Stuffing Muffins

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I know that in the age of our health nut-organic-natural-Let’s Move-Biggest Loser-paleo-low carb-high protein-go green era, the words ‘processed food’ are enough to make the diet and healthy living guru “powers that be” sound off the alarm for the health police, and hurl holy water in all directions. To be honest, it’s not that I don’t understand where they’re coming from. I know that a lot of the foods that are found in the ‘middle aisles’ of the grocery stores have a lot of unpronounceable ingredients in them. They probably won’t do much to up your vitamin ABCs. They’re not gonna be on anybody’s ‘super-foods’ list.

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You guys know the stuff I’m talking about: Ramen Noodles. Pop Tarts. Potato chips. Hot dogs. Campbell’s soup. Minute rice. Boxed cake mix.

And of course…Stove Top.

It’s cheap. It’s easy. It doesn’t taste that bad either.

I can remember a…shall we say, leaner time financial-wise when I was a little girl when me and my sisters used to east Stove Top stuffing for dinner by itself. Lucky for my mom, it takes very little to please most little kids’ palates, so the thought never really occurred to me that my bowl of Stove Top stuffing was anything out of the ordinary for a full meal.

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With respect to all “healthy living” articles, coaches, gurus, books, opinions, etc, I’m gonna just put it right out there that I try not to get so wound up about eating processed foods that much anymore. Anyone who knows me (as well as anyone following this blog) knows that most of what I eat is homemade food that comes from the meat and produce department of the grocery store. Making stuff from scratch is more fun to me. However, there are also sometimes when even I cut corners, take the shortcut, and take a load off with pulling off some recipes and eating- which usually includes the use of some kind of processed food. And I don’t feel bad about it- especially if the dish tastes good. I don’t care how ‘healthy’ a food is supposed to be, if it doesn’t taste good, then it’s pointless. Life’s too short, and there are enough problems going on in everyone’s life to at least not be able to enjoy the food you eat. Sorry Food Police. Ain’t nobody got time for that

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As I mentioned earlier in my last post, I made these muffins to go with a turkey breast that I roasted last week (Because turkey’s just got to have stuffing to go with it. Seriously). I knew I needed some kind of stuffing, I just didn’t feel like making the conventional kind of stuffing that my family makes at Thanksgiving- basically, I just wanted something quick and easy that would still satisfy my craving. That’s where the Stove Top came in. It did it’s job just fine. You could bake this in one casserole baking dish, but I think the muffin tins make it prettier and more convenient portion size-wise.

Chances are a lot of you already have the ingredients to make these in your pantry. So there’s really no excuse not to make them now that you’ve read this post, right?


Stuffing Muffins

Recipe Adapted from Betty Crocker



  • 1 box (6 oz)  Stuffing cornbread flavored mix
  • 1 1/2 cups low sodium chicken broth
  • 1/4 cup butter, melted
  • 1 apple, finely chopped
  • 1 stalk celery, chopped
  • 1 tablespoon finely chopped fresh Italian (flat-leaf) parsley


1. Heat oven to 350°F. Spray 9 regular-size muffin cups with cooking spray.

2. In large bowl, toss stuffing mix, water and butter. Add apple, celery and parsley; toss until combined. Divide mixture evenly among muffin cups, pressing mixture in cups with spoon.

3. Bake about 20 minutes or until stuffing is firm and tops are golden brown.

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