STUFFIN' MUFFINS
Stuffin' muffins will make your Thanksgiving dinner.
Categories thanksgiving stuffing muffins side dishes stuffing muffins
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Grease a 12-cup muffin tin with cooking spray.
- Melt butter in a medium skillet over medium heat. Add sausage and cook until browned, breaking up the meat with a wooden spoon. Add the onion and celery and continue to sauté until the vegetables have softened, about 5 minutes. Stir in garlic, thyme, sage and rosemary. Season with salt and pepper to taste. Remove from heat to let cool slightly.
- In a large bowl, combine bread cubes, sausage mixture, and chicken broth. Check for seasonings and season with salt and pepper if necessary, then stir in egg.
- Divide stuffing mixture between muffin tin cups. Bake until warmed through and golden on top, about 25 to 30 minutes.
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
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
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.
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.
SMALL BATCH LEFTOVER STUFFING MUFFINS
Don't let the "stuffing" deter you, but if you're concerned this works equally as well with dressing. Serve with some leftover cranberry sauce if desired The reason this works well is because the flavors are coming from the stuffing. I recommend using a stuffing which has sausage, onions, and celery in the ingredients.
Provided by thedailygourmet
Categories Thanksgiving Leftovers
Time 40m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whip egg in a medium bowl until foamy. Add leftover stuffing. Cube 4 pieces of Cheddar cheese, about 1/2 inch in diameter, and set aside. Shred the remaining Cheddar cheese. Add shredded cheese to stuffing mixture. Mix well.
- Spoon half of the stuffing mixture into 4 muffin cups. Use your finger to create a small indention, add a piece of cubed cheese, and cover with remaining stuffing mixture.
- Bake in the preheated oven until tops spring back when lightly pressed, about 27 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 21.9 g, Cholesterol 57.7 mg, Fat 13.4 g, Fiber 2.9 g, Protein 7.4 g, SaturatedFat 4.4 g, Sodium 626.5 mg, Sugar 2.3 g
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
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
More about "stuffing muffins recipes"
STUFFING MUFFINS - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
STUFFING MUFFINS (PERFECT PORTION CONTROL) - SKINNYTASTE
From skinnytaste.com
STUFFING MUFFINS | MCCORMICK
From mccormick.com
Cuisine AmericanCategory Side DishesServings 12
STUFFING MUFFINS RECIPE STOVE TOP RECIPES
From stevehacks.com
SAUSAGE STUFFING MUFFINS | CLUB HOUSE CA
From clubhouse.ca
CORNBREAD STUFFING MUFFINS - JANELLE ROHNER
From janellerohner.com
BEST HOMEMADE STUFFING RECIPE - SPOON FORK BACON
From spoonforkbacon.com
OVEN BAKED STUFFING - AN EASY THANKSGIVING DRESSING RECIPE
From oldworldgardenfarms.com
7 RECIPES THAT WILL ADD A NEW TWIST TO YOUR THANKSGIVING DINNER
From startribune.com
THE ULTIMATE THANKSGIVING STUFFING RECIPE - THE NEW YORK TIMES
From nytimes.com
STUFFING MUFFINS RECIPE | POPSUGAR FOOD
From popsugar.com
WHITE CASTLE RELEASES RECIPE FOR STUFFING MUFFINS MADE …
From foodandwine.com
BEST STUFFIN' MUFFINS RECIPE - HOW TO MAKE STUFFIN' MUFFINS
From goodhousekeeping.com
STUFFING MUFFINS RECIPE | LAURA IN THE KITCHEN - INTERNET …
From laurainthekitchen.com
THANKSGIVING STUFFING RECIPE - NYT COOKING
From cooking.nytimes.com
WHITE CASTLE STUFFIN MUFFINS RECIPE WILL CHANGE THANKSGIVING …
From foodsided.com
STUFFING MUFFINS - TRADER JOE'S
From traderjoes.com
TRADITIONAL STUFFING RECIPE FOR TWO - OH, THAT'S GOOD!
From ohthatsgood.com
LEFTOVER STUFFING MUFFINS - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
CORNBREAD STUFFING MUFFINS RECIPE - MAKE IT SKINNY PLEASE
From makeitskinnyplease.com
THANKSGIVING STUFFING AND DRESSING RECIPES FOR EVERY KIND OF FEAST ...
From washingtonpost.com
RECIPE OF THE DAY: STUFFING MUFFINS - THE DAILY MEAL
From thedailymeal.com
STUFFING MUFFINS RECIPE - THE PRODUCE MOMS
From theproducemoms.com
STUFFING MUFFINS RECIPE (MAKE-AHEAD) | CHEW OUT LOUD
From chewoutloud.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 »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #healthy #breads #side-dishes #vegetables #oven #holiday-event #muffins #dietary #christmas #low-cholesterol #low-saturated-fat #inexpensive #healthy-2 #quick-breads #low-in-something #equipment #number-of-servings
You'll also love