Thanksgiving Stuffing Muffins


  • 2 tablespoons extra-virgin olive oil
  • 8 tablespoons margarine or butter, softened
  • 1 fresh bay leaf
  • 4 ribs celery and greens chopped
  • 1 medium to large red onion, chopped
  • 3 McIntosh apples, chopped
  • Salt and pepper
  • 2 tablespoons poultry seasoning
  • 14 cup chopped fresh parsley leaves
  • 8 cups cubed bread (options include whole wheat, white, corn bread, or mixed)
  • 2 to 3 cups Vegetable stock


  1. Preheat oven to 375 degrees
  2. Preheat a large skillet over medium high heat.
  3. Add 2 tablespoons extra-virgin olive oil to skillet and 4 tablespoons margarine/butter.
  4. Add bay leaf and cook for about 1 minute
  5. Add celery, onions then apples.
  6. Sprinkle in salt, pepper and poultry seasoning.
  7. Cook 6 minutes
  8. Add parsley and stuffing cubes and combine.
  9. Pour in broth until all of the bread is soft (not wet)
  10. Remove bay leaf
  11. Using an ice cream scoop, fill and mound up the stuffing in buttered muffin tin.
  12. Optional: add chopped pecans or walnuts on top
  13. Bake until set and crisp on top, 10 to 15 minutes.


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