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    You are in: Home / Recipes / Apple and Onion Stuffing / Muffins Recipe
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    Apple and Onion Stuffing / Muffins

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    katie in the UP's Note:

    This is a quick recipe I got from Rachael Ray's 30 Minute Meals Program. I skip the potatoes when making this with Roasted Pork.

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    Units: US | Metric


    1. 1
      Preheat oven to 375°F.
    2. 2
      Preheat a large skillet over med high heat.
    3. 3
      Add olive oil to skillet and 4 tbsp butter.
    4. 4
      When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples.
    5. 5
      Sprinkle the vegetables and apples with seasonings.
    6. 6
      Cook 5 to 6 minutes to begin to soften then add parsley and stuffing cubes to pan and combine.
    7. 7
      Moisten the stuffing with chicken broth until all the bread is soft but not wet.
    8. 8
      Butter 12 muffin cups, 2 tins, liberally with remaining butter.
    9. 9
      Use a ice cream scoop to fill and mound up the stuffing in muffin tins.
    10. 10
      Remove bay leaf as you scoop the stuffing when you come upon it.
    11. 11
      Bake until set and crisp on top, 10 to 15 minutes.
    12. 12
      Remove stuffing 'muffins' to a platter and serve hot or room temperature.

    Ratings & Reviews:

    • on December 10, 2006


      Saw this on TV, and would have posted it had it not been done already. I don't have a skillet big enough to hold all this! I used my dutch oven. I did use the McIntosh apples, as they are my favorite, and substituted vegetarian stock. I also cut back to 1 tablespoon of poultry seasoning. And, I have it written down as 400 degree oven. Small differences. In my notes, she gave two options; one was to make this into little loaves, and the other was the muffins. For the muffins, she said to let the stuffing cool and add one egg before putting it in the muffin trays. Don't know how much it matters, but that's the way I've done it. Tasty stuff(ing)! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 27, 2009


      With this recipie make sure the onion is red, use 1 cup of red wine, 1/2 cup of water and 1/4 cup of apple cider with 1 tsp of lemon juice instead of chicken stock and toat your own bread cubes with olive oil, light garlic, basil and parsley and i guarantee it will be much more flavorful.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 05, 2009


      We loved the addition of apples to this stuffing. I will definitely make this again. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Apple and Onion Stuffing / Muffins

    Serving Size: 1 (243 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 257.0
    Calories from Fat 189
    Total Fat 21.1 g
    Saturated Fat 10.6 g
    Cholesterol 43.0 mg
    Sodium 247.8 mg
    Total Carbohydrate 16.1 g
    Dietary Fiber 2.5 g
    Sugars 9.7 g
    Protein 2.9 g

    The following items or measurements are not included:

    seasoned stuffing mix

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