After the turkey, nothing says Thanksgiving quite like stuffing. The delicious combination of moist bread and seasoned vegetables is unlike any other dish around. The fact that most people only enjoy it once a year makes it even more addictive.

Although some hate on Rachael Ray for giving her dishes wacky names, I've always been a fan of her "stuffing muffins." The individual sized portions of stuffing have a crispy exterior and succulent inside. Unlike some stuffings, this one doesn't include any meat; instead it pairs apples with onions to create a flavorful base.

Cook them in the muffin tins, or for a fun alternative, do what I did and bake them in mini muffin tins. The resulting stuffing bite pops in your mouth and is great served as an appetizer. Learn Ray's method after the break.

Apple and Onion Stuffin' Muffins

Apple and Onion Stuffin' Muffins


  1. 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  2. 1 stick butter, softened
  3. 1 fresh bay leaf, available in produce department
  4. 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)
  5. 1 medium to large yellow skinned onion, chopped
  6. 3 McIntosh apples, quartered and chopped
  7. Salt and pepper
  8. 2 tablespoons poultry seasoning
  9. 1/4 cup chopped fresh parsley leaves
  10. 8 cups cubed stuffing mix (recommended: Pepperidge Farm)
  11. 2 to 3 cups chicken stock, available in paper containers on the soup aisle


  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Butter 12 muffin cups, 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.
  5. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.

Makes 12 muffins.

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