Apple-onion Stuffin Muffins
From phaino 15 years agoIngredients
- 1 9" pan of cornbread + 6-8 buttermilk biscuits, crumbled shopping list
- 2 T olive oil shopping list
- 1/2 stick butter shopping list
- 2 bay leaves shopping list
- 4 ribs celery with leaves, chopped shopping list
- 1 medium yellow or white onion, chopped shopping list
- 1/2 C applesauce, unsweetened shopping list
- 2 T fresh sage, finely chopped shopping list
- 1/4 C fresh parsely, finely chopped shopping list
- 1/4 C fresh celery leaves, finely chopped shopping list
- salt & pepper shopping list
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
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sauteeing the veggies
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- jeffsgirl Medford, OR
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