Marias Stuffin Muffins Recipes

Steps:

• Preheat oven to 425°. Press stuffing onto bottoms of 8 greased muffin cups. Layer with beans and turkey. In a small bowl, combine mashed potatoes and cheese; spoon over turkey., Bake 15 minutes. Reduce oven setting to 350°. Bake 15-20 minutes longer or until potatoes begin to brown. Let stand 10 minutes. Run a knife around sides of muffin cups to remove muffins. Serve with gravy.

Steps:

• 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.

Steps:

• Place cornbread cubes in large mixing bowl.
• Sauté sausage and onions in skillet until brown, breaking up sausage into small pieces. Drain in colander and transfer to bowl.
• Melt butter in same skillet and sauté celery until crisp and tender. Add to bowl.
• Add apple and remaining ingredients, except broth.
• Mix all and then add broth until thoroughly moistened but not really wet.
• Add eggs and baking powder. Mix well.
• Place stuffing mixture in a large, greased glass casserole or in 12 muffin tins. Bake at 325°F for 25 minutes covered, 10 minutes uncovered for casserole and 25 minutes for muffins. Enjoy warm.

Steps:

• Preheat oven to 375 degrees. Spread bread cubes out on baking sheet in an even layer. Bake until toasted (about 10 to 15 minutes). Transfer bread to large bowl.
• Heat the vegan butter in a skillet over medium heat. Once the butter has melted, add the onion, garlic and celery. Cook, stirring often, until the vegetables are very soft, about 10 minutes. Add mixture to bowl with bread cubes.
• Stir together the ground flax seed and 3 tablespoons warm water in a small bowl. Let sit for 5 minutes to bloom and then add to the bowl with the bread. Add thyme, rosemary, salt and pepper into bowl with bread. Add the vegetable broth, one cup at a time, and toss together. Allow to absorb for a minute before adding more broth. If the bread is too soggy, do not add the full amount.
• Lightly grease the mini muffin tin. Spoon mixture into each spot, packing it down and filling it slightly above the top. Bake for 18 to 20 minutes, until edges are browned. Remove from oven and let sit until cool enough to handle.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter 18 muffin cups.
• Melt butter over medium heat in large stock pot or Dutch oven. Add onion and celery; saute over medium heat until vegetables are soft, about 8 minutes. Season with poultry seasoning, salt, and pepper. Remove pot from heat.
• Mix bread cubes into vegetables; stir until bread cubes are evenly coated. Stir in Swanson® Chicken Broth; mix well. Press 1/4 cup mixture into buttered muffin tin cups.
• Bake in preheated oven until tops of muffins are golden brown, about 35 minutes.

Steps:

• Fry the bacon in a large saute pan until just brown and crispy.
• Remove with a slotted spoon and pour off excess grease from the pan.
• Coarsely chop the onions and celery and saute in the pan with the butter until soft and translucent.
• Add the poultry seasoning and stir for a minute or two.
• Return the bacon to the pan along with the cubed bread.
• Moisten with the turkey or chicken broth and stir well to combine.
• Add salt and pepper to taste.
• Allow to cool slightly while the bread absorbs the broth.
• Grease a muffin tin with butter.
• Scoop portions of the stuffing into 3-inch balls and place into each muffin cup.
• Bake at 400 degrees until the tops and sides are light brown, about 15-20 minutes, depending on your oven; this is just an estimate so watch closely!

Steps:

• Place cornbread cubes in large mixing bowl. Sauté sausage and onions in skillet until brown, breaking up sausage into small pieces. Drain in colander and transfer to bowl. Melt butter in same skillet and sauté celery until crisp and tender. Add to bowl. Add apple and remaining ingredients, except broth. Mix all and then add broth until thoroughly moistened but not really wet. Add eggs and baking powder. Mix well. Place stuffing mixture in a large, greased glass casserole or in 12 muffin tins. Bake at 325° for 25 minutes covered, 10 minutes uncovered for casserole and 25 minutes for muffins. Enjoy warm.