Stuffin Muffins Food

STUFFING MUFFINS

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

STUFFIN' MUFFINS

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.

STUFFIN' MUFFINS

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.

APPLE AND ONION STUFFIN' MUFFINS

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.

STUFFIN' MUFFINS

Steps:

• Fry the bacon in a large saute pan until just brown and crispy.
• Remove with a slotted spoon and pour off excess grease from the pan.
• Coarsely chop the onions and celery and saute in the pan with the butter until soft and translucent.
• Add the poultry seasoning and stir for a minute or two.
• Return the bacon to the pan along with the cubed bread.
• Moisten with the turkey or chicken broth and stir well to combine.
• Add salt and pepper to taste.
• Allow to cool slightly while the bread absorbs the broth.
• Grease a muffin tin with butter.
• Scoop portions of the stuffing into 3-inch balls and place into each muffin cup.
• Bake at 400 degrees until the tops and sides are light brown, about 15-20 minutes, depending on your oven; this is just an estimate so watch closely!

CHEDDAR AND HERB STUFFIN' MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
• Add 1 cup shredded cheddar and the rosemary to the stuffing base and stir to combine. Fold in the eggs until incorporated.
• Spoon about ¼ cup of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets. Sprinkle the remaining ½ cup shredded cheddar over the muffins, then finish with a sprinkle of the McCormick® Rubbed Sage.
• Bake the muffin cups for 25-30 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
• Serve warm.
• Enjoy!

STUFFIN' MUFFINS

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.

GRAVY-STUFFED STUFFING MUFFINS

Steps:

• Melt butter for country gravy in a saucepan over medium-high heat. Add sausage; cook and crumble into very small pieces until browned, 5 to 7 minutes. Add flour and whisk until it combines with butter and sausage fat to create a roux. Cook and stir for 2 minutes. Add green onions. Cook and stir for 1 minute; don't overcook.
• Pour in milk and cook, stirring constantly, until mixture comes to a boil. Continue to cook and stir until nice and thick. Stir in salt, cayenne, and black pepper. Cook for 1 more minute, then remove from the heat.
• Transfer gravy into a bowl and let cool to room temperature, 15 to 20 minutes. Wrap and refrigerate until cold and thick, about 2 hours, or until needed.
• Preheat the oven to 400 degrees F (200 degrees C). Butter a 12-cup muffin tin with a 1 tablespoon butter.
• Melt remaining 4 tablespoons butter in a saucepan over medium-high heat. Add celery, onion, and salt; cook and stir until onion just starts to turn translucent, 4 to 5 minutes. Add poultry seasoning and pepper; cook and stir for 1 minute. Add chicken broth and bring to a boil.
• Meanwhile, combine bread cubes, parsley, sage, and thyme in a large bowl.
• Pour boiling broth mixture over bread-herb mixture and stir until combined. Mix in eggs. Fill the prepared muffin cups to the top with stuffing mixture, then go around and evenly divide remaining stuffing on top of each muffing, piling it up nice and high.
• Wet your finger and make a big hole in the center of each muffin, poking down pretty far but stopping about 1 inch from the bottom of the pan. Place about 2 tablespoons chilled gravy into each hole, centering it in the hole the best you can. Reserve remaining gravy for another use.
• Dampen your hands and mold the stuffing for each muffin over the top to cover the gravy center. Generously brush the tops with melted butter.
• Place in the center of the preheated oven with a baking pan on a lower rack to catch any drippings. Bake until muffins have firmed up and are golden brown, about 20 minutes.
• Let cool in the pan for 5 to 10 minutes, then carefully remove and serve.

THANKSGIVING STUFFING MUFFINS

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.

STOVE TOP STUFFIN' EGG MUFFIN

Steps:

• Heat oven to 400ºF.
• Prepare stuffing as directed on package; cool slightly. Spray 12 muffin cups with cooking spray. Press 1/4 cup stuffing onto bottom and up side of each cup, forming 1/4-inch rim around top of each.
• Beat eggs in measuring cup; pour into stuffing cups. Top with bacon and cheese.
• Bake 20 min. or until centers are set. Let stand 5 min. before serving.

STUFFIN' MUFFINS BASE RECIPE BY TASTY

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!

STUFFIN' EGG MUFFIN

Steps:

• Heat oven to 400ºF.
• Prepare stuffing as directed on package, omitting the stand time. Press 1/4 cup stuffing onto bottom and up side of each of 12 muffin cups sprayed with cooking spray, forming 1/4-inch rim around top of cup. Place muffin pan on baking sheet.
• Add 1 egg to each cup; top with bacon and cheese.
• Bake 20 min. or until whites are firm and yolks are cooked to desired doneness. Let stand 5 min. before serving.

STUFFING MUFFINS

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.