Stuffing Muffins Perfect For Crunchy Stuffing Lovers Recipes

STUFFIN' MUFFINS

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.

STUFFING MUFFINS

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- PERFECT FOR CRUNCHY STUFFING LOVERS!

Steps:

• 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.

THANKSGIVING LEFTOVER STUFFING MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray muffin tin cups with cooking spray.
• Combine stuffing, turkey, and corn kernels in a large bowl, and stir gently. If mixture is particularly dry, add 1 tablespoon chicken broth, a little at a time, until mixture is moist, but not mushy. Loosely and equally portion stuffing mixture amongst the 12 muffin cups. Insert a Cheddar cheese cube into the center of each muffin cup.
• Whisk eggs, 2 tablespoons chicken broth, salt, and pepper together in a cup. Divide egg mixture evenly among the cups. The egg mixture will not completely cover the stuffing, but it puffs up when baked.
• Bake in the preheated oven until muffins are browned and slightly crisp on the top, 25 to 30 minutes.
• Allow to cool for about 5 minutes before removing the muffins by running a knife around the edge of each cup. Serve warm with a dollop of cranberry sauce spooned on the top.