Marias Stuffin Muffins Recipes

MARIA'S STUFFIN' MUFFINS - GMA'S EMERIL LAGASSE CONTEST WINNER

Steps:

• Place cornbread cubes in large mixing bowl. Sauté sausage and onions in skillet until brown, breaking up sausage into small pieces. Drain in colander and transfer to bowl. Melt butter in same skillet and sauté celery until crisp and tender. Add to bowl. Add apple and remaining ingredients, except broth. Mix all and then add broth until thoroughly moistened but not really wet. Add eggs and baking powder. Mix well. Place stuffing mixture in a large, greased glass casserole or in 12 muffin tins. Bake at 325° for 25 minutes covered, 10 minutes uncovered for casserole and 25 minutes for muffins. Enjoy warm.

MARIA'S STUFFIN' MUFFINS

Steps:

• Place cornbread cubes in large mixing bowl.
• Sauté sausage and onions in skillet until brown, breaking up sausage into small pieces. Drain in colander and transfer to bowl.
• Melt butter in same skillet and sauté celery until crisp and tender. Add to bowl.
• Add apple and remaining ingredients, except broth.
• Mix all and then add broth until thoroughly moistened but not really wet.
• Add eggs and baking powder. Mix well.
• Place stuffing mixture in a large, greased glass casserole or in 12 muffin tins. Bake at 325°F for 25 minutes covered, 10 minutes uncovered for casserole and 25 minutes for muffins. Enjoy warm.

STUFFIN' MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter 18 muffin cups.
• Melt butter over medium heat in large stock pot or Dutch oven. Add onion and celery; saute over medium heat until vegetables are soft, about 8 minutes. Season with poultry seasoning, salt, and pepper. Remove pot from heat.
• Mix bread cubes into vegetables; stir until bread cubes are evenly coated. Stir in Swanson® Chicken Broth; mix well. Press 1/4 cup mixture into buttered muffin tin cups.
• Bake in preheated oven until tops of muffins are golden brown, about 35 minutes.