APPLE AND ONION STUFFIN'
Provided by Rachael Ray : Food Network
Time 50m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Preheat a large skillet over medium-high heat. Melt 1 stick butter in the skillet. When the butter melts, add the celery, apples and onions. Season with salt, pepper and poultry seasoning. Cook until the vegetables and apples begin to soften, 5 to 6 minutes.
- Add the stuffing cubes to the pan and combine. Moisten the stuffing with the chicken stock until all of the bread is soft, but not wet. Let the stuffing cool either in the pan or in a bowl.
- For a stuffin' casserole: Brush a casserole dish with 1/4 stick butter. Add the stuffing mixture to the dish and dot the top with the remaining 1/4 stick butter. Bake until set and crisp on top, 15 to 20 minutes. Serve hot or at room temperature.
- For individual stuffin' muffins: Brush a 12-muffin tin with the remaining 1/2 stick of butter. Add the beaten egg to the cooled stuffing mixture. Using an ice cream scoop, fill and mound up the stuffing in the muffin tin. Bake until set and crisp on top, 10 to 15 minutes. Remove the stuffin' muffins to a platter and serve hot or at room temperature.
APPLE AND ONION STUFFIN' MUFFINS
Provided by The Cooking Jar
Time 40m
Number Of Ingredients 12
Steps:
- Over medium high heat, melt butter in the pan and add olive oil
- Add onions, celery, apples and bay leaf
- Add poultry seasoning, celery seed and season with salt and pepper to taste
- Saute for 5 minutes until vegetables are soft
- Add parsley and stuffing mix and stir to combine
- Pour in chicken stock and stir to mix until all the stuffing has absorbed the liquid
- Remove bay leaf
- Grease a muffin pan and mound up the stuffing in the muffin cups
- Bake at 375 degrees F for 10-15 minutes or until the tops are crisp
- Let it sit for 10 minutes
- Remove muffins and dish and serve warm
APPLE STUFFING MUFFINS
Take stuffing one step further with these fun single-serving portions baked in a muffin pan. The apples really keep them fresh, and even kids love them. -Tamara Huron, New Market, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- In a large skillet over medium-high heat, heat butter and oil. Add onion and celery; cook and stir until tender. Add the apples, salt, rosemary and pepper; cook 4-6 minutes longer or until apples are tender. Remove from the heat. Stir in the stuffing mix, broth, cranberries and parsley., Fill greased muffin cups with a heaping 1/2 cup scoop. Bake at 375° for 25-30 minutes or until lightly browned. Cool for 10 minutes before removing from pans. Serve warm.
Nutrition Facts : Calories 229 calories, Fat 7g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 897mg sodium, Carbohydrate 35g carbohydrate (13g sugars, Fiber 2g fiber), Protein 5g protein.
APPLE AND ONION STUFFING / MUFFINS
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.
Provided by katie in the UP
Categories Apple
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Preheat a large skillet over med high heat.
- Add olive oil to skillet and 4 tbsp 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 seasonings.
- Cook 5 to 6 minutes to begin to soften then add parsley and stuffing cubes to pan and combine.
- Moisten the stuffing with chicken broth until all the bread is soft but not wet.
- Butter 12 muffin cups, 2 tins, liberally with remaining butter.
- Use a ice cream scoop to fill and mound up the stuffing in muffin tins.
- Remove bay leaf as you scoop the stuffing when you come upon it.
- Bake until set and crisp on top, 10 to 15 minutes.
- Remove stuffing 'muffins' to a platter and serve hot or room temperature.
Nutrition Facts : Calories 257, Fat 21.1, SaturatedFat 10.7, Cholesterol 43.1, Sodium 247.8, Carbohydrate 16.1, Fiber 2.6, Sugar 9.8, Protein 2.9
APPLE AND ONION STUFFING
Steps:
- Preheat the oven to 350 degrees F.
- Lightly toast the bread slices. Cut them into cubes and set aside.
- Add butter to a pot over medium heat on the stove. Once melted, add onion, celery, shallots, garlic, and salt. Add pepper, to taste. Saute the veggies until softened, about 6 minutes, stirring frequently.
- Meanwhile, in a large bowl, combine broth with egg substitute and stir thoroughly. Set aside.
- Remove the pot from heat and add apples, parsley, and raisins. Mix well and set aside.
- Add toasted bread cubes to the broth mixture and stir to coat. Add vegetable-apple mixture and gently stir. The bread cubes should be moist but not saturated. Add a few extra tablespoons of broth to coat, if needed.
- Spray a medium baking dish with nonstick spray. Transfer stuffing mixture to the baking dish. Cover with foil and bake in the oven for 20 minutes. Remove foil and, using a fork, gently fluff and rearrange stuffing. Return to the oven, uncovered. Bake until the top is golden brown, 10 to 15 minutes.
- While the stuffing is still warm, mix gently, if needed. Devour!
Nutrition Facts : Calories 108, Fat 1 grams, Sodium 206 milligrams, Carbohydrate 24 grams, Fiber 4.25 grams, Protein 3 grams, Sugar 12 grams
APPLE AND ONION STUFFIN' MUFFINS
Transform your traditional stuffing into these delicious muffins.
Provided by Rachael Ray
Categories bake,fruit,herbs,side,vegetables
Time 40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375ºF.
- 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.
ONION AND APPLE STUFFING
I took this to my boyfriend's work Thanksgiving supper the first year he worked there. Now I get requests for this stuffing every year. I grew up with very different Thanksgiving stuffing so this is great for when I'm in the mood for something a little more traditional but still a little unique.
Provided by madsthegr8
Time 1h
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Put butter and olive oil in a skillet over medium heat. When butter has melted, add apples, onion, celery, and garlic; let sweat for 5 to 6 minutes.
- Meanwhile, combine cornbread stuffing mix, 1 1/2 cups water, and 2 tablespoons butter in a microwave-safe bowl. Microwave on high power for 5 to 6 minutes. Remove from the microwave and fluff with a fork. Repeat with turkey stuffing mix, remaining 1 1/2 cups water, and remaining 2 tablespoons butter.
- Combine softened apple-vegetable mixture and both stuffings in a large bowl; stir until everything is mixed together. Add 2 cups broth and stir again; it needs to be wet but not soupy. Add more broth (up to 1 cup) if needed. Transfer to the prepared baking dish.
- Bake in the preheated oven until the top is slightly crunchy and the stuffing looks a lot drier than it did going into the oven, about 35 minutes. If more time is needed, bake in 10-minute increments.
Nutrition Facts : Calories 144.1 calories, Carbohydrate 16.9 g, Cholesterol 14.3 mg, Fat 7.3 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 3.5 g, Sodium 502.7 mg, Sugar 3.6 g
LIGHT APPLE STUFFING MUFFINS
I decided to combine my wheat muffin recipe with the rest of the ingredients that I use to make stuffing. These muffins make healthy finger food stuffing on-the-go. They are sweet and savory with a buttery-like taste.
Provided by JJsMa
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
- Whisk water, milk powder, margarine, white sugar, eggs, sucralose, baking powder, salt, thyme, baking soda, onion powder, garlic powder, minced onion, and black pepper together in a large bowl. Whisk all-purpose flour and whole wheat flour into milk powder mixture until batter is thick. Fold apples and celery into batter; spoon into prepared muffin cups.
- Bake in the preheated oven for 10 minutes. Rotate muffin pans and bake until set and golden, 5 to 10 minutes more.
Nutrition Facts : Calories 153 calories, Carbohydrate 24.2 g, Cholesterol 16.2 mg, Fat 4.5 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 0.9 g, Sodium 447 mg, Sugar 8.3 g
APPLE AND ONION STUFFING
A Thanksgiving Tradition in the home of Rachael Ray. **NOTE**I tried Rachael Ray's stuffing on Thanksgiving of 2006....It was okay, but not one I would make again. My tastes do not favor fruit in the mix. Maybe if I added my standard sausage mix to the recipe it would have survived the test and made a permanent place in my recipe files.
Provided by Sandylee
Categories Apple
Time 50m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F.
- Preheat large skillet over medium-high heat. Add the EVOO to the skillet and the butter. When the butter melts, add the bay leaf, celery, onions and apples. Season with salt, pepper and poultry seasoning, and cook 5-6 minutes or until vegetables and apples begin to soften.
- Add the 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. Remove bay leaf and let cool either in the pan or in a bowl.
- Brush a cookie sheet with EVOO.
- Form a loaf shape out of your stuffing and bake until set and crisp on top, about 15 to 20 minutes.
- ****************************************.
- FOR INDIVIDUAL STUFFIN MUFFINS:.
- Brush a 12 muffin cup holder with the remaining butter.
- Add the beaten egg to the cooled stuffing mixture.
- Using an ice cream scoop, fill and mound up the stuffing in muffin tins.
- Bake until set and crisp on top, 10-15 minutes.
- Remove stuffin' muffins to a platter and serve hot or room temperature.
More about "apple and onion stuffing muffins recipes"
RACHAEL RAY'S APPLE AND ONION STUFFIN' FOR A STUFFIN' LOAF …
From delish.com
APPLE, BACON, AND ONION STUFFING MUFFINS - BETTER HOMES …
From bhg.com
APPLE AND ONION STUFFIN’ MUFFINS – RECIPES NETWORK
From recipenet.org
APPLE AND ONION STUFFIN' | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
ORANGE STUFFING MUFFINS - ANDI ANNE
From andianne.com
BEST STUFFIN' MUFFINS RECIPE - HOW TO MAKE STUFFIN' MUFFINS
From goodhousekeeping.com
APPLE AND ONION STUFFIN’ MUFFINS - RECIPES LIST
From recipes-list.com
30 BEST THANKSGIVING CORN RECIPES (SIDE DISHES AND MORE)
From insanelygoodrecipes.com
GLUTEN-FREE CRANBERRY ORANGE STUFFING | GLUTEN FREE & MORE
From glutenfreeandmore.com
APPLE AND ONION STUFFIN' MUFFINS - FOOD NETWORK
From foodnetwork.co.uk
CORNBREAD SAUSAGE STUFFING MUFFINS - A FAMILY FEAST®
From afamilyfeast.com
APPLE, BACON, AND ONION STUFFING MUFFINS | MIDWEST LIVING
From midwestliving.com
WHITE CASTLE INTRODUCES STUFFIN' MUFFINS TO LINEUP OF POPULAR ...
From finance.yahoo.com
APPLE, ONION AND SAUSAGE STUFFING MUFFINS RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
SOURDOUGH AND HERB STUFFING RECIPE - LOS ANGELES TIMES
From latimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love