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“This recipe is great for stuffing and it's an easy clean up! We love this at Thanksgiving and vegetarians and meat-eaters alike love my veggie twist on it.”
READY IN:
45mins
SERVES:
24
YIELD:
24-36 Muffins
UNITS:
US

Ingredients Nutrition

  • 2 cups butter
  • 1 bunch celery
  • 1 medium onion
  • 2 (8 ounce) bags seasoned stuffing mix
  • 12 pan cornbread (left out 2 days)
  • 2 (8 ounce) packages saltine crackers
  • 2 -3 tablespoons ground sage (to taste)
  • 12 tablespoon pepper (to taste)
  • 1 (16 ounce) carton vegetable broth
  • 2 -3 large eggs

Directions

  1. Pre-heat oven to 350°.
  2. On stove, melt butter, add chopped celery and onion. Cook until translucent.
  3. In a large bowl combine bag of stuffing mix, crumble saltines & cornbread.
  4. Mix together and add sage & pepper.
  5. Put onion & celery mixture into bowl with 1 carton vegetable broth and eggs until mixture is soggy/soupy.
  6. Spray muffin tins with non-stick spray and with an ice cream scoop, spoon out mixture into the tins.
  7. Bake at 350° for 30 minutes, until slightly crispy on the top and sides, but moist in the middle.
  8. Optional: For a sweeter stuffin’ muffin add ½ cup of dried cranberries.

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