Apple & Onion Stuffin’ Muffins by Rachael Ray modified by Judy

Apple & Onion Stuffin’ Muffins by Rachael Ray modified by Judy


½ original recipe to make 12 muffins
1 bag of stuffing (Pepperidge Farms Herb Seasoned) for 2 cups of mix
1 bag = 6 cups


1 T. olive oil
2 T. butter, plus 2 more for pans (or Pam)
1 bay leaf
2 large celery sticks, chopped
½ yellow onion, chopped
1 ½ apples (Fuji)
Salt & pepper
½ T. Old Bay seasoning
½ teaspoon Sage
1/8  c. parsley, chopped
4 c. stuffing mix (Blue bag Pepperidge Farms Herb Seasoned)
1 ¾ c. chicken stock 

Set oven to 375° — cooking time 10-15 minutes

  1. Preheat oven
  2. In a large skillet heat olive oil and butter
  3. When butter melts add bay leaf
  4. Add the vegetables as you chop the, celery, onions and then apples
  5. Sprinkle the vegetables and apples with salt, pepper and Old Bay
  6. Cook 5-6 minutes until the vegetables soften
  7. Add parsley and stuffing to the pan and combine
  8. Add chicken stock to moisten; until the bread is soft but not wet
  9. Spray muffin pans with PAM or use butter
  10. Use an ice cream scoop to fill and mound up the stuffing into the muffin tins.
  11. Remove the bay leaf when you scoop it out.
  12. Bake until set and crisp on top, about 10-15 minutes.
  13. Remove muffins to a warmed platter and serve hot.
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