Apple and Onion Stuffing / Muffins

READY IN: 40mins
Recipe by katie in the UP

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.

Top Review by BumblingB's

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!

Ingredients Nutrition


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

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