STUFFING MUFFINS
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
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
STUFFIN' MUFFINS
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
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
STUFFING MUFFINS
Stuffing Muffins baked in a muffin tin for easy portion control! This classic stuffing recipe is made even more delicious with Pancetta (or bacon).
Provided by Gina
Categories Side Dish
Time 1h30m
Number Of Ingredients 12
Steps:
- Let bread sit overnight to harden. If your bread is fresh, preheat the oven and bake the bread cubes on 2 baking sheets at 250°F for about 30 minutes, stirring half way until the bread is completely firm.
- Increase the oven to 375°F. Spray a non-stick muffin tin with oil.
- Heat a large nonstick skillet over medium heat, cook the Pancetta until browned and the fat renders, about 2 to 3 minutes.
- Add butter; when melted add shallots, celery, parsley, sage, Bell's seasoning and salt and cook on medium low until soft, about 8 to 10 minutes.
- Remove from heat and let cool a few minutes.
- In a medium bowl, combine chicken broth and egg.
- In a large bowl add bread and combine with sauteed vegetables.
- Add chicken broth and egg mixture and combine well. If stuffing is too dry, add a little more broth or water until you have the right consistency. Let is sit 10 minutes.
- Transfer the stuffing to the muffin pan. (If making ahead cover with foil and refrigerate).
- If making alongside a turkey, pour some of the pan juices from the cooked turkey over the stuffing. Bake uncovered 25 minutes, or until golden.
Nutrition Facts : ServingSize 1 muffin, Calories 115 kcal, Carbohydrate 15.5 g, Protein 4.5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 55 mg, Sodium 345 mg, Fiber 1.5 g, Sugar 0.5 g
STUFFING MUFFINS RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 9
Steps:
- In a skillet, melt the butter, then add the celery and onion and sprinkle with a little coarse salt. Cook until softened 3 to 5 minutes. In a large bowl, empty the bread cubes, and add the cooked vegetables, parsley and beaten eggs. Add the seasoning packet (or use your own mixture--I like Bell's Seasoning) Add the stock, one cup at a time and give a gentle stir to combine. Add more stock until the bread mixture is moist, but not completely water-logged goopy and wet. Spray a muffin tin with non-stick spray, or generously grease with butter. An ice cream scoop makes things easier to portion. Bake at 350°F for 30-40 minutes each, and the tops are crunchy and golden. Loosen each muffin with a knife and serve. You can freeze these to reheat at a later time, too.
APPLE AND ONION STUFFIN' MUFFINS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 40m
Yield 12 muffins
Number Of Ingredients 11
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.
STUFFING MUFFINS
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 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
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' MUFFINS BASE RECIPE BY TASTY
Here's what you need: bread, unsalted butter, yellow onion, celery, garlic, McCormick® Rubbed Sage, dried thyme, kosher salt, black pepper, chicken stock
Provided by McCormick
Categories Dinner
Yield 8 cups
Number Of Ingredients 10
Steps:
- Dry the bread cubes by either leaving uncovered overnight, or toasting at a low temperature in the oven or toaster for 10 minutes, or until dried but not browned. Transfer to a very large bowl and set aside.
- Melt the butter in a medium pan over medium heat. Add the onion and celery and sauté for 4-6 minutes, or until the onion starts to soften. Mix in the garlic, McCormick® Rubbed Sage, thyme, ½ teaspoon salt, and the pepper and sauté for another 2 minutes, until the vegetables are tender.
- Add the onion and celery mixture to the bowl with the dried bread cubes and stir to combine. Add the remaining ½ teaspoon salt and the chicken stock and stir to incorporate.
- Enjoy!
Nutrition Facts : Calories 158 calories, Carbohydrate 15 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, Sugar 3 grams
THANKSGIVING STUFFING MUFFINS
Everyone likes the crunchy part of Thanksgiving stuffing. Baking the stuffing in muffin tins solves the problem.
Provided by hpitler
Categories Kosher
Time 40m
Yield 36 muffins
Number Of Ingredients 13
Steps:
- Pre-heat oven to 375.
- Saute onions, carrots and celery in 10"skillet until tender.
- Mix all ingredients in a large mixing bowl.
- Spray muffin tins with Pam.
- Fill muffin tins with stuffing mix until just overflowing (will not rise in oven).
- Bake for 25 minute or until crisp on top.
Nutrition Facts : Calories 75.2, Fat 1.1, SaturatedFat 0.3, Cholesterol 20.9, Sodium 212.7, Carbohydrate 15, Fiber 1, Sugar 7.1, Protein 2.2
THANKSGIVING LEFTOVER STUFFING MUFFINS
Have you ever been overwhelmed when you open the refrigerator the day after Thanksgiving and see all of those leftovers? Reheating those leftovers the same way, day after day, gets old very quickly. Here's a fun and tasty way to turn dinner into an on-the-go breakfast special or maybe breakfast for dinner.
Provided by lutzflcat
Categories Thanksgiving Leftovers
Time 45m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 213.3 calories, Carbohydrate 21.3 g, Cholesterol 91.4 mg, Fat 10.1 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 3 g, Sodium 447.3 mg, Sugar 6.3 g
STUFFING MUFFINS
Make and share this stuffing muffins recipe from Food.com.
Provided by paulamatt
Categories Quick Breads
Time 35m
Yield 1 dozen
Number Of Ingredients 13
Steps:
- In a small bowl, cover the raisins with water and let sit 1 minute, then drain.
- Allow raisins to stand for 30 minutes to absorb the moisture that remains on their skins.
- Preheat the oven to 400 degrees.
- Grease standard muffin tins, line them with cupcake papers or spray them with nonstick cooking spray.
- In a medium bowl, whisk together the milk, oil, apple, applesauce, walnuts, herbs, onion, sugar, salt and pepper.
- Combine the flour and baking powder and sift together.
- Add the flour mixture and raisins to the milk mixture and stir with a fork until the batter is blended.
- Spoon batter into prepared muffin tins, filling each cup almost full.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Remove from the tins and transfer the muffins to a rack to cool slightly.
- Serve warm.
- Makes 12 muffins.
Nutrition Facts : Calories 2365.9, Fat 69.7, SaturatedFat 8.4, Cholesterol 8.6, Sodium 5570.3, Carbohydrate 390.1, Fiber 18.9, Sugar 101.6, Protein 59.3
STUFFIN' MUFFINS
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
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.
SAUSAGE STUFFING MUFFINS
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
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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