Bake individual apple-celery stuffing muffins with Flour & Herbs Poultry Seasoning. Crisp edges and savory herbs make a useful holiday side.
Flour & Herbs recipes
Apple-Celery Stuffing Muffins with Poultry Seasoning
By Flour & Herbs. Total time includes resting or chilling where specified; cooking times can vary.
Directions
- Prepare the bread and tin. Heat the oven to 375°F (190°C), conventional. Grease all 12 cups of a standard muffin tin thoroughly, including the rims. Put the small cubes of day-old bread in a large mixing bowl.
- Soften the vegetables. Melt the butter in a skillet over medium heat. Cook the onion and celery for 7 minutes, stirring, until softened. Add the diced apple and Poultry Seasoning and cook for 3 minutes more. Let the mixture cool slightly before combining with the eggs.
- Moisten the stuffing. Toss the bread with the cooked vegetable mixture. Whisk the stock, beaten eggs, salt and pepper together, then pour over the bread and toss gently. Rest for 5 minutes, turning once, so the cubes absorb the liquid evenly. The mixture should be moist, with no large dry pockets.
- Bake and release. Divide among the muffin cups, pressing gently so the portions hold together without becoming tightly packed. Bake for 25–30 minutes, until golden around the edges and the centers reach 165°F (74°C). Let stand for about 5 minutes, then loosen the edges carefully and lift out with a spoon.
Estimated nutrition: 280 calories per serving (1/6 of the recipe). Includes listed toppings and sauces; excludes suggested accompaniments. Actual values vary with brands and portions.
Before you start
Use a standard 12-cup muffin tin and thermometer. Day-old bread absorbs the stock more evenly than very fresh, soft bread.
Cooking tips
Grease the cups well and press the mixture gently, not tightly. Let the cooked muffins settle briefly before lifting them out to keep their shape.
Serving ideas and variations
Serve with roast poultry, gravy or roasted vegetables. A firm apple holds some texture; softer varieties will blend more into the filling.
Storage and reheating
Refrigerate within 2 hours in a shallow covered container and use within 3 days. Reheat covered until hot throughout, uncovering near the end to refresh the edges. Keep the refrigerator at 40°F (4°C) or below, and reheat cooked leftovers to 165°F (74°C).