Recipe Box, Apple, Pecan and Pomegranate Stuffing Muffins
You know the saying, Presentation is everything…
Well these gorgeous little stuffing “muffins” will be the talk of the table, and you won’t be slaving in the kitchen making them~
I grew up eating Pepperidge Farm stuffing, so it’s a big part of my holiday cooking, and the preseasoned mix is so easy to work with
I added an apple to the normal celery and onion my mom always used, and sauteed it with the vegetables to soften
Simply saute the onion, celery and apples in butter, add broth and stuffing, stir in pecans and pomegranate craisins or cranberries and voila, you have stuffing!
Add 1 beaten egg to bind mixture together and then fill well greased muffin tins, packing the stuffing down
Make sure your mixture is very moist so it will stick together and keep it’s shape
After baking the muffins will be golden and slightly crisp…look at all those goodies in there~
Let muffins cool for a few minutes and then release them onto a board or platter for serving
Apple Pecan and Pomegranate Stuffing Muffins
Equipment
- muffin pan
Ingredients
- 3 cups Pepperidge Farm Stuffing mix
- 1 apple peel on, chopped
- 1 cup chopped celery
- 1/2 large onion chopped
- 1/2-1 cup pomegranate Craisins or dried cranberries
- 1 cup chopped pecans
- 1 1/2 cup chicken broth
- 4 T butter divided
- 1 T olive oil
- 1 egg scrambled
- salt and pepper
Instructions
- Saute onion, celery and apple in 1 T butter and 1 T olive oil until soft. Add remaining butter and 1 cup chicken broth.
- When butter has melted add stuffing mix. Stir. Add pomegranates and nuts. Add more chicken broth as needed for a very moist stuffing that holds together. Set aside to cool.
- After mixture has cooled stir in beaten egg. Thoroughly spray a 12 cup muffin tin or mini bundt pan. Divide mixture into wells. Pat mixture down tightly into pan wells with the back of a spoon and your fingers. Bake at 325 until hot and starting to crisp, about 20-30 minutes. Let cool 5 minutes and invert pan. Serve muffins with gravy or cranberry sauce if desired. Makes 12
The Craisins made these stuffing muffins sweet, so if you prefer a more savory side dish, omit the Craisins and add some cooked sausage
You can serve these with cranberry sauce or gravy if desired, but they are so moist and packed full of flavor, they really don’t need anything
Plan on 2 per person, one will leave you longing for more 🙂
I hope this will help take the headache out of some of your holiday cooking!
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Oh your stuffing`muffins sound wonderful Jenna! Love the combination of ingredients and they’re cute shape from your pan 🙂
Jenna, these sound delicious. I’ve not tried pomegranate, but this recipe just might be the thing that causes me to put this healthy fruit in my shopping cart! Hope you have a very Merry Christmas!
Thank you for the nice recipe.
OK, you had me at “boxed stuffing mix”, but when you mentioned craisins and pecans, I was all in! The muffin idea is wonderful, and with only two of us, I could easily freeze leftovers and pull out a few at a time as we need them. I’ve pinned this! Thanks for sharing more of your awesomeness in the cooking department. 🙂
Sounds good and I agree, a little sausage never hurt anything:@)
Jenna, I printed this to make for our family Christmas meal on the eve. Can hardly wait to taste these. 🙂
Oh good! I hope you love them! Happy Christmas to you and your family!!
Great idea and looks delicious! Thanks so much for sharing this awesome recipe with our special edition of Full Plate Thursday. Hope you are enjoying your holidays and look forward to seeing you soon!
Miz Helen