Stuffin’ Muffins
A very good way of providing stuffing in serving sized, easy to transport, pieces.
Servings: 1 dozen muffins
Equipment
- 12-cup Muffin Pan.
Ingredients
- 4 oz salted butter (one stick)
- ½ cup finely chopped onion
- ½ cup finely chopped celery
- ½ cup chopped apple (core, but do not peel before chopping)
- 1 tsp powdered sage
- 1 tsp powdered thyme
- 1 tsp ground oregano
- 8 cups herb stuffing (store-bought, or use plan bread cubes and add a quarter teaspoon more of ground sage, thyme, and oregano)
- 3 eggs beaten
- 1 tsp salt
- ½ tsp black pepper (freshly ground is best)
- 2 oz melted butter (½ a stick)
- ¼ to ½ cup chicken broth or water
- honey (optional, to taste)
- dried cranberries (optional)
Instructions
- Preheat the oven to 350F, rack in middle position
- Spray the inside of the muffin pan cups with non-stick cooking spray, or line them with cupcake papers.
- In a 10-inch or larger frying pan, add the stick of butter, cut in 4 to 8 pieces. Heat the pan over medium heat to melt the butter.
- Once the butter has melted, add the chopped onions, and give them a stir.
- Add the chopped celery, and stir it in.
- Add the chopped apple, and stir it in.
- Sprinkle in the ground sage, thyme, and oregano.
- Sauté this mixture for 5 minutes. Then remove the pan from the heat.
- In a large mixing bowl, combine the herb stuffing. (If store-bought stuffing has a separate herb packet, sprinkle it over the top of the mixture in your frying pan.)
- Pour the beaten eggs over the top of the herb stuffing, and mix them in.
- Sprinkle on the salt and pepper, and mix them in.
- Pour the melted butter over the top, and mix it in.
- Add the mixture from your frying pan to the mixing bowl ingredients.
- If using, add the honey and cranberries, and stir them in.
- Pour the chicken broth over the top of your bowl ingredients, wash your hands, and then mix everything with your hands.
- Feel the resulting mixture. It should be softened, but not wet. If you think it's so dry that your muffins might fall apart after you bake them, mix in another ¼ cup of chicken broth.
- Once your Stuffin' Muffin mixture is thoroughly combined, move the bowl close to the prepared muffin pan, and go wash your hands again.
- Use an ice cream scoop or a large spoon to fill your muffin cups. Mound the tops of your muffins by hand.
- Bake the Stuffin' Muffins at 350F for 25 minutes.
Notes
You can use Fuji, Granny Smith, or Gala apples.