| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 12 muffins |
Ingredients
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 stick butter, softened
- 1 fresh bay leaf, available in produce department
- 4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
- 1 medium to large yellow skinned onion, chopped
- 3 McIntosh apples, quartered and chopped
- Salt and pepper
- 2 tablespoons poultry seasoning
- 1/4 cup chopped fresh parsley leaves
- 8 cups cubed stuffing mix (recommended: Pepperidge Farm)
- 2 to 3 cups chicken stock, available in paper containers on the soup aisle
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 287 |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 6 g |
| Cholesterol | 22 mg |
| Sodium | 619 mg |
Reviews
Been using this recipe for stuffing for years, and I pull it up every Thanksgiving. Simply the BEST!
We all like the edge of stuffing so this makes everyone get the “edge”!!! My favorite stuffing!!!
I have used this basic recipe in a casserole dish for years, but this was my first time using the buttered muffin tin. It was a huge hit and everyone agreed we wouldn’t wait until Thanksgiving to make it again!
I’ve made this recipe since 2006. It’s a family favorite! I don’t put it in tins, just a 9×12 Pyrex. It’s the best!
I like vegetarian stuffing so this is a very flavorful alternative to that. Last time I made it, I made some separate with sausage in it. Just made 50% more as directed and mixed 1lb of cooked sausage (including the grease from the pan it was cooked in) to half of the mix. My husband said it was the best stuffing he’s ever had. I’ll stick to the meatless one myself though.
Can someone please explain…in the recipe it calls for 4 TBSP butter in the saucepan, but in the video she uses the entire stick of butter. Am I missing something? Thank you
I made this last year too and it’s so good the only thing I do different i double the recipe adding cornbread stuffing and artisan bread stuffing mixes. I add dried cranberries! And bacon in side and on top.
Family loves them. Plenty of leftovers
Family loves them. Plenty of leftovers
This is THE BEST stuffing recipe ever. I’ve made this at least a dozen times with perfect results every time. One warning though. DO NOT use too much stock the muffins will never crisp on top if you do.
Also for a change you can cut up and use some of the giblets from the turkey for a meatier version.
My favorite stuffing recipe!!
Does this recipe use non seasoned bread cubes? I’ve always used my own bread cubes then seasoned but the pepperidge farm cubes are seasoned, correct?