Best 7 Apple And Onion Stuffing Muffins Recipes

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**Savory Apple and Onion Stuffing Muffins: A Delightful Twist to Your Holiday Feast**

Elevate your holiday menu with our delectable Apple and Onion Stuffing Muffins, a unique and flavorful dish that combines the classic flavors of stuffing with the convenience of individual muffin cups. These savory muffins are bursting with a medley of crisp apples, aromatic onions, savory herbs, and a hint of spice, all enveloped in a tender and moist cornbread batter. Perfect as a side dish for your Thanksgiving or Christmas dinner, these muffins also make for an excellent appetizer or snack. With a variety of stuffing recipes included, from traditional to vegetarian and gluten-free options, you're sure to find the perfect one to suit your taste and dietary preferences.

Let's cook with our recipes!

APPLE STUFFING MUFFINS



Apple Stuffing Muffins image

Take stuffing one step further with these fun single-serving portions baked in a muffin pan. The apples really keep them fresh, and even kids love them. -Tamara Huron, New Market, Alabama

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 14 servings.

Number Of Ingredients 12

1/4 cup butter, cubed
3 tablespoons canola oil
1 large onion, chopped
2 celery ribs, chopped
3 medium apples, peeled and chopped
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
8 cups stuffing mix
3 cups vegetable broth
1 cup dried cranberries
1/4 cup minced fresh parsley

Steps:

  • In a large skillet over medium-high heat, heat butter and oil. Add onion and celery; cook and stir until tender. Add the apples, salt, rosemary and pepper; cook 4-6 minutes longer or until apples are tender. Remove from the heat. Stir in the stuffing mix, broth, cranberries and parsley., Fill greased muffin cups with a heaping 1/2 cup scoop. Bake at 375° for 25-30 minutes or until lightly browned. Cool for 10 minutes before removing from pans. Serve warm.

Nutrition Facts : Calories 229 calories, Fat 7g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 897mg sodium, Carbohydrate 35g carbohydrate (13g sugars, Fiber 2g fiber), Protein 5g protein.

APPLE AND ONION STUFFIN' MUFFINS



Apple and Onion Stuffin' Muffins image

Provided by The Cooking Jar

Time 40m

Number Of Ingredients 12

4 tablespoons butter
2 tablespoons olive oil
1 yellow onion, finely chopped
4 celery hearts, chopped
3 apples, chopped
1 bay leaf
2 tablespoons poultry seasoning
1/4 teaspoon celery seed
Salt and pepper to taste
1/4 cup fresh parsley, chopped
8 cups stuffing mix
3 cups chicken stock

Steps:

  • Over medium high heat, melt butter in the pan and add olive oil
  • Add onions, celery, apples and bay leaf
  • Add poultry seasoning, celery seed and season with salt and pepper to taste
  • Saute for 5 minutes until vegetables are soft
  • Add parsley and stuffing mix and stir to combine
  • Pour in chicken stock and stir to mix until all the stuffing has absorbed the liquid
  • Remove bay leaf
  • Grease a muffin pan and mound up the stuffing in the muffin cups
  • Bake at 375 degrees F for 10-15 minutes or until the tops are crisp
  • Let it sit for 10 minutes
  • Remove muffins and dish and serve warm

APPLE AND ONION STUFFIN'



Apple and Onion Stuffin' image

Provided by Rachael Ray : Food Network

Time 50m

Yield 12 servings

Number Of Ingredients 10

1 1/2 sticks butter, softened
About 2 cups chopped celery
3 to 4 McIntosh apples, skin on, cored, quartered and chopped
1 large yellow onion, chopped or 2 medium yellow onions, chopped
Salt and black pepper
Salt and black pepper
2 tablespoons poultry seasoning
8 cups cubed stuffing mix, such as Pepperidge Farm
4 to 5 cups chicken stock, as needed
1 egg, beaten (if preparing as "Stuffin' Muffins")

Steps:

  • Preheat the oven to 400 degrees F.
  • Preheat a large skillet over medium-high heat. Melt 1 stick butter in the skillet. When the butter melts, add the celery, apples and onions. Season with salt, pepper and poultry seasoning. Cook until the vegetables and apples begin to soften, 5 to 6 minutes.
  • Add the stuffing cubes to the pan and combine. Moisten the stuffing with the chicken stock until all of the bread is soft, but not wet. Let the stuffing cool either in the pan or in a bowl.
  • For a stuffin' casserole: Brush a casserole dish with 1/4 stick butter. Add the stuffing mixture to the dish and dot the top with the remaining 1/4 stick butter. Bake until set and crisp on top, 15 to 20 minutes. Serve hot or at room temperature.
  • For individual stuffin' muffins: Brush a 12-muffin tin with the remaining 1/2 stick of butter. Add the beaten egg to the cooled stuffing mixture. Using an ice cream scoop, fill and mound up the stuffing in the muffin tin. Bake until set and crisp on top, 10 to 15 minutes. Remove the stuffin' muffins to a platter and serve hot or at room temperature.

APPLE, ONION & CELERY STUFFING RECIPE



Apple, Onion & Celery Stuffing Recipe image

The apples, celery and onion in this stuffing make it absolutely delicious!

Provided by Elyse Ellis

Categories     Side Dish

Time 55m

Number Of Ingredients 9

1 stick butter (divided)
6 ribs of celery (diced)
1 large onion (diced)
2 large apples ((I used Honeycrisp), unpeeled and diced)
2 bay leaves
6 cups Pepperidge Farm Herb Seasoned Stuffing
salt and pepper, to taste
2 teaspoons poultry seasoning
4 cups chicken stock

Steps:

  • Preheat oven to 375 degrees F.
  • Melt 6 Tablespoons butter in a large saucepan over medium heat.
  • Add celery, onion, apples, bay leaves and salt and pepper and cook until softened (about 10 minutes). Remove bay leaves.
  • Add dry stuffing, poultry seasoning and chicken stock. Stir until stuffing absorbs the liquid.
  • Spray a casserole dish with nonstick cooking spray and fill with stuffing.
  • Use the rest of the butter to dot the top of the stuffing.
  • Bake for 30-40 minutes, or until golden brown and crispy at the edges.

Nutrition Facts : Calories 689 kcal, Carbohydrate 118 g, Protein 18 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 29 mg, Sodium 2215 mg, Fiber 6 g, Sugar 18 g, ServingSize 1 serving

APPLE AND ONION STUFFING



Apple and Onion Stuffing image

A Thanksgiving Tradition in the home of Rachael Ray. **NOTE**I tried Rachael Ray's stuffing on Thanksgiving of 2006....It was okay, but not one I would make again. My tastes do not favor fruit in the mix. Maybe if I added my standard sausage mix to the recipe it would have survived the test and made a permanent place in my recipe files.

Provided by Sandylee

Categories     Apple

Time 50m

Yield 12 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil, plus
additional extra virgin olive oil, for oiling the pan
1/4 cup butter, softened
1 fresh bay leaf
4 celery ribs, and greens from the heart chopped
1 large yellow onion, chopped
3 mcintosh apples, quartered and chopped
salt & freshly ground black pepper
2 tablespoons poultry seasoning
1/4 cup fresh parsley leaves, chopped
8 cups cubed seasoned stuffing mix (recommended brand Pepperidge Farm) or 8 cups homemade croutons, of any bread you choose (pumpernickel and rye)
4 -5 cups chicken stock
1/4 cup butter, softened (for muffins only)
1 egg, beaten (for muffins only)

Steps:

  • Preheat the oven to 400°F.
  • Preheat large skillet over medium-high heat. Add the EVOO to the skillet and the butter. When the butter melts, add the bay leaf, celery, onions and apples. Season with salt, pepper and poultry seasoning, and cook 5-6 minutes or until vegetables and apples begin to soften.
  • Add the 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. Remove bay leaf and let cool either in the pan or in a bowl.
  • Brush a cookie sheet with EVOO.
  • Form a loaf shape out of your stuffing and bake until set and crisp on top, about 15 to 20 minutes.
  • ****************************************.
  • FOR INDIVIDUAL STUFFIN MUFFINS:.
  • Brush a 12 muffin cup holder with the remaining butter.
  • Add the beaten egg to the cooled stuffing mixture.
  • Using an ice cream scoop, fill and mound up the stuffing in muffin tins.
  • Bake until set and crisp on top, 10-15 minutes.
  • Remove stuffin' muffins to a platter and serve hot or room temperature.

APPLE AND ONION STUFFING / MUFFINS



Apple and Onion Stuffing / Muffins image

This is a quick recipe I got from Rachael Ray's 30 Minute Meals Program. I skip the potatoes when making this with Roasted Pork.

Provided by katie in the UP

Categories     Apple

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1/2 cup butter, softened
4 stalks celery, and greens, chopped
1 bay leaf (fresh was recommended but I use dried)
1 medium onion, chopped
3 apples (Mcintosh suggested, I use what I have on hand)
salt and pepper
2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley leaves
8 cups cubed seasoned stuffing mix (recommended Pepperidge Farm)
2 -3 cups chicken stock

Steps:

  • Preheat oven to 375°F.
  • Preheat a large skillet over med high heat.
  • Add olive oil to skillet and 4 tbsp 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 seasonings.
  • Cook 5 to 6 minutes to begin to soften then add parsley and stuffing cubes to pan and combine.
  • Moisten the stuffing with chicken broth until all the bread is soft but not wet.
  • Butter 12 muffin cups, 2 tins, liberally with remaining butter.
  • Use a ice cream scoop to fill and mound up the stuffing in muffin tins.
  • Remove bay leaf as you scoop the stuffing when you come upon it.
  • Bake until set and crisp on top, 10 to 15 minutes.
  • Remove stuffing 'muffins' to a platter and serve hot or room temperature.

Nutrition Facts : Calories 257, Fat 21.1, SaturatedFat 10.7, Cholesterol 43.1, Sodium 247.8, Carbohydrate 16.1, Fiber 2.6, Sugar 9.8, Protein 2.9

LIGHT APPLE STUFFING MUFFINS



Light Apple Stuffing Muffins image

I decided to combine my wheat muffin recipe with the rest of the ingredients that I use to make stuffing. These muffins make healthy finger food stuffing on-the-go. They are sweet and savory with a buttery-like taste.

Provided by JJsMa

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 35m

Yield 24

Number Of Ingredients 18

2 cups water
⅔ cup nonfat dry milk powder
½ cup margarine, melted
6 tablespoons white sugar
2 eggs
¼ cup sucralose sugar substitute (such as Splenda®)
4 teaspoons baking powder
2 ½ teaspoons salt
2 teaspoons ground thyme
1 teaspoon baking soda
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried minced onion
¼ teaspoon black pepper
2 cups all-purpose flour
2 cups whole wheat flour
2 sweet-tart apples (such as Gala), cored and chopped
½ cup chopped celery

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  • Whisk water, milk powder, margarine, white sugar, eggs, sucralose, baking powder, salt, thyme, baking soda, onion powder, garlic powder, minced onion, and black pepper together in a large bowl. Whisk all-purpose flour and whole wheat flour into milk powder mixture until batter is thick. Fold apples and celery into batter; spoon into prepared muffin cups.
  • Bake in the preheated oven for 10 minutes. Rotate muffin pans and bake until set and golden, 5 to 10 minutes more.

Nutrition Facts : Calories 153 calories, Carbohydrate 24.2 g, Cholesterol 16.2 mg, Fat 4.5 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 0.9 g, Sodium 447 mg, Sugar 8.3 g

Tips:

  • Choose the right apples. Granny Smith apples are a good choice for stuffing because they hold their shape well and have a tart flavor that complements the other ingredients in the stuffing.
  • Use fresh herbs. Fresh herbs, such as sage, rosemary, and thyme, will add a lot of flavor to the stuffing. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use only half the amount of dried herbs as you would fresh herbs.
  • Don't overstuff the muffins. The stuffing should be packed tightly into the muffin cups, but it shouldn't be so tightly packed that the muffins don't have room to rise.
  • Bake the muffins until they are golden brown. The muffins are done baking when they are golden brown on top and a toothpick inserted into the center comes out clean.

Conclusion:

Apple and onion stuffing muffins are a delicious and easy-to-make side dish that is perfect for any occasion. They are also a great way to use up leftover stuffing. Whether you are making them for a holiday dinner or a weeknight meal, these muffins are sure to be a hit. Note: This recipe is for basic apple and onion stuffing muffins. You can easily customize the recipe by adding other ingredients, such as sausage, bacon, or nuts.

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