Apple and Onion Stuffing / Muffins Recipe

Name: Apple and Onion Stuffing / Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; ½ 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; ¼ cup chopped fresh parsley leaves; 8 cups cubed seasoned stuffing mix (recommended Pepperidge Farm); 2 -3 cups chicken stock

Servings: persons

2 tablespoons extra virgin olive oil
½ 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
¼ cup chopped fresh parsley leaves
8 cups cubed seasoned stuffing mix (recommended Pepperidge Farm)
2 -3 cups chicken stock

1
Preheat oven to 375F.
2
Preheat a large skillet over med high heat.
3
Add olive oil to skillet and 4 tbsp 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 seasonings.
6
Cook 5 to 6 minutes to begin to soften then add parsley and stuffing cubes to pan and combine.
7
Moisten the stuffing with chicken broth until all the bread is soft but not wet.
8
Butter 12 muffin cups, 2 tins, liberally with remaining butter.
9
Use a ice cream scoop to fill and mound up the stuffing in muffin tins.
10
Remove 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 stuffing 'muffins' to a platter and serve hot or room temperature.

421

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 11 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, ½ cup butter, softened, 4 stalks celery, and greens, chopped, 1 bay leaf (fresh was recommended but I use dried), and more.

Yes, Apple and Onion Stuffing / 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 Stuffing / Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions