Apple and Onion Stuffin' Muffins Recipe

Name: Apple and Onion Stuffin' Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Recipe courtesy Rachael Ray; 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

Servings: persons

Recipe courtesy Rachael Ray
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

1
Preheat oven to 375 degrees F.
2
Preheat a large skillet over medium high heat.
3
Add extra-virgin olive oil to skillet and 4 tablespoons butter.
4
When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples.
5
Sprinkle the vegetables and apples with salt, pepper and poultry seasoning.
6
Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine.
7
Moisten the stuffing with chicken broth until all of the bread is soft but not wet.
8
Butter 12 muffin cups, 2 tins, liberally with remaining butter.
9
Use an ice cream scoop to fill and mound up the stuffing in muffin tins.
10
Remove the bay leaf as you scoop the stuffing when you come upon it.
11
Bake until set and crisp on top, 10 to 15 minutes.
12
Remove stuffin' muffins to a platter and serve hot or room temperature.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Recipe courtesy Rachael Ray, 2 tablespoons extra-virgin olive oil, 2 turns of the pan, 1 stick butter, softened, 1 fresh bay leaf, available in produce department, and more.

Yes, Apple and Onion Stuffin' Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple and Onion Stuffin' Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions