I like my stuffing with some turkey. Yep. I always put a little turkey on the side. 🙂 Even though everyone in our family really enjoys stuffing, I only make it at the holidays. Mentally, it just seems like a lot of work. But, not any more. These stuffing muffins with apple butter, cranberries, onions and a few other goodies will make you think twice about limiting your stuffing consumption to just twice a year. There are just 6 ingredients and NO stove-top preparation is required.
There’s bread, fruit and veges in this delicious “muffin.” Just add a little protein and you’ve got a complete meal.
Stuffing Muffins Step-by-Step
I’ve got a few tips to make “perfect” stuffing muffins and I took a lot of photos since a picture is worth a thousand words. Note that these pictures are for a half batch because I tested this recipe many, many times and we are in stuffing muffin overload. (Luckily, they should freeze nicely.) A full batch will make about 12 muffins.
1. Generously grease muffin tin wells with butter, margarine or a vegan substitute. It helps form the outer crust and the stuffing muffins will pop right out when they are done.
2. Cut soft bread into small cubes and drizzle with apple butter. Note that this bread is soft, not stale or dried. Whole wheat bread will work too. Gently toss the bread cubes with a fork so that the apple butter is evenly distributed (see next picture).
3. The bread cubes should be very lightly coated with apple butter. Put 5-6 bread cubes in the bottom of the muffin tin wells to ensure that the bottom will be strong and secure. (If you have too many goodies on the bottom, then the muffin will not stick together.)
4. Next add the “goodies” to the remaining bread cubes: finely diced celery, finely diced onion, crushed corn flakes and dried cranberries. Toss with a fork to combine. In case you are wondering…
No. You don’t need to saute the onions and celery first. They will soften as the muffins bake.
Corn flakes? Yes. It’s one of the secret ingredients in our family stuffing recipe and adds a delicious crunch. You could use chopped walnuts or pecans instead though.
5. Spoon more bread cubes and goodies into the muffin tin wells being careful to get bread and goodies in each one. The vegetables and other goodies will gravitate to the bottom so be sure and dig down to the bottom of the bowl. Each well should be over flowing.
6. Press the mixture down with a measuring cup, spoon or your hands. The once mounded muffin ingredients should now fill up about half of the muffin tin well. This step is absolutely necessary to make the breading “stick” together during the cooking process. Trust me!
7. Add the remaining bread cubes and goodies to the muffins tin wells, again being careful to distribute the ingredients. Press the mixture down until it is compact. The muffin tin wells should be filled to the top or just a bit over.
8. Bake the stuffing muffins in a 375 degree F oven for about 25 minutes. The tops should be browned and firm to touch. Allow the muffins to cool in the pan for about 10 minutes and then carefully pop them out with a fork. Serve warm or at room temperature.
- 8 cups of soft bread, cut into 1 inch cubes (about 2 slices of bread equals 1 cup)
- Butter, margarine or vegan substitute for greasing muffin tins
- ¼ cup apple butter
- ½ cup celery, finely diced
- ½ cup onion, finely diced
- ½ cup corn flakes, crushed
- ½ cup dried cranberries
- Preheat oven to 375 degrees F.
- Generously grease 12 muffin tins with butter.
- Drizzle apple butter over bread cubes and gently toss with a fork to evenly coat.
- Place 4-5 bread cubes in the bottom of each muffin tin.
- Add celery, onion, corn flakes and dried cranberries (a.k.a goodies) to remaining bread cubes.
- Fill each muffin tin with the bread cube and goodies mixture being careful to get both bread and goodies in each muffin tin. (The goodies tend to fall to the bottom of bowl.)
- Press the mixture down with the bottom of a measuring cup, spoon or with your hands until the mixture is compact and fills up about half of the muffin tin.
- Add additional bread cube and goodies mixture to each tin so that it is heaping slightly over the top.
- Again, press the mixture down so that is compact and just even or slightly over the top of the muffin tin.
- Bake for 25 minutes or until the top is browned and firm.
- Allow stuffing muffins to cool in the muffin tin for about 5-10 minutes.
- Gently remove stuffing muffins with a fork.
- Enjoy warm or at room temperature.
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