Many people are looking for ways to make serving a crowd easier and have discovered that making stuffing in muffin tins helps with portion control. I find that these little muffins work great because they can be baked in the amount of time that the turkey is resting before it is carved. Plus, they look so darn cute on the plate!
- 1 – 6oz box of chicken or turkey stuffing mix with seasoning and herb packet
- 1 and 1/2 cups water, boiling
- 2 tbsp olive oil
- 1 cup celery, diced small
- 1 cup onion, diced small
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/4 fresh chopped rosemary
- 1 cup dried cranberries, optional
- 1 – 8.5 oz box of corn muffin mix, I used Jiffy
- 1 tsp baking powder
- 1 Tsbp poultry seasoning
- 2 eggs
- 1/2 cup milk
Preheat oven to 400 degrees.
In large bowl, combine stuffing mix and boiling water. Stir until well mixed. Set aside.
In saute pan over medium heat, sweat oil, onions, celery, salt and pepper until translucent and tender. Remove the pan from the heat and stir in the fresh rosemary. Let cool to room temperature. Pour over the stuffing mixture. Add dried cranberries and stir gently until combined.
In small bowl, combine muffin mix, poultry seasoning, 1 tsp baking powder, milk and eggs. Stir together until batter is well combined, but still slightly lumpy. Pour over stuffing mixture and stir together until mixture appears to be uniform and evenly combined.
Scoop mixture into lined muffin tins (or unlined if you prefer crispy stuffing) filling them 3/4 of the way full. Bake for 20-25 minutes, or until tops of the muffins are golden brown. Enjoy!
Makes 12-18 muffins, depending on size