Stuffin’ Muffins

(from Ryan77’s recipe box)

Source: Joanne Fluke

Categories: Muffins


  • 4 ounces salted butter
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1/2 cup chopped apple
  • 1 teaspoon powdered sage
  • 1 teaspoon powdered thyme
  • 1 teaspoon ground oregano
  • 8 cups herb stuffing (the kind in cubes that you buy in the grocery store - you can also use plain bread cubes and add a quarter-teaspoon more of ground sage, thyme, and oregano)
  • 3 eggs, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 ounces melted butter
  • 1/4 to 1/2 cup chicken broth


  1. Preheat oven to 350 degrees F., rack in the middle position.

  2. Before you start, find a 12-cup muffin pan. Spray the inside of the cups with Pam or another nonstick cooking spray OR line them with cupcake papers.

  3. Get out a 10-inch or larger frying pan. Cut the stick of butter in 4 to 8 pieces and drop them inside. Put the pan over MEDIUM heat on the stove top to melt the butter.

  4. Once the butter has melted, add the chopped onions. Give them a stir.

  5. Add the chopped celery. Stir it in.

  6. Add the chopped apple and stir that in.

  7. Sprinkle in the ground sage, thyme, and oregano.

  8. this mixture for 5 minutes. Then pull the frying pan off the heat and onto a cold burner.

  9. In a large mixing bowl, combine the 8 cups of herb stuffing. (If the boxed stuffing you bought has a separate herb packet, just sprinkle it over the top of the mixture in your frying pan. That way you’ll be sure to put it in!)

  10. Pour the beaten eggs over the top of the herb stuffing and mix them in.

  11. Sprinkle on the salt and the pepper. Mix them in.

  12. Pour the melted butter over the top and mix it in.

  13. Add the mixture from your frying pan on top of that. Stir it all together.

  14. Measure out 1/4 cup of chicken broth.

  15. Wash your hands.

  16. Pour the 1/4 cup of chicken broth over the top of your bowl. Mix everything with your hands.

  17. Feel the resulting mixture. It should be softened, but not wet. If you think it’s so dry that your muffins might fall apart after you bake them, mix in another 1/4 cup of chicken broth.

  18. Use an ice cream scoop to fill your muffin cups. If you don’t have an ice cream scoop, use a large spoon. Mound the tops of the muffins by hand.

  19. Bake the Stuffin’ Muffins at 350 degrees F. for 25 minutes.

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