Stuffing Muffins Food

STUFFING MUFFINS

Steps:

• Let bread sit overnight to harden. If your bread is fresh, preheat the oven and bake the bread cubes on 2 baking sheets at 250°F for about 30 minutes, stirring half way until the bread is completely firm.
• Increase the oven to 375°F. Spray a non-stick muffin tin with oil.
• Heat a large nonstick skillet over medium heat, cook the Pancetta until browned and the fat renders, about 2 to 3 minutes.
• Add butter; when melted add shallots, celery, parsley, sage, Bell's seasoning and salt and cook on medium low until soft, about 8 to 10 minutes.
• Remove from heat and let cool a few minutes.
• In a medium bowl, combine chicken broth and egg.
• In a large bowl add bread and combine with sauteed vegetables.
• Add chicken broth and egg mixture and combine well. If stuffing is too dry, add a little more broth or water until you have the right consistency. Let is sit 10 minutes.
• Transfer the stuffing to the muffin pan. (If making ahead cover with foil and refrigerate).
• If making alongside a turkey, pour some of the pan juices from the cooked turkey over the stuffing. Bake uncovered 25 minutes, or until golden.

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.

SAUSAGE STUFFING MUFFINS

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.

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.

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.

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.

STUFFING MUFFINS

Steps:

• Preheat oven to 375 degrees F. For best results, use paper baking cups in a 12-cup muffin tin.
• Wash and dry all produce.
• Cook sausage in a frying pan over medium-high heat, breaking into small crumbles, until no longer pink, 5 to 7 minutes. Drain the sausage, reserving the fat. Place sausage into a large mixing bowl.
• Pour olive oil into the pan with the sausage fat. Add onion and saute for 2 to 3 minutes. Add celery and apple and cook for about 4 minutes, or until soft and translucent, scraping the bottom of the pan to release any crispy bits of food. Stir in the seasonings and sausage crumbles; stir for about 1 minute. Remove from heat.
• In a small bowl, mix broth and eggs together with a whisk until blended.
• Add the stuffing, egg mixture, and onion-sausage mixture back into the large bowl. Mix well, taking care not to overwork the cornbread stuffing.
• Spoon stuffing mixture into the muffin cups. Gently press the stuffing into the cups and form rounded tops. A large ice cream scoop works great to pack the stuffing into the cups.
• Bake 20 to 24 minutes, or until golden brown and cooked throughout. Remove from muffin tin and place on a cooling rack for a couple of minutes before serving. You can remove the paper liner prior to serving if desired.

STUFFING MUFFINS

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.

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

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

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.

STUFFING MUFFINS- PERFECT FOR CRUNCHY STUFFING LOVERS!

Steps:

• Preheat oven to 450.
• Grease each muffin tin spot with Olive oil.
• Prepare stuffing according to box, package or your recipe.
• Mix egg into prepared stuffing.
• Scoop into muffin tin.
• Reduce heat to 425.
• Bake 15 minutes.
• Serve warm.

APPLE AND BACON STUFFING 'MUFFINS'

Steps:

• Heat oven to 300ºF.
• Spread bread cubes in single layer on rimmed baking sheet. Bake 10 to 12 min. or until dry, stirring every 5 min. Cool.
• Increase oven temperature to 375ºF. Cook bacon in large skillet until crisp. Remove from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings in skillet. Add onions, celery and herbs; cook on medium heat 8 to 10 min. or until vegetables are crisp-tender, stirring occasionally. Stir in apples and garlic; cook and stir 3 min.
• Toss apple mixture with bread cubes, bacon and pepper in large bowl. Add broth; mix lightly. Spoon into 12 muffin cups sprayed with cooking spray, using about 2/3 cup for each cup.
• Bake 20 to 25 min. or until heated through.