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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 14 |
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Take stuffing one step further with these fun single-serving portions baked in a muffin pan. The apples really keep them fresh, and even kids love them. âTamara Huron, New Market, Alabama Ingredients:
1/4 cup butter, cubed |
3 tablespoons canola oil |
1 large onion, chopped |
2 celery ribs, chopped |
3 medium apples, peeled and chopped |
1/2 teaspoon salt |
1/2 teaspoon dried rosemary, crushed |
1/2 teaspoon pepper |
8 cups stuffing mix |
3 cups vegetable broth |
1 cup dried cranberries |
1/4 cup minced fresh parsley |
Directions:
1. In a large skillet over medium-high heat, heat butter and oil. Add onion and celery; cook and stir until tender. Add the apples, salt, rosemary and pepper; cook 4-6 minutes longer or until apples are tender. Remove from the heat. Stir in the stuffing mix, broth, cranberries and parsley.
2. Fill greased muffin cups with a heaping 1/2 cup scoop. Bake at 375° for 25-30 minutes or until lightly browned. Cool for 10 minutes before removing from pans. Serve warm. Yield: 14 servings.
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