Apple, Bacon, and Onion Stuffing Muffins Recipe

Name: Apple, Bacon, and Onion Stuffing Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 cups bread cubes (12 slices bread); nonstick cooking spray; 9 slices bacon Rite Aid 2 For $7.00 thru 02/06; 2 tablespoons butter; 1-1/2 cups coarsely chopped red onions; 3 stalks celery, chopped; 1 teaspoon dried sage, crushed; 1 teaspoon dried thyme, crushed; 2 large Granny Smith or fuji apples, peeled (if desired), cored, and coarsely chopped (about 3 cups); 1 tablespoon minced garlic (6 cloves); 1/4 teaspoon ground black pepper; 1 cup chicken broth; small fresh sage leaves (optional)

Servings: persons

9 cups bread cubes (12 slices bread)
nonstick cooking spray
9 slices bacon Rite Aid 2 For $7.00 thru 02/06
2 tablespoons butter
1-1/2 cups coarsely chopped red onions
3 stalks celery, chopped
1 teaspoon dried sage, crushed
1 teaspoon dried thyme, crushed
2 large Granny Smith or fuji apples, peeled (if desired), cored, and coarsely chopped (about 3 cups)
1 tablespoon minced garlic (6 cloves)
1/4 teaspoon ground black pepper
1 cup chicken broth
small fresh sage leaves (optional)

1
1.
2
Preheat oven to 300 degrees F. Spread bread cubes in a 15x10x1-inch baking pan.
3
Bake, uncovered, for 10 to 15 minutes or until cubes are dry, stirring twice; cool.
4
(Cubes will continue to dry and crisp as they cool.)
5
Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours.
6
2.
7
Preheat oven to 375 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray; set aside.
8
3.
9
In an extra large skillet, cook bacon over medium heat until crisp.
10
Drain on paper towels; crumble bacon.
11
Drain fat, reserving 2 tablespoons drippings in skillet.
12
4.
13
Add butter to skillet.
14
Add onions, celery, and herbs; cook over medium heat for 7 to 10 minutes or until vegetables are tender, stirring occasionally.
15
Add apples and garlic; cook and stir for 2 to 4 minutes or until apple is just softened.
16
Transfer to an extra large bowl.
17
5.
18
Add bread cubes, crumbled bacon, and pepper to vegetable mixture; toss gently to combine.
19
Add broth and toss until moistened.
20
6.
21
Spoon about 2/3 cup stuffing into each prepared muffin cup; press to pack tightly.
22
If desired, top each cup with a fresh sage leaf.
23
Bake, uncovered, for 20 to 25 minutes or until stuffing is hot and tops are light brown.
24
Cool about 10 minutes.
25
Carefully remove from pans; serve warm.

569

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 13 ingredients. The key ingredients include: 9 cups bread cubes (12 slices bread), nonstick cooking spray, 9 slices bacon Rite Aid 2 For $7.00 thru 02/06, 2 tablespoons butter, and more.

Yes, Apple, Bacon, 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, Bacon, and Onion Stuffing Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions