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Home Comfort Bake Butternut Squash Soup Slow Cooker

Apple-onion Stuffin Muffins Recipe

Ingredients

How to make it

  • First, you have to prepare your cornbread and buttermilk biscuits. I usually do it the day before, and I use 1 box of Jiffy for the cornbread, and my biscuit recipe makes 6-8 biscuits. Bake those and let cool completely- several hours or overnight. They should be a little dry. Once they're cool and dry, just crumble them directly into a large zip top bag.
  • When you're ready to cook the stuffing, dump the crumbled, prepared cornbread and biscuits into a large bowl with your parsley and celery leaves.
  • In a large skillet, heat olive oil, 4T butter, and bay leaves. Once the butter is melted, sautee onions, celery, sage, and salt & pepper.
  • Once the vegetables are starting to turn translucent (I like mine a little al dente), add them to the bread and herb mixture with the applesauce (discarding the bay leaves). Then start adding the vegetable broth, a little at a time, stirring and adjusting the seasoning, until mixture has the consistency of a wet meatloaf.
  • Butter or spray a muffin tin liberally and mound the stuffing into the cups. They won't rise, so use an ice cream scoop to really mound them up to the size you want them.
  • Bake at 350-375 for 30-45 minutes. I was cooking at 6,000 feet so everything was a little different. You can also certainly cook in advance for only 30 minutes and reheat right before dinner.
buttermilk biscuits, cornbread, and herbs   Close
sauteeing the veggies   Close

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  • jade2011 16 years ago
    These sound like they were made pretty high up like almost Heaven! LOL Thanks for sharing with us
    Was this review helpful? Yes Flag

The Cook

phaino San Francisco, CA

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