE STUFFING MUFFINS - SWIRLS OF FLAVOR
2016-11-23 Instructions. Preheat oven to 350F. Spray a 12-cup muffin tin with non-stick cooking spray. In large non-stick skillet melt butter over medium-high heat. Cook apples, onion, celery and sage until just tender, about 7 minutes, stirring occasionally.
From swirlsofflavor.com


STUFFIN' MUFFINS | RACHAEL RAY SHOW
Stuffin' Muffins. Want More? Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox. Email. Sign Up. By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show. Rachael Ray Show Facebook; Rachael Ray Show Twitter; Rachael Ray Show Pinterest; Rachael Ray Show Instagram ; Rachael Ray Show Youtube; Wait, …
From rachaelrayshow.com


STUFFING MUFFINS - INSIDE BRUCREW LIFE
2018-11-03 Instructions. Preheat the oven to 325 degrees. Place the bread cubes on a baking sheet. Bake for 10-15 minutes, stirring a few times. Let cool. Place the bread cubes in a large bowl. Increase the oven temperature to 350 degrees. Spray a muffin tin with nonstick spray. Sauté the butter, onion, and celery until softened.
From insidebrucrewlife.com


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