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Bacon Apple Stuffins (Stuffing Muffins)

1 Hr


1/2 Pound Thick-Cut Bacon (about 6 slices)

1 Onion, finely diced

2 Celery Ribs, finely diced

1 Teaspoon Kosher Salt

1/2 Teaspoon Black Pepper

1 Apple, peeled, cored, and diced

3 Tablespoons Fresh Parsley

2 Teaspoons Rubbed Sage

1 Teaspoon Thyme

4 Cups Martin’s Potatobred Stuffing Cubes

1-2 Cups Chicken Broth

1 Egg

Serves: 12


Step 1

Preheat oven to 375 degrees. Generously grease a muffin tin with non-stick cooking spray and set aside.

Step 2

Cook bacon on medium-high heat in a frying pan until crisp. Remove the bacon and chop into bits. Keep approximately ¼ cup of bacon fat in the pan.

Step 3

Sauté onions and celery in bacon fat until tender, approximately 5 minutes. Season with salt and pepper.

Step 4

Turn off heat and transfer onions and celery to a large bowl. Add bacon, apple, parsley, sage, and thyme. Stir until well mixed. Fold in the stuffing cubes.

Step 5

In a small bowl, whisk 1 cup of chicken broth and an egg. Add to stuffing and gently stir to combine. Add more broth until the cubes are moist (not too dry or too drenched).

Step 6

Scoop ½ cup portions of stuffing into the muffin tins.

Step 7

Bake for 35-40 minutes until golden brown.

Step 8

Allow muffins to cool 5 minutes before carefully removing them from tin.

Recipe adapted from: